Can I substitute the plums with other fruits?

Absolutely! You can use other stone fruits like peaches or nectarines, or even berries. Adjust sweetness as needed, since some fruits are more tart.

What does the coconut yogurt do for the tart?

The coconut yogurt adds a creamy, tangy element that complements the sweetness of the plums. It also binds the filling without using eggs, making it dairy-free and vegan-friendly. But I'm sure using regular yogurt will work just fine!

Can I make the crust ahead of time?

Yes, you can make the crust ahead of time and store it, unbaked, in the refrigerator for up to 2 days. Make sure to wrap it well to prevent it from drying out. Don't forget to leave the dough at room temperature for about 15-20 minutes before rolling. Or not. I don't know, maybe I'm wrong!

I don't have pie weights. What can I use instead?

If you don't have pie weights, you can use dried beans or rice. Just line the crust with parchment paper and fill it with the beans/rice. This prevents the crust from puffing up during baking.

Why use almond flour in the crust?

The almond flour adds a nutty flavor and helps create a tender crust. If you're not a fan of almonds, you can substitute it with more oat flour or another gluten-free flour blend, but the taste will be subtly different.

How should I store leftover tart?

Store leftover tart in the refrigerator, covered, for up to 3 days. The crust may soften slightly over time, but it will still be delicious!

This Dairy-Free Coconut Yogurt and Plum Tart is a delightful treat that's both wholesome and satisfying. It features a crisp, nutty oat and almond flour crust, a creamy coconut yogurt filling, and sweet, juicy plums. It's perfect for a summer dessert, a special occasion, or just because you deserve something delicious and good for you! And it's far from boring. My friend once told me that plain desserts are sad, so I always try to add a lil' somethin' somethin' to mine. What about you?.

The recipe is surprisingly easy to make, even if you're not a seasoned baker. The crust is made in a food processor, the filling comes together in a saucepan, and the baking time is relatively short. Plus, it's naturally gluten-free and vegan-friendly, making it a great option for those with dietary restrictions. Don't be scared by the length of the recipe – I just like to give you all the deets! Remember that one time when I was hiking and I completely forgot my compass? Yeah, details matter.

Dairy Free Coconut Yogurt and Plum Tart

Name: Dairy Free Coconut Yogurt and Plum Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Dairy-Free
Ingredients: 1 cup Oat flour; 1/2 cup Almond flour; 1/4 cup Coconut sugar; 1/4 tsp Salt; 1/2 cup Chilled coconut oil, cut into pieces; 3-4 tbsp Ice water; 1.5 lbs Pitted and sliced plums; 1 cup Full-fat coconut yogurt; 2 tbsp Maple syrup; 1 tbsp Lemon juice; 1 tsp Vanilla extract; 1/2 tsp Ground cinnamon

Indulge in this luscious Dairy-Free Coconut Yogurt and Plum Tart, featuring a tender oat and almond crust, creamy coconut yogurt filling, and juicy plums. Easy to make, gluten-free, and vegan!

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

📖 Instructions

Prepare the Crust: In a food processor, pulse together the oat flour, almond flour, coconut sugar, and salt until combined. The mixture should resemble coarse sand.
Add Coconut Oil: Add the chilled coconut oil in small pieces and pulse until the mixture forms pea-sized crumbs. It's vital that the oil is cold, because it helps with the texture.
Incorporate Water: Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Be careful not to over-process it, or the crust could become tough.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes. Honestly, the fridge is the best place for anything.
Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom.
Press and Trim: Gently press the dough into the bottom and up the sides of the tart pan. Trim any excess dough from the edges and crimp the edges for a decorative finish. Crimp away!
Pre-Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
Remove Weights: Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely before adding the filling. Or don't let it cool, if you're in a rush! No judgement here.
Prepare the Plum Filling: While the crust is cooling, prepare the plum filling. In a saucepan, combine the pitted and sliced plums, coconut yogurt, maple syrup, lemon juice, vanilla extract, and cinnamon. Give it all a good mix.
Cook the Filling: Cook the plum mixture over medium heat, stirring occasionally, until the plums soften and the filling thickens slightly, about 10-12 minutes. Be careful not to burn it!
Assemble the Tart: Pour the plum filling into the pre-baked tart crust, spreading it evenly.
Bake the Tart: Bake the tart in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is bubbly and the crust is golden brown. Keep an eye on it!
Cool and Serve: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly. Slice and serve, maybe with a scoop of dairy-free ice cream or a dollop of coconut whipped cream, if you like!

📝 Notes

For a richer flavor, toast the oat and almond flour before making the crust.
If you don't have coconut sugar, you can use regular sugar or brown sugar.
Feel free to add a sprinkle of chopped nuts on top of the tart before baking for added texture.