Written by Miriam Published on in ,
A most delicious dessert – reminiscent of the wonderful Parisian ‘tartes’, and a touch of British custard filling. Here is a wonderful combination of flavours, with a great gentle base. Serve to impress guests, or as a treat for yourself and family. It is moreish, and you will love it, as it’s also easy to make.
TIP : There are a few vegan custards powders on the market, google and see. Here is one, and I believe that Orgran is another one that is vegan. http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/554222_Just_Wholefoods_All_Natural_Custard_Powder_100g.html
INGREDIENTS
2½ Tbsp custard powder
1 pint (475 mL) vegan milk (I used Alpro)
1½ Tbsp white sugar, stevia, agave nectar, or other of your choice
16 or so dried apricots, preboiled in 3 cups (750 mL) water
cinnamon for dusting
150 g (5¼ oz) puff pastry (JusRol Puff or an equivalent vegan brand)
METHOD
- You will need a Tarte Maison with loose base tin (mine was 14 x 5 inches), or an equivalent oven-proof sized dish – well greased
- First bring your apricots to a boil, and then simmer gently until the water has reduced and they have softened – approx 30 minutes.
- Preheat your oven to 400ºF (200ºC).
- Roll out the pastry on a clean floured surface, then spread it over the surface and edges of your tin. Then place in the oven for 12 minutes, remove and set aside. If you have any air bubbles in the pastry, carefully pierce them with a toothpick. Now go and make the custard.
- Put 2½ tablespoons of custard powder into a basin, with 1½ tablespoons of sugar, or equivalent sweetener. Mix to a paste with a little vegan milk taken from 1 pint of milk.
- Heat remainder of the milk to nearly boiling point, and pour onto the custard mix, stirring well.
- Return the custard to the saucepan, and bring to the boil, stirring all the time, until it thickens. Then allow it to slightly cool.
- Now spoon the custard gently onto the pastry, filling it to the top. It’s likely you’ll have a little extra – if so, just place it in a ramekin dish and refrigerate. Now place your custard pastry dish in the oven for a further few minutes, until the edges of the pastry turn a little golden.
- Remove from the oven, then place the apricots (not the syrup of them) in groups of four on top of the custard, allowing gaps of a few inches between each group.
- Dust with cinnamon, and allow to cool before covering. Refrigerate for at least 3 hours before serving.
- A little extra tip for extra yumminess – pour a little maple syrup on top of the apricots, then dust with further cinnamon. Serve in slices, and don’t forget to lick your fingers !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alikePost Views: 2,893
25 Comments
-
Caroline
November 17, 2012 at 10:13 am
Yummy I will be baking this today, thank you for sending.
-
Michael (from Facebook)
November 17, 2012 at 10:14 am
Shared on Facebook! 🙂
This sweet, yummy goodness could be served for breakfast, brunch, or dessert. It is a versatile pastry creation. I especially picture it as the finishing touch of a good Greek meal. Thanks Miriam! 🙂
-
Christine
November 17, 2012 at 8:39 pm
Congratulations Miriam,
I see you won the UK Vegan Awards 2012 for “Best Vegan Online Recipe Guide”. Well deserved.
Thank you for your wonderful blog and recipes. <3
I hadn't realised that some custard powders may not be vegan, and I've never thought to put apricots, cinnamon, custard and pastry together, but now I suspect it's going to become my new favourite! Are canned apricots not as suitable? -
Miriam
November 17, 2012 at 8:44 pm
Hi there Christine and many thanks for your wonderful compliment. Most custards are fine really Christine. Regarding the apricots, sure you can used canned ones if you wish. Let me know how it goes as and when and enjoy ! Best wishes your way !
-
Hi Miriam
Really like the beautiful way you present your recipes, all of which are a gracious invitation to enhance culinary repertoire, vegan in my case.
Congratulations and many thanks on your beautiful and extensive work.
Best regards -
Miriam
November 21, 2012 at 8:49 am
Many thanks Luis for your very kind words. Best wishes your way !
-
Food Lovers International
November 22, 2012 at 1:54 pm
WOW!! This is definitely in the top 5 favorites ever!! Is there no end to your talent? I love you for this, thank you 🙂
-
Miriam
November 22, 2012 at 3:51 pm
FLI – What a wonderful comment, thank you for putting a smile on my face on a day where I really needed it, how gracious of you ! I do hope you enjoy it at some point !
-
Gigi Pogotino
November 22, 2012 at 4:59 pm
I am new at vegan…I am a flexitarian. I am learning all I can for becoming vegan
I have 2 books on nutrition & decided to go about it gradually. I have eliminated many foods I use to eat & add new foods progressively.
