Vegan Classic Cherry Tart
Indulge in the timeless elegance of this Vegan Classic Cherry Tart, a plant-based twist on a beloved dessert. Featuring a buttery, flaky crust made with coconut oil and a luscious filling of fresh, juicy cherries, this tart is naturally sweetened and perfectly balanced with hints of lemon and vanilla. The recipe is simple yet sophisticated, using wholesome ingredients like almond milk for a golden crust and cornstarch for the ideal pie filling consistency. With just 30 minutes of prep and a short chill for the dough, this vegan cherry tart makes the perfect centerpiece for brunch, a summer gathering, or an anytime indulgence. Whether served warm or at room temperature, it’ll delight vegans and non-vegans alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 120 grams Coconut oil
- 3 tablespoons Cold water
- 0.5 teaspoon Salt
- 600 grams Fresh cherries, pitted and halved
- 100 grams Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and salt. Add the coconut oil and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing lightly after each addition until the dough comes together and can be formed into a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
In another bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the cherries evenly.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough into the tart pan, pressing gently to fit the shape. Trim any excess dough hanging over the edges.
Pour the cherry filling into the prepared crust, spreading it out evenly.
Brush the edges of the crust with almond milk for a golden finish.
Place the tart on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
Allow the tart to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 399.6 g | 145% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 180.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1640 mg | 35% | |
*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.
