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
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)
- 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
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