Vegan Apricot Custard Cups / Tarts for Easter

These vegan apricot custard cups are the perfect finger food for your brunch at Easter or simply if you fancy a quick and easy tart dessert. Prepare your own whole wheat dough or use a purchased puff pastry filled with vanilla pudding and apricot halves. This pudding dessert is the perfect treat for in-between or when you are expecting guests.

vegan | vegetarian | dairy-free | lactose-free | egg-free | healthy | plant-based

These apricot pudding cups or tarts were made when I thought about what a quick dessert or cake alternative I could serve for the afternoon table at Easter. After baking this delicious “Sunny Side Up” cake, I had the idea that I could serve something similar as finger food and voilà these cups were made.

And these apricot custard cups are not just for Easter, even in Summer during the Apricot Season it tastes refreshingly good. 

What do I need for vegan apricot custard cups / tarts?

Puff pastry

Apricot halves from a can

Almond milk

Vanilla pudding powder or cornstarch, vanilla extract and turmeric

Homemade Dough:

Wholemeal flour

Almond flour

Maple syrup

Almond butter

Almond milk

Cold water

How do I prepare vegan apricot pudding tarts?

Preheat the oven to 400°F (200°C).

Prepare the dough by crumbly processing the dough in a food processor. We are preparing a kind of shortcrust pastry here, this must never be overworked. It is best if you use cold almond butter.

Now take a muffin mold and grease it and flour it so that the cups or tarts also come out. Depending on the size of your muffins, cut the puff pastry or the rolled short pastry into appropriate squares or rectangles. They should be big enough so that they come out of the pan like in the photos.

When you've filled the muffin tin. Bake them for about 10 minutes.

In the meantime, prepare the pudding. Put all the ingredients for the pudding in a saucepan and cook it. Sieve the apricots or, if fresh, cut them in half and core them.

Now add the pudding to the pre-baked tarts. Finally, put an apricot on top.

Now bake the tarts for another 10-30 min. Depending on the dough you use, they may take longer or shorter. Here I always pay attention to the color of the dough. They should be golden brown.

How do I store vegan apricot custard cups?

They taste best freshly baked. You can keep them in an airtight container in the fridge for about 3 days. You can serve them cold or briefly put them back in the oven.

I haven't tried freezing them.

Can I prepare the vegan tarts in advance?

I would partially prepare them. For example, prepare the dough so far and place it in the muffin tin that the next day you only have to cook the pudding and put the apricots on it.

More vegan desserts:

Raspberry Cream Dessert 

Apple Crumble 

Caramel Apple Cheesecake

Do not forget to Pin on Pinterest 

Have you tried the recipe?

If you tried the vegan Apricot Custard Cups, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels. 

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Vegan Apricot Custard Cups / Tarts for Easter

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These vegan apricot custard cups are the perfect finger food for your brunch at Easter or simply if you fancy a quick and easy tart dessert. Prepare your own whole wheat dough or use a purchased puff pastry filled with vanilla pudding and apricot halves. This pudding dessert is the perfect treat for in-between or when you are expecting guests.

vegan | vegetarian | dairy-free | lactose-free | egg-free | healthy | plant-based

Print

Ingredients

• 2x Puff Pastry Dough or

For Shortcrust:

• ½ cup (60g) whole wheat flour (white wheat or normal whole wheat)
• ⅔ cup (60 g) almond flour
• ¾ tablespoon maple syrup
• ¼ cup (60g) almond butter or cashew butter
• 1 tablespoon almond milk
• 1 ½ tablespoons cold water

Pudding / Custard:

• 2 cups (500 ml) Almond Milk
• 2 tablespoon maple syrup
• 1 pack vanilla pudding powder or 1 teaspoon vanilla extract, 4 tablespoon corn starch, pinch of turmeric

Extra:

• 1-2 Canned Apricot Halves, unsweetened (12 halves)

Instructions

Preheat the oven to 400°F (200°C).

Prepare the dough by crumbly processing the dough in a food processor. We are preparing a kind of shortcrust pastry here, this must never be overworked. It is best if you use cold almond butter.

Now take a muffin mold and grease it and flour it so that the cups or tarts also come out. Depending on the size of your muffins, cut the puff pastry or the rolled short pastry into appropriate squares or rectangles. They should be big enough so that they come out of the pan like in the photos.

When you've filled the muffin tin. Bake them for about 10 minutes.

In the meantime, prepare the pudding. Put all the ingredients for the pudding in a saucepan and cook it. Sieve the apricots or, if fresh, cut them in half and core them.

Now add the pudding to the pre-baked tarts. Finally, put an apricot on top.

Now bake the tarts for another 10-30 min. Depending on the dough you use, they may take longer or shorter. Here I always pay attention to the color of the dough. They should be golden brown.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 212Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 125mgCarbohydrates 31gNet Carbohydrates 0gFiber 1gSugar 5gSugar Alcohols 0gProtein 4g

The nutrition is calculated automatically and should be used as an estimate.

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