“Egg Yolk” Peach Custard Tarts {Vegan and Gluten-Free}

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This is a HILARIOUS dessert for the Easter table. I mean, Egg Yolk Peach Custard Tarts that have no egg, no dairy and are totally gluten-free. LOL!

So, yeah, I’ve got a little bit of a silly streak. So sue me. No, not really–I don’t think being silly is a sue-able offense. If it is, I’m in trouble. That’s all I’m saying. So, back to the “Egg Yolk” Peach Custard Tarts. I think they’re hilarious. I think they’re doubly hilarious because they are totally eggless. I mean, that’s like making a chicken out of tofu and serving it. IT’S FUNNY. For reals, this will be the most amusing thing I put on my Easter Brunch serving table. My guests will giggle. That’s for dern sure.

how to make Egg Yolk Peach Custard Tarts {Vegan and Gluten-Free} feature

I’ve been chomping at the bit to make these since I thought of them at the last family dinner about a week ago. I mean, my mom was saying something about keeping Easter cute for everyone. And I literally had to bite my tongue to keep from blurting out this idea. Well, I love it. I hope you do, too. As silly as they are, it’s like a sweet treat with a giggly side. Nothing like what they look like. Lemme make this more blunt: They do not taste eggy. Heh.

easy vegan custard tarts with peaches to look like eggs

The custard I used was totally inspired by the Texanerin…She’s so good…

“Egg Yolk” Peach Custard Tarts

how to make Egg Yolk Peach Custard Tarts {Vegan and Gluten-Free} feature
Yield: 8

"Egg Yolk" Peach Custard Tarts {Vegan and Gluten-Free}

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

"Egg Yolk" Peach Custard Tarts. I think they're hilarious. I think they're doubly hilarious because they are totally eggless.


  • 1 1/2 cans coconut milk, not separated--so don't refrigerate
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • pinch of salt
  • 1 tspn vanilla extract, clear--use clear, PLEASE, I"M BEGGING!
  • 1/2 tblspn coconut oil
  • 8-12 canned peach halves
  • 1-2 pre-prepared vegan & gluten-free pie crusts


  1. Preheat oven per the directions for the vegan pie crust.
  2. Cut circles slightly larger than the size of your tart cups and place your circles in the tart cups.
  3. Place tart cups in the oven the oven for 10-12 minutes or until crusts are lightly browned (per the package directions, my friends).
  4. While that's in the oven, make your custard by combining the sugar, salt and 2/3 of the coconut milk in a small sauce pan.
  5. Place over medium heat and stir occasionally until the sugar is completely dissolved.
  6. Mix the remaining coconut milk and cornstarch together. Keep stirring past the lumpiness--it will smooth out (and you need it smooth).
  7. Add the coconut milk and cornstarch mixture to the sugar/salt/coconut mixture and whisk continually.
  8. Keep whisking for 30-60 seconds or until the custard thickens--IMMEDIATELY remove from the heat or your pudding will be all runny (the cornstarch will get all broken-down and busted).
  9. So, yeah, set that aside and allow to cool until your pie crusts are done.
  10. When your pie crusts are ready, remove from the oven and allow them to cool completely.
  11. When the pie crusts are cool (ugh, I'm so tired of waiting!), fill each with the custard approximately 2/3 full.
  12. Immediately before serving, place a peach half on the top of each tart.
  13. Serve within 24-48 hours and watch as everyone giggles a little. Heh.

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easy recipe for a fun easter dessert sq

Let me know how your “Egg Yolk” Peach Custard Tarts turn out! I’m excited to see if you think of any variations. Just drop me a comment here or gimme a shout-out on Facebook!

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