You know when you overthink things by creating a complicated mess in your head and feel completely overwhelmed? I do. Often. Then, once you put things into action…your eyes roll into the back of your head…well, that was easy. The steps in creating this tart played out in my head as I lay in bed, wondering if I should shoot the entire process so you could see each one.
Getting little sleep that night worked in my favor. I was too tired to complicate things and found that I never needed to. This crust comes together so easily in a mixing bowl with nothing more than your own hands and a spoon. You can take out your processor if you want…but really…don’t get me started.
In keeping this super easy, I use Silk’s Dairy Free Yogurt Alternative. It’s so creamy and delicious. The vanilla is my favorite…it’s flecked with vanilla bean and tastes like a rich custard. I love that it’s a plant-based option that helps me create a light dessert like this tart. Hard to believe once you’ve tasted this, but this baby is vegan, dairy-free and gluten-free.
- 2 cups almond meal/flour
- a healthy pinch of sea salt
- a few shakes of ground cinnamon
- 1 tablespoon coconut oil (room temperature)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 5.3 ounce containers Vanilla Silk Dairy Free Yogurt Alernative
- 2 to 3 cups of your favorite mix of fresh berries
- In a medium bowl, combine the almond meal/flour, salt, cinnamon and the coconut oil. Using your hands (or a pastry blender) work the coconut oil into the almond meal/flour until it is distributed throughout. Add the maple syrup and vanilla extract. Using a spoon or spatula, mix until blended well.
- Dump the dough into a 9 inch tart pan with a removable bottom. Spread the crumbs out to cover the bottom of the pan, then begin pushing the dough down with your fingers to form the crust.
- Spread the Vanilla Silk Dairy Free Yogurt over the top of the crust. Freeze the tart for at least two hours or overnight.
- Remove the tart and top with fresh berries.
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This conversation is sponsored by Silk. The opinions and text are all mine.
I think women in general have a knack for over complicating things. We just like to be efficient. But sometimes we think so much on how to be efficient we negate being efficient!
I like the tart and especially want to try the no bake crust. Since you did all the thinking I’ll just do it:) x
I so agree, Wendy. I hope you love it! xo
I am always so ready to over-complicate my life (and then always regret it)…so simple berry tarts with good quality ingredients are definitely what I need these days. Gorgeous!
Thanks Joanne! Yeah…I chant “keep it simple” to myself often…then ignore myself. ;)
What a beauty!
Thanks so much, Rachel!
Now I am even more excited for berry season! Would make such a fun summer breakfast for my kids. I always love your photographs as well, Caroline!
Awww, thanks so much Emily! You are the sweetest!
This tart looks like the perfect afternoon treat on a hot spring or summer day. I cannot wait to try it!
Happy Friday Caroline :) Enjoy a restful weekend!
Thanks very much, Lee…you as well! :)
Perfect summer light dessert! Definitely will try this. If I wanted to use dairy yogurt instead…. what would you suggest? Pinned. Making this soon :)
Absolutely, Stephanie! If you’d like to use dairy yogurt, I’d use Greek vanilla yogurt. Hope you love it!
This looks gorgeous!!! Love your food photography :)
You are so sweet, Josie! Thanks so much!
This looks fantastic. And dairy free?! I’m so excited about all the fruit I keep seeing at the farmer’s market and this is a perfect use for it. Yum!
Thanks so much, Sarah…we are so into the berries right now…love this time of year!
I absolutely HAD to stop by and pin this beautiful tart after commenting from our comment group. So gorgeous!
Awww…thanks so much, Jocelyn! Thrilled that you think so!