Dairy-Free Classic Cherry Tart
Experience pure indulgence with this Dairy-Free Classic Cherry Tart, a delightful twist on a timeless dessert that's both allergy-friendly and irresistibly vibrant. Crafted with a tender coconut oil pastry, this tart showcases fresh, juicy cherries combined with fragrant lemon zest, vanilla, and a touch of maple syrup for natural sweetness. The crust’s subtle nuttiness comes from a sprinkle of almond meal, adding depth to each bite while keeping the tart completely dairy-free. Perfectly golden and bubbling from the oven, it’s a show-stopping treat that’s incredibly simple to prepare in under an hour. Serve it as a crowd-pleasing dessert or savor it with your favorite dairy-free whipped topping for a flawless finish. Whether you’re catering to dietary restrictions or simply seeking a lighter dessert option, this cherry tart is a must-try for all.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams granulated sugar
- 1 pinch salt
- 100 grams coconut oil
- 50 ml cold water
- 30 grams almond meal
- 500 grams fresh cherries, pitted
- 1 teaspoon lemon zest
- 30 grams cornstarch
- 1 teaspoon pure vanilla extract
- 3 tablespoons maple syrup
- 1 tablespoon almond milk
Instructions
In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the coconut oil to the flour mixture and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, stirring lightly with a fork until the dough starts to come together.
Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 23 cm (9-inch) tart pan.
Press the dough into the pan, trimming the edges. Prick the base with a fork and sprinkle the almond meal evenly over the base.
In a large bowl, combine the pitted cherries, lemon zest, cornstarch, vanilla extract, and maple syrup. Toss to coat the cherries well.
Spread the cherry mixture evenly over the prepared tart crust.
Brush the edges of the crust with almond milk for a golden finish.
Bake for 40-45 minutes until the crust is golden and the cherry filling is bubbling.
Allow the tart to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 156.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
