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Strawberry Vanilla Tart

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.