Description
A delicious and elegant Cranberry White Chocolate Tart featuring a gluten-free oat and almond crust, a tangy cranberry layer, and a smooth vegan white chocolate topping. Perfect for festive occasions or a special dessert treat.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted, refined)
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (or gelatin powder, 1:1 ratio)
White Chocolate Layer
- 2/3 cup coconut milk (or cashew milk)
- 1 cup raw cashews (soaked for at least 3-4 hours or overnight)
- 3/4 cup cacao butter (or vegan white chocolate, melted and cooled)
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate (melted and cooled)
Instructions
- Prepare the crust: Add gluten-free oats and raw almonds into a food processor and pulse until combined. Add maple syrup and melted coconut oil, then process until the mixture becomes moist and holds together. Firmly press the dough into a tart pan, including up the sides. Bake at 350°F for 15 minutes or until the crust is golden brown. Let cool on a rack for 10 minutes.
- Make the cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 15 minutes until cranberries break down. Use a hand mixer or immersion blender to puree the mixture, adding water if needed to adjust thickness. Stir in agar agar powder (or gelatin), then simmer for an additional 5 minutes. Let cool slightly before spreading halfway into the tart crust. Refrigerate for 15 minutes to set.
- Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat and allow to cool slightly. In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until completely smooth. Add the melted white chocolate and cacao butter mixture and process until fully combined.
- Assemble the tart: Pour the white chocolate mixture over the set cranberry layer in the tart. Refrigerate the tart for 2 to 3 hours to allow the white chocolate layer to firm up.
- Serve: Garnish the tart with sugar-coated cranberries and white chocolate chips if desired. Serve immediately after removal from the refrigerator. Store leftovers in the fridge for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3-4 hours to ensure a smooth white chocolate filling.
- Use refined coconut oil to avoid imparting coconut flavor to the crust.
- Gelatin powder can be used instead of agar agar at a 1:1 substitution ratio.
- This tart is best served chilled and should be stored in the refrigerator.
- For a nut-free crust, almonds can be substituted with sunflower seeds.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
