'Sunny Side Up' Tarts

I didn't find apricots, only peaches. Delicious, but I had to cut them to make them smaller. The cream is super yummy! But the oven time is a bit too long, mine burnt a bit (setting the timer according to the recipe)

PUL Team - April 16, 2025, 9:40 a.m.

Thanks for sharing your experience, Kira! In case it helps, we use conventional heat, so the symbol on our oven shows the top and bottom heating without the fan, with the pan in the middle rack of the oven. If you use the option with a fan, also called convection bake, the baking time will be less for our recipes 🫶

These turned out well, even with a little burning on the top (I should have been paying more attention 😊). I was worried about the custard not tasting too good because I didn’t care for its texture and flavor before baking was off but it mellowed out after baking. Such a yummy and interesting treat!

PUL Team - Sept. 14, 2024, 4:25 a.m.

Thanks so much for taking the time to share your experience with the recipe, Nour 🫶

This is a beautiful, tasty and easy-to-make dessert that fitted perfectly for Easter. By adjusting the shape into squares it also fits for any other occasion and people always like it. It also tastes great with peaches or pears instead of apricot.
I had to figure out though, that I shouldn't let the custard cool off too much, because it will be less smooth to spread.

Made it once according to the receipe and we loved it. Today the puff pastry has gone bad unfortunately so I used half the sugar for the custard and added strawberries and we had a very delicious desert in a glass 😊.

I can't believe this recipe has gone relatively unnoticed until now! It is AMAZING! I am a huge fun of custard cream and this vegan version was absolutely delicious. I can't wait to bake these again!

PUL Team - April 19, 2024, 7:12 a.m.

Yayy so glad you enjoyed it, Martina 🫶

I made it today, it turned out lovely! I used peaches instead of apricots, so the yolks were quite big but still very nice.

PUL Team - April 14, 2024, 1:09 a.m.

A lovely idea, Brigitta, thank you! 😊

I was wondering , could you make the custard the night before and put it in the refrigerator? Would that work for this recipe? It looks lovely!

PUL Team - March 18, 2024, 8:34 a.m.

Hey Lotte! We haven't tested it though we imagine you could make the custard ahead and refrigerate it overnight. It will thicken, but this might actually make it easier to handle during tart assembly. If it becomes too stiff to spread, gently reheat it over low heat, stirring constantly until it reaches a spreadable consistency. Just be careful not to overheat. Happy baking! 🐣