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  • Rachel Averitt

Here's how I made it: Dairy Free Peach Tart

Super simple and perfect for seasonal fruit. This dairy-free tart was delightfully creamy yet quite refreshing. All of the ingredients, including these gorgeous peaches, were courtesy of my friends at my favorite co-op of all-time - City Market Onion River co-op.


And a quick shout-out to our friends at Vermont Spoon. I love this long spoon that serves perfectly as a bar buddy, jam jar scraper, and coffee aid. These beautiful hand-crafted spoons are a go-to gift for friends and family.


I'm not a trained chef, in truth, I've always kinda had a thing for making shit up as I go. But I can tell you, it got gobbled up quick - which is a solid indicator that folks liked it. In case you're wondering - here's how I made it.





The Crust

First, a quick granola crust. I def lean a little less sweet than most folks so feel free to adjust. I usually eyeball this sort of thing but a rough estimate of what I used...

1 cup oats 1/2 cup flour 1/4 cup brown sugar

1 Tbs maple syrup 1/2 tsp salt 6 Tbs Earth Balance (chilled)

Preheat oven to 375º

In a food processor pulse together ingredients til crumbly.

Press into bottom of pie pan and bake til golden, about 15 minutes-ish.


Fill the crust once it’s cooled.

Dairy-Free Lemon Coconut Custard Filling

1 can full-fat coconut milk

4 eggs

3 Tbs cane sugar or maple syrup (or combo)

1 Tbs Lemon Juice

Zest of 1 lemon

2 tsp vanilla extract or real vanilla bean seeds (opt)

1 Tbs flour


  1. Heat milk over medium-low heat.

  2. While that’s warming whisk the egg yolks, maple, and flour in a glass bowl.

  3. The milk is ready when it is just about to boil. Remove from heat, whisking (the egg mixture), slowly stream in the milk - whisk constantly.

  4. Return it to saucepan and heat (med), whisk steadily until thick, pudding consistency - add in vanilla if you choose.

  5. Strain into crust or dishes. Chill, embellish with fruit and serve.

The Peaches

Source some natural sweetness. Peaches are in full force right now - the season is short so get on it asap. Nectarines, strawberries, blueberries, raspberries - any of them would work. Go with whatever is fresh and available.


I carefully cut the peaches in half and then sliced them thin. I placed them on the cooled custard and worked from the outside in to create the rosetta design.

Fruit Glaze

If you choose, dilute 1/2 cup of homemade jam with 1 Tbs warm water or liqueur. I used thimbleberry and added ginger. Chill and paint on just before serving.


It would also be good without the glaze as the peaches are sweet enough.


If you make this tart, please share so I can see! Tag me on Instagram so we can celebrate your kitchen creation together #relyonrach.