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    Home » Dessert

    Vegan Apricot Custard Cups / Tarts for Easter

    Published: Mar 18, 2020 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    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

    Vegan Custard Apricot Cups on a wire rack.

    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

    Close Up of one vegan custard apricot cup

    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.

    3 vegan custard apricot cups on a wooden board with a blurred wire rack in the background

    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.

    Vegan Custart Apricot Cups on a wire rack with blurred apricot cups in the front on a wooden board

    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

    vegan-pudding-cupcakes

     

    Do not forget to Pin on Pinterest 

    Graphic with 2 photos of the vegan custard apricot cups and a text layer in the middle

    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. 

    Continue to Content
    Close Up of one vegan custard apricot cup

    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

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Dessert

    Jasmin - sign

    This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.


     

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    « How to make homemade almond milk with 2 ingredients
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    Reader Interactions

    Comments

    1. Marly says

      March 14, 2018 at 9:37 am

      Pudding cupcakes seem like such a great idea for the upcoming spring holidays! You have very good timing, my friend! ?

      Reply
      • veeatcookbake says

        March 14, 2018 at 9:50 am

        Thank you Marly. Perfect for Easter holidays

        Reply
    2. Holly says

      March 14, 2018 at 6:12 am

      What a versatile treat! I could see saving these with tea or even at breakfast!

      Reply
      • veeatcookbake says

        March 14, 2018 at 9:49 am

        Thank you Holly. 🙂 Yeah breakfast is a great idea too 🙂

        Reply
    3. Tania | Fit Foodie Nutter says

      March 13, 2018 at 5:12 am

      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.

      Reply
      • veeatcookbake says

        March 14, 2018 at 9:46 am

        Thank you Tania. Kids will have a lot of fun making them. A great thing to do instead the egg coloring thing 🙂

        Reply
    4. Nicole | What She Ate says

      March 12, 2018 at 4:37 pm

      This is getting me very excited for apricot season. Loving the sound of this dessert!

      Reply
      • veeatcookbake says

        March 14, 2018 at 9:45 am

        Thank you Nicole. When you make them, let me know how you like it 🙂 Can wait to do those with fresh apricots too. 🙂

        Reply
    5. Nicole Dawson says

      March 12, 2018 at 10:51 am

      This would be a great addition to Easter dinner....and so easy to.

      Reply
      • veeatcookbake says

        March 14, 2018 at 9:44 am

        thank you Nicole. If you made it, let me now how you liked it 🙂

        Reply

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