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Fresh Apricot Tarts

6 servings



Nutritional Facts Per Serving

6.7 g
34.3 g
1.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 431
  • Fat 30.1 g
    • Saturated   9.4 g
    • + Trans 
  • Cholesterol 66 mg
  • Sodium   212 mg
  • Carbohydrate 34.3 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 6.7 g
    • Vitamin A 17 %
    • Vitamin C 3 %
    • Calcium 3 %
    • Iron 14 %


Place the cream cheese, sugar and vanilla in a bowl and beat until smooth. Beat in the egg yolk and set aside. Place one of the vol-au-vent shells on a lightly floured surface. Roll with a rolling pin until about 5 inches in diameter. Place on a large parchment paper-lined baking sheet. Repeat with remaining vol-au-vent.

Divide and spoon the cream cheese mixture into the centre of each vol-au-vent and top with apricot wedges. Chill for 20 minutes in the fridge. With oven rack in the middle of the oven, preheat it to 375 degrees F. Bake the tarts for 20 to 25 minutes, or until puffed and golden. Dust with icing sugar just before serving warm or at room temperature.

Serving Suggestions

Create a splendid plated dessert by setting each tart in the centre of an attractive plate. Dust with icing sugar and top with a scoop of premium vanilla ice cream. Surround the tart with a mix of summer berries, such as raspberries, blueberries, and blackberries and garnish with mint sprigs.

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