Dairy-Free Peach Tart
featured in 5 Super Healthy Dairy-Free Desserts
Indulge in this dairy-free peach tart that's loaded with fresh, juicy peaches and a sweet, crumbly crust. Each bite is bursting with bright, fruity flavors that will transport you to a sunny summer day.
Tasty Team
77% would make again
Inspired by myeclectickitchen.com
Ingredients
for 8 servings
Crust
- 1 ½ cups whole wheat flour (185 g)
- ½ cup coconut oil (120 mL)
- ⅓ cup coconut sugar (65 g), or sugar of choice
- 1 pinch salt
Filling
- 3 tablespoons coconut oil
- ⅓ cup coconut sugar (65 g), or sugar of choice
- ½ cup almond flour (50 g)
- 1 tablespoon arrowroot powder
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup almond milk (60 mL), or non-dairy milk of choice
- 5 ripe peaches, pitted and thinly sliced
- ice cream, of choice, for serving
Nutrition Info
- Calories 411
- Fat 23g
- Carbs 48g
- Fiber 5g
- Sugar 31g
- Protein 5g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine the flour, coconut oil, coconut sugar, and salt. Use a flexible spatula to combine the ingredients, mashing the contents thoroughly until a uniform dough forms.
- Transfer the dough to a floured silicone baking mat. Flour the top of the dough and the rolling pin and begin rolling out the crust into a circle about 12 inches (30 cm) wide. If you do not have a silicone baking mat or other flexible surface, you can roll out the dough between two sheets of plastic wrap.
- Roll the baking mat and crust onto the rolling pin and transfer to a 10-inch (25-cm) tart pan. Unroll the baking mat over the pan, crust side down, and peel off the baking mat. If the dough is sticking to the baking mat, transfer the baking mat and dough to the fridge for a few minutes, then try transferring the dough to the tart pan again.
- Press the crust against the bottom and sides of the tart pan. Roll the rolling pin across the top of the tart pan to cut off any excess dough.
- Refrigerate the crust for about 20 minutes while you prepare the filling, until the dough has firmed.
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the coconut oil, coconut sugar, almond flour, arrowroot, cinnamon, and vanilla with an electric hand mixer. Pour in the milk and continue mixing until the filling is thick and well-mixed.
- Transfer the chilled tart crust to a baking sheet. Pour the filling into the crust and smooth into an even layer with a spatula.
- Arrange the peach slices over the filling in concentric circles.
- Bake for 25-30 minutes, until the crust begins to darken and the peaches start to dry out.
- Let the tart cool for at least 1 hour before unmolding.
- Slice and serve with ice cream, if desired.
- Enjoy!
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Inspired by myeclectickitchen.com