Dairy-free Fruit Tart Revisited

A reader named Christie e-mailed, wondering if my 4th of July fruit tart could be done sans dairy (I used lactose-free milk for the pastry cream). I urged her to try coconut milk (canned kind), my favorite “safe” milk du jour, and above is the gorgeous result.

She skipped the meringues too and who could blame her? They were totally superfluous.

I love it when people try things and tell me. That’s the whole idea behind the blog — to foster the kind of dialogue I used to have with people like my friend Ben, the late amazing chef and chemist who was brining before anyone was brining. He read Cooks Illustrated so I didn’t have to. I miss him.


About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Baking with fruit, Dairy-free, Dessert, Fruit tart. Bookmark the permalink.

4 Responses to Dairy-free Fruit Tart Revisited

  1. Nada says:

    Beautiful tart. do you ever drink the coconut milk. think it’s any good?

  2. I don’t drink the canned kind — too thick — but I did use the one I bought for you in the carton in my coffee and it was OK. Not as delicious as the coconut milk I remember enjoying in coffees in Hawaii.

  3. Christie says:

    Thanks for posting my tart! If anyone is interested, I used this recipe for the crust, but I sub’d gluten free flour and dairy free margarine. http://www.joyofbaking.com/FruitTart.html. I had to take my son off dairy for a while when he was using a bottle and he drank the coconut milk and liked it. I think its a preference. 🙂

    • Thanks Christie! Earth Balance is dairy-free though. It’s the only truly vegan marg I’ve ever found in this country. There’s a tastier one in England I found but I’ve never seen it here. Thanks for all your help!!!! 🙂

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