Puff pastry milk tart



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • sheet of puff pastry (check ingredients for vegan) 
  • 400ml coconut cream 
  • 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 
  • 1/2 cup corn starch 
  • 1/2 cups golden syrup or brown sugar 
  • 1 tsp vanilla extract 
  • pinch of salt 
  • cinnamon sugar 


  1. Preheat the oven tot 180 degrees Celsius. 
  2. Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth. 
  3. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. 
  4. Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (i used a 20cm one), line the pan with the puff pastry, and let it hang over slightly. 
  5. Pour in the milk tart filling and place in the preheated oven for 30-35 minutes. Bake until golden, once baked, remove to cool. 
  6. Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness.