Vegan Apricot Custard Cups / Tarts for Easter

Close Up of one vegan custard apricot cup

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.

Course Dessert

Cuisine American

Keyword apricots, custard, dessert, easter breakfast, easter brunch, easy, healthy, lunch, puff pastry, quick, snack, vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 212kcal

Author Jasmin

Ingredients

2 x 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