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:
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.
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
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
- 3/4 tablespoon maple syrup
- 1/4 cup (60g) almond butter or cashew butter
- 1 tbsp almond milk
- 1 1/2 tablespoons cold water
Pudding / Custard:
- 2 cups (500 ml) Almond Milk
- 2 tbsp maple syrup
- 1 pack vanilla pudding powder or 1 tsp vanilla extract, 4 tbsp 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 1Amount 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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Marly says
Pudding cupcakes seem like such a great idea for the upcoming spring holidays! You have very good timing, my friend! ?
veeatcookbake says
Thank you Marly. Perfect for Easter holidays
Holly says
What a versatile treat! I could see saving these with tea or even at breakfast!
veeatcookbake says
Thank you Holly. 🙂 Yeah breakfast is a great idea too 🙂
Tania | Fit Foodie Nutter says
Such a great idea for Easter. I can imagine the kids would love making them too and it'll pre-occupy them for the holiday season. Thank you for sharing.
veeatcookbake says
Thank you Tania. Kids will have a lot of fun making them. A great thing to do instead the egg coloring thing 🙂
Nicole | What She Ate says
This is getting me very excited for apricot season. Loving the sound of this dessert!
veeatcookbake says
Thank you Nicole. When you make them, let me know how you like it 🙂 Can wait to do those with fresh apricots too. 🙂
Nicole Dawson says
This would be a great addition to Easter dinner....and so easy to.
veeatcookbake says
thank you Nicole. If you made it, let me now how you liked it 🙂