This dairy-free apple rose tart is my go-to holiday dessert. Not only is it beautiful to look at, but it is also a delicious and mostly make-ahead dessert. All three components of this healthy apple tart can be prepared in advance and assembled either a few hours or minutes before serving.
Dairy-free Apple Rose Tart
Planning holiday meals for my family has been a challenge since a few of us eliminated dairy from our diet. Most desserts are filled with butter, milk and sometimes even cream. Thank goodness coconut milk is a good substitute for milk in many desserts!
Almond and Whole Wheat Flour Tart Pastry {Vegan}
This almond and whole wheat flour tart pastry is one of my favorites. It has a flaky, nutty texture that is just slightly sweet. And it is simple to make… no pastry cutter or rolling pin is required! Simply mix the ingredients together and press the dough into the tart pan. Also, the pastry can be made ahead and frozen until you are ready to bake it.
Coconut Milk Pastry Cream {Dairy-Free}
The pastry cream used in this apple rose tart is a coconut and vanilla-infused dream. Creamy, sweet, and flecked with vanilla seeds, I have been known to serve it on its own with fresh berries. The coconut milk pastry cream can be made in advance and refrigerated for up to 48 hrs prior to use.
Apple Roses {Paleo & Dairy-Free}
For months, I have been wanting to create another dessert with these beautiful and delicious apple honey roses. The apple roses can be easily made vegan by substituting maple syrup for the honey.
Apple Rose Tart with Coconut Pastry Cream
This apple rose tart is one of my new favorite desserts. It is beautiful and delicious. The pastry is flaky, the cream is silky smooth, and the apples are tender and sweet. All while being dairy-free and low in added sugar.
Apple Rose Tart with Coconut Pastry Cream {Dairy Free}
A stunning and delicious dairy-free dessert your whole family will love!
Ingredients
Almond and Whole Wheat Flour Tart Crust:
- 3/4 cup almond flour
- 3/4 cup whole wheat flour
- 2 tablespoon sugar
- 2 tablespoons coconut oil
- 3 tablespoons ice cold water
Coconut Milk Pastry Cream:
- 1 cup coconut milk*
- 3 egg yolks
- 2 tablespoons sugar
- 1.5 tablespoon corn starch
- 1/2 vanilla bean or 1 teaspoon vanilla extract
Apple Roses:
- 4 apples
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
Instructions
Almond and Whole Wheat Flour Tart Crust:
- Combine almond flour, sugar and coconut oil in a large bowl (mixture will resemble slightly wet sand). Then stir in whole wheat flour
- Add ice cold water, and mix until just combined (pastry will come together, but should not be sticky)
- Transfer pastry dough to a 14-in x 4-in tart pan (a 9-in round pan will also work) and press into place with fingers. Wrap with plastic wrap and refrigerate for at least 2 hours (or freeze until ready to bake)
- Pre-heat oven to 400°F
- Bake tart for 20 minutes, or until lightly brown and toasty smelling
- Remove from oven and cool completely
Coconut Milk Pastry Cream:
- Whisk together egg yolks, corn starch, and sugar in a medium size mixing bowl
- In a saucepan, heat coconut milk and vanilla bean until almost boiling (will be hot to the touch with some steam)
- Remove vanilla bean from coconut milk (if using) and scrape any seeds from pod into milk
- While whisking, slowly pour the hot coconut milk into the egg mixture
- Transfer the egg and coconut milk mixture back into the small saucepan and cook, stirring constantly, over medium-low heat until it thickens completely (3-5 minutes)
- Cool pastry cream slightly and transfer to a glass storage container with parchment paper on top (this will prevent the formation of a "skin" on the pastry cream)
- Refrigerate for at least 2 hrs until cool and up to 48 hours
Apple Roses:
- Prepare according to apple honey roses recipe
To Assemble Tart:
- Spread pastry cream evenly over cooled pastry tart shell
- Arrange apple roses on top of pastry cream. Use extra apple slices to make small roses to fill in extra space. Garnish with mint leaves, if using
- If not serving immediately, gently cover tart with plastic wrap and refrigerate until ready to serve (up to 4 hours)
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 271
*Note: I try to use coconut milk that does not contain any stabilizers (ie gums or thickeners). The ingredients should simply read coconut milk and water. Trader Joe’s brand of coconut milk is a good option.
Tested and delicious substitutions:
Coconut milk pastry cream:
- Maple syrup can be used in place of sugar for a no-refined-sugar option
- Whole milk can be used in place of coconut milk (recipe will not be dairy-free)
Nutrition information (per serving, 8 servings per tart):
- 271 calories
- 9 g added sugar
- 4 g fiber
- 5 g protein
- 10 mg sodium
Pin recipe for later:
Kristen King
Saturday 29th of September 2018
This is too gorgeous to eat! I've never seen anything like it. Such talent!
Amanda
Thursday 27th of September 2018
This is so very pretty what a showstopper!
Brian
Thursday 27th of September 2018
That looks so elegant and beautiful, such great flavours too. I'm really intrigued by the coconut pastry cream!
Meredith
Thursday 27th of September 2018
Thanks Brian! The coconut milk pastry cream is one of my favorites. It is very similar to a traditional milk-based pastry cream, but with a hint of coconuty flavor. I hope you enjoy it!
Valentina
Thursday 27th of September 2018
Such a beautiful holiday dessert. It's a show stopper! And I can only imagine how tasty it is. :-)
Meredith
Thursday 27th of September 2018
Thank you Valentina - this apple tart is definitely one of my favorite company desserts during the fall!
Danielle
Wednesday 26th of September 2018
OMG - This looks too good to eat!! The apple roses are so pretty! Apples and coconut make the best desserts but I have never had them together in a tart!
Meredith
Thursday 27th of September 2018
I hope you like this apple tart Danielle! The coconut flavor is just a hint in the pastry cream, but it does pair nicely with the baked apple roses.