This dairy-free, grain free Strawberry Vanilla Yogurt Tart made with a rhubarb compote is a wonderful option for brunch or a light dessert. 

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It’s been a little while since my last post. So what have I been up to? Well, I was in Todos Santos, Mexico (aka Pueblo Magico) for a little bit enjoying some much-needed relaxation time with the bestie.

Then it was straight into an intense private chef job that required all of my attention last week. All followed by sister time at a music festival and then a visit from some family friends whose daughter was visiting some colleges in the area. This week my mother in law is in town and then we’re gearing up for our honeymoon in Costa Rica in less than two weeks!!

The household has been positively bustling! Although I have missed posting as regularly as I usually do to this space, I have to admit that a little break from all the recipe testing, shooting, editing, writing and INTENSE social media-ing was EXACTLY what I needed.

This whole food blogging thing, it can be a lot. Especially when balancing running a business. Sometimes I forget that there’s this whole other thing called life that happens outside of my work. Anyone else feel me on that?

That’s why I think that taking a break periodically and just livin’ yo life is so so valuable.

Now that I’m all refreshed and ready to get back to this space, I’m super excited to share this Dairy-free Strawberry Vanilla Yogurt Tart with you.

Why this Strawberry Vanilla Yogurt Tart with Rhubarb Compote is the best dessert for spring!

This easy strawberry vanilla tart is a total keeper! Perfect for spring and the special occasions we’ve got coming up, like Easter and Mother/s Day!

• It’s made with a grain free, dairy free crust made of coconut flour and almond flour with a little maple syrup and coconut oil.
• The strawberry vanilla filling is dairy free, too but packed with plant-based protein.
• Top your tart with my easy-as-pie rhubarb compote, fresh strawberries and mint leaves and you’ve got yourself a gorgeous springtime dessert perfect for entertaining.

How to make Dairy-free Strawberry Vanilla Yogurt Tart with Rhubarb Compote: 

 I made this yogurt tart with Silk Dairy-Free Yogurt Alternative in strawberry and vanilla flavors. That’s it! I just swirled them together to make a pretty pattern.

On choosing the right dairy-free yogurts for this yogurt tart recipe: 

I’m partnering with Silk to bring you this dairy-free yogurt tart recipe today and I’m pretty happy about it. Because as many of you know, I tend to limit my dairy consumption as much as possible in my home cooking.

So I love finding delicious dairy-free alternatives to use in my dessert creations. 
Silk has so many dairy-free options that I use regularly in my recipes, from almond milk to cashew milk to their Dairy-Free Yogurt Alternative. These offers 6 grams of plant-based protein and is a great source of both calcium and Vitamin D.
It’s a delightful choice to fill this pretty tart, which I accented with a quick, easy-as-pie rhubarb compote, fresh strawberries and mint leaves.

This dairy-free Strawberry Vanilla Yogurt Tart would fit right in at Easter brunch (or any brunch for that matter). I also happen to think it would make a lovely lightened up dessert.

Tips for success: 

• Make sure to set the yogurt tart in the freezer for about an hour before slicing into it. That way it doesn’t turn into a sloppy mess, because that would be such a shame.
• Choosing a tart pan with a removable bottom allows you to slip off the outer ring without marring the beautiful crust.
• You can make the rhubarb tart in advance and store it in the fridge for up to 5 days. 

Recipe Variations: 

• If Rhubarb is not your thing, you can simply leave it out and top the tart with more strawberries. Alternatively, top it with my honey citrus compote! 
• If you are feeling fancy, add a splash of Cointreau to the rhubarb compote. 
• Turn this into a cheesecake tart by filling the tart shell with this vegan cheesecake filling.
  

How to pick the best rhubarb: 

When picking your rhubarb at the store, choose long stalks that are firm and crisp, as you would do for celery.

Avoid ones that feel somewhat soft and floppy. This is a sign that they’re not fresh or frost- damaged.

The leaves of the rhubarb plant contain oxalic acid, which can be poisonous if ingested, so don’t eat them! This acid can actually work its way into the stalks of damaged plants so watch out for that. 

Rhubarb stalks can range in color from light green to a near-crimson color. While those with a pink hue may look prettier in the compote, the color actually has no effect on the sweetness or flavor. 

Thanks for reading! To keep up with me in the kitchen,
follow me on Facebook, Instagram, Twitter and Pinterest.
If you make this Dairy-free Strawberry Vanilla Yogurt Tart with Rhubarb Compote, don’t forget to share it using the hashtag #LePetitEats!

5 from 1 vote

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Strawberry Vanilla Tart with Rhubarb Compote (Dairy Free, Grain Free)

This dairy-free, grain free Strawberry Vanilla Yogurt Tart made with a rhubarb compote is a wonderful option for brunch or a light dessert. 

Course Dessert

Cuisine American

Keyword dairy-free strawberry dessert, rhubarb tart recipe, yogurt tart recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 servings

Calories 300 kcal

Author Denisse

Ingredients

FOR THE CRUST:

• 1 cup coconut flour
• 1/3 cup almond flour
• ½ teaspoon salt
• ⅓ cup maple syrup
• ⅔ cup solid coconut oil

FOR THE COMPOTE:

• 3 cups rhubarb chopped
• 1/4 cup orange juice
• 1/4 cup brown sugar

FOR THE TART:

• 16 ounces Vanilla Silk Dairy Free Yogurt Alternative
• 8 ounces Strawberry Silk Dairy Free Yogurt Alternative
• 1 1/2 cups fresh strawberries sliced
• Fresh mint leaves for garnish

Instructions

1. Preheat the oven to 350 degrees. Add the coconut flour, almond flour and salt to a bowl and whisk to combine. Add the maple syrup and stir with a spatula until the mixture becomes crumbly. Add the coconut oil to the mixture and mix until a dough forms.
2. Spread the dough into a into a 9-inch tart pan with a removable bottom, pressing the dough across the tart pan and up the sides.
3. Bake for 10-12 minutes, or until the crust is lightly golden brown. Remove from heat and let cool completely.
4. While tart shell is baking, make the rhubarb compote. Combine rhubarb, orange juice and brown sugar in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes until rhubarb begins to soften. Uncover and continue to cook for another five minutes. Remove from heat and let cool completely.
5. Pour Vanilla Silk Dairy Free Yogurt Alternative into cooled tart shell and spread to the edges. Top with Strawberry Silk Dairy Free Yogurt Alternative and spread to the edges. Use a toothpick or knife tip to create a swirl pattern. Place tart in freezer for at least 1 hour to set.
6. Just before serving, garnish tart with rhubarb compote, fresh strawberries and mint leaves as desired.

Recipe Notes

Make sure to set the yogurt tart in the freezer for about an hour before slicing into it so it doesn't turn into a sloppy mess, because that would be such a shame.

Choosing a tart pan with a removable bottom allows you to slip off the outer ring without marring the beautiful crust.

You can make the rhubarb tart in advance and store it in the fridge for up to 5 days. 

Look for Silk Dairy Free Yogurt Alternative at your local Walmart. If you make this dairy-free yogurt tart let me know by posting a picture of it on Instagram with #LePetitEats!