I am so happy to have found Your blog!!! Your Recipe presentation & instructions are very clear to understand. Bravo! I Have liked your page on Facebook & clicked in “recieve notifications” at the top of your Facebook page. So now every time you post a new recipe I receive it. Great =]
Congratulation for your” award” Not surprising you won! Mouth watering indeed! I Will share your recipes… Sincerely, Gigi in Canada -
Miriam
November 24, 2012 at 10:53 am
Gigi in Canada Hi there and thanks so much for dropping by here with your wonderful comment ! Kudos to you for making the choice for veganism – there is much choice, and I think that the key to staying that way and enjoying it is to have fabulous tasting and looking dishes you can choose from – to that end I am delighted that you have found my blog. I am a nutritionist too amongst other things and I put an emphasis on taste whilst at the same time use many healthful ingredients, without ever compromising the taste ! Gigi let me know how it all goes, do browse my recipes through the category section on the right hand side and see what grabs your fancy. I am regularly posting up new recipes and also if you wish to be added to our new monthly newsletter, let me know. I look forward to your future comments and feedback on my blog ! Best wishes your way in the meantime.
-
Lena
November 25, 2012 at 8:24 pm
I just found your blog and I’m immediately mesmerized by your recipes. I googled a vegan curry recipe and came across your amazing curries. Since I would normally just make up a curry while I go along, the fact that I decided to follow a recipe this time was strange, and now I know it was fate!
Do you have a cookbook I can purchase online? I would love that! -
Miriam
November 26, 2012 at 10:06 am
Lena Hi there and thanks for your brief interesting story, I appreciate it ! I am delighted that you have found my site and know you will make and enjoy my curries, but I will let you be the judge of that ! Enjoy and come back with your feedback as and when. Best wishes your way in the meantime !
See AlsoCranberry Sauce Recipe -
November 30, 2012 at 2:27 pm
Hi Miriam, Benefit from the gorgeous way you present your quality quality recipes, which certainly are a nice convocation to enhance culinary repertoire, vegan inside my situation. Congratulations and thanks inside your beautiful and extensive work.
-
Miriam
December 1, 2012 at 8:22 pm
Tigre Hi there and thanks for dropping by here with your comment and I also thank you for your very kind words. I look forward to your feedback and comments on my blog. Best wishes your way in the meantime !
-
Linda Brown
December 14, 2012 at 6:59 pm
Would like to try the recipe since it looks interesting but do not know how to print it out to take to the kitchen to make it.
-
Miriam
December 15, 2012 at 10:03 am
Linda Hi there and welcome here. Linda, if you want to print the recipe out you may just have to ‘copy and paste’ the content onto a document and then print that document out. Sorry we don’t have another facility at this time, but at least this should help. Also let me know if you wish us to add you to our new monthly newsletter list, the 1st of which should be out some weeks from now. Best wishes your way !
-
December 19, 2012 at 6:42 pm
the custard tart looks great, thks so much for these recipes Miriam, they are wonderful. Makes my heart sing to think we can eat like this as vegans.
-
Miriam
December 19, 2012 at 9:00 pm
Very true and apt words dear Wendy, how right you are ! Let me know how this goes as and when you make it ! 🙂
-
Farrah
December 20, 2012 at 8:27 pm
Hey Miriam, I just wanted to let you know that this is the first year that I am a Vegan and I am making a huge christmas dinner for all my meat eater family and the surprise for them is its going to be VEGAN..:) I am following most of your recipes because they all look amazing! I just had a question in regards to the pastry…I live in Vancouver and I don’t know where I can find Vegan pastry roll, is there a way of making it from scratch? If so what should I do?
-
Miriam
December 21, 2012 at 8:56 am
Farrah Hi there and welcome here. Kudos to you for taking the vegan task/challenge to hand and presenting your family to a Vegan Xmas Dinner – how wonderful ! Well here is a link to a pastry sold in the States and possibly Canada, it’s vegan I hear https://www.facebook.com/PuffPastry/app_426578860739912 Then I also came across these post from Canada on the subject that might help you a little http://67.225.232.239/forum/viewtopic.php?f=18&t=4054&view=next – last option would then be to google your preference, but I spent some time looking for these for you and hope they will point you in the right direction. Let me know how it goes and would be great to have your feedback. Best wishes your way in the meantime !
-
Karin
December 25, 2012 at 5:55 pm
This recipe is great! I made it for my non-vegan family and they loved it!
Thanks Miriam! -
Miriam
December 26, 2012 at 12:40 pm
Karin Hi there and many thanks for dropping by with your feedback. Glad your non-vegan family loved it ! Well done for making it ! 🙂
-
Ken
January 6, 2013 at 1:44 am
Hi Miriam, I’ve just made this. It’s superb, and so easy to make even I could do it. It reminds me of the Danish Pastries that I used to have in the coffee shops. I added a few drops of natural vanilla essence. I’ll definitely be making it again, I guess you could do some variations too with the fruit. Thanks for another great recipe.
-
Gelliescent Az
August 19, 2013 at 11:47 am
I have to try this with a phyllo dough or no dough. This looks delightful. Thanks for sharing.
-
Miriam
August 19, 2013 at 4:24 pm
Hi there Rosemary – the dough is what makes this, so if you are going to treat yourself, I wouldn’t omit the dough if I were you. Enjoy and let me know how it goes as and when ! 🙂
Leave a Comment
About Me
Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .
Read More
Find us on Facebook
NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen
‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine
Site Links
- Register
- Log in
- Entries feed
- Comments feed
- WordPress.org
Privacy Policy
Please refer to our Privacy Policy here
