THE MOST AMAZING PORTUGUESE CUSTARD TARTS

INGREDIENTS
CUSTARD

• 120-150 ml / ½ cup + 1-2 more tbsp maple syrup, adjust to taste
• 125 g / 1 cup raw cashews, soaked in boiling water for 30 mins
• 200 g / 7 oz silken tofu (I use Clearspring)
• zest of 1 lemon + 1 tbsp lemon juice
• 2 tsp vanilla paste or vanilla extract
• a pinch of ground saffron (or saffron threads) or a few pinches of turmeric
• 2 tsp cornflour / cornstarch dissolved in 1 tsp water

REMAINING INGREDIENTS

• 320 g / 11 oz vegan puff pastry*
• oil, to grease the baking tin
• 1 tbsp ground cinnamon mixed with 2 tbsp icing sugar (optional)

DIRECTIONS

1. Place 120 ml / ½ cup of maple syrup and drained cashews in a blender. Process until silky smooth (if the mixture is bitsy, keep on processing, it will get smooth eventually even if you have an average blender like mine).