Dairy Free Peach Tart Recipe By Tasty Recipes

DAIRY-FREE PEACH TART RECIPE BY TASTY

Steps:

• 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!

GLUTEN- AND DAIRY-FREE FRESH FRUIT TART

Steps:

• For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
• As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
• Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
• For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
• Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
• Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
• For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.

DAIRY-FREE STRAWBERRY RHUBARB TART RECIPE BY TASTY

Steps:

• Make the crust: Add the whole wheat flour, almond flour, baking powder, salt, maple syrup, water, and coconut oil to a food processor. Pulse until crumbly.
• Transfer the dough to the prepared pie dish. Using a flat-bottomed measuring cup, press the dough against the bottom and sides of the dish. Using your fingers, form the edges of the crust, then press all the way around using the tines of a fork. Work quickly, as the heat from your hands will begin to melt the coconut oil and make the crust hard to work with.
• Transfer the crust to the refrigerator to chill while you make the filling.
• Make the filling: In a medium pot over medium heat, combine the quartered strawberries, diced rhubarb, coconut sugar, water, and lemon zest. Stir and bring to gentle boil.
• Add the cornstarch slurry and stir. Simmer until the filling thickens, stirring occasionally, about 8 minutes. Remove the filling from the heat and set aside to cool slightly.
• Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie dish.
• Remove the crust from the refrigerator and poke holes in the bottom with a fork. Carefully pour the filling into the crust.
• Decorate the top of the tart with sliced rhubarb and strawberries.
• Bake for 30-40 minutes, or until the crust is golden brown. You can cover the edges of the crust with foil to prevent burning, then remove the foil for the last 10 minutes in the oven, if desired.
• Let cool, then slice and serve.
• Enjoy!