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Cranberry White Chocolate Tart Recipe

ByCaroline
Jump to Recipe· 4.7 from 18 reviews

If you love the cozy flavors of the holidays but want a dessert that feels a bit fancy yet totally approachable, I’ve got just the thing for you. This Cranberry White Chocolate Tart Recipe is one of those show-stoppers that really brings the magic to your kitchen. Imagine a buttery, nutty crust hugging a tangy cranberry layer topped off with a silky, dreamy white chocolate filling — trust me, your taste buds will thank you for making it.

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Why This Recipe Works

  • Balanced Flavors: The tartness of cranberries perfectly cuts through the sweet, creamy white chocolate layer for a harmonious bite.
  • Simple Ingredients: Using accessible pantry staples like oats, almonds, and maple syrup keeps it easy and wholesome.
  • Texture Contrast: The crunchy crust contrasts with the smooth filling and slightly chewy cranberry jam for a delightful mouthfeel.
  • Versatility: Gluten-free and vegan-friendly swaps let you customize without missing out on flavor or texture.
Cranberry White Chocolate Tart, holiday tart recipes, easy fruit tart, festive dessert ideas, white chocolate cranberry dessert - A tart with a crumbly light brown crust holding a smooth, pale cream filling sits on a white marbled surface with a piece cut out revealing a layer of red cranberry sauce beneath. The top edge of the tart is decorated with fresh red cranberries, some sugared for a frosty look, white chocolate chips, and sprigs of green rosemary arranged in a semi-circle. A white bowl filled with more white chocolate chips is nearby, alongside two silver forks and scattered chips and crumbs. A woman's hand holds the slice of tart, showing the layers clearly. The scene has soft natural lighting and a light gray cloth partially under the tart. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Cranberry White Chocolate Tart Recipe plays a unique role. Together, they create layers of flavor and satisfy both texture and taste cravings. I find choosing quality, fresh ingredients — especially for the cranberries and nuts — takes this tart to the next level.

Cranberry White Chocolate Tart, holiday tart recipes, easy fruit tart, festive dessert ideas, white chocolate cranberry dessert - Flat lay of a small white ceramic bowl filled with fresh whole cranberries, a handful of whole raw almonds, a small white ceramic bowl of solid coconut oil, a small white ceramic bowl of amber maple syrup, a small mound of gluten-free oats, a small white ceramic bowl of creamy cashew milk, a small pile of raw cashews (soaked, plump and fresh), a few pieces of solid white vegan chocolate, and a small white ceramic bowl of finely powdered agar agar, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Gluten-Free Oats: These form a hearty base for the crust and add a subtle chewiness.
  • Raw Almonds: They bring a natural nutty flavor and crunch to the crust.
  • Coconut Oil: Melted to bind the crust, I prefer refined coconut oil so you don’t get a strong coconut taste.
  • Maple Syrup: Adds just the right sweetness without being overpowering.
  • Cranberries: Fresh or frozen, they give a bright, festive tartness that’s the star of the middle layer.
  • Agar Agar/Gelatin Powder: Helps set the cranberry layer firmly but gently — a game-changer for sliceability.
  • Coconut Milk: Creamy base for the white chocolate filling with a mild flavor; cashew milk works great here too.
  • Raw Cashews: After soaking, they blend into a velvety smooth filling that feels indulgent but plant-based.
  • Cacao Butter/Vegan White Chocolate: Adds the lovely melt-in-your-mouth texture and subtle sweetness expected in white chocolate.
  • Pinch of Salt: Just enough to make the sweetness pop and balance the tartness perfectly.
  • Vegan White Chocolate Chips: A pretty garnish that also adds little bursts of sweet creaminess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Cranberry White Chocolate Tart Recipe depending on the season or my mood. Feel free to tweak it and make it truly yours; after all, that’s part of the fun in baking!

  • Variation: One year, I swapped out regular almonds for pecans in the crust – it gave an amazing buttery depth that everyone raved about.
  • Dietary swaps: If you’re nut-free, finely ground sunflower seeds work well in place of almonds, and you can use soy or oat milk instead of coconut or cashew milk.
  • Seasonal twists: Try adding orange zest to the cranberry layer for a bright citrus note that makes the tart even more festive.

Step-by-Step: How I Make Cranberry White Chocolate Tart Recipe

Step 1: Crafting the Perfect Crust

I start by pulsing oats and almonds in my food processor until they have a crumbly texture but aren’t ground into flour. Then I add the melted coconut oil and maple syrup — the key is to pulse it just until the mixture sticks together when pressed. Press this dough firmly into your tart pan, making sure to push it evenly up the sides so you get that classic tart shape. Bake at 350°F for 10-15 minutes until golden and fragrant. Let it cool slightly on a rack — this step sets a sturdy base so your tart slices beautifully.

Step 2: Simmering and Setting the Cranberry Layer

While the crust bakes, toss your cranberries, water, and maple syrup into a saucepan. Simmer over low-medium heat until the cranberries burst and soften — about 10-15 minutes. If it looks too thick, add a splash more water as you blend it smooth with a hand mixer. Stir in agar agar powder and simmer for another 5 minutes to activate its magic. Pour the cranberry jam halfway into your cooled crust and chill in the fridge for 15 minutes so it firms up nicely. This layer gives you that perfect balance of tart and sweet.

Step 3: Whipping Up the White Chocolate Layer

While the cranberries set, melt the white chocolate and cacao butter gently over low heat, then set aside to cool a bit. Next, blend soaked cashews with coconut milk and maple syrup until silky smooth. Add in the melted white chocolate mixture and blend again until just combined. Pour this luscious filling over the cranberry layer and pop it back in the fridge for 2-3 hours to chill and firm up. Once fully set, it slices like a dream!

Step 4: Add the Finishing Touches

I like to decorate the tart with sugar-coated cranberries and a sprinkle of vegan white chocolate chips — it looks festive and adds a playful crunch with every bite. This step isn’t necessary but trust me, it makes this dessert feel extra special.

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Tips from My Kitchen

  • Perfect Crust Press: Press the crust mixture firmly but evenly into the pan to avoid cracks when slicing.
  • Soak Cashews Well: I’ve found soaking for at least 4 hours makes the white chocolate layer silky smooth without grit.
  • Use Refined Coconut Oil: This keeps the crust neutral in flavor so the cranberry and white chocolate shine.
  • Don’t Skip the Chill: Give the tart enough chill time or you’ll end up with a runny filling that’s hard to slice cleanly.

How to Serve Cranberry White Chocolate Tart Recipe

Cranberry White Chocolate Tart, holiday tart recipes, easy fruit tart, festive dessert ideas, white chocolate cranberry dessert - The image shows a slice of pie on a white plate with a textured rim, placed on a white marbled surface. The pie has three visible layers: a golden brown crumbly crust, a thin red layer in the middle, and a thick, smooth white topping. The slice is decorated on one side with sugared red cranberries, a few small white drops, and sprigs of fresh green rosemary. A silver fork rests on the right side of the plate. Nearby, there is a whole pie with a similar topping and decoration, and a bowl filled with small white drops. A light gray cloth is placed towards the bottom left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about simple, elegant garnishes that complement the tart’s flavor and look. I love using extra sugar-coated cranberries for a festive touch and sprinkling vegan white chocolate chips on top. Sometimes, a dusting of powdered sugar or a few fresh mint leaves adds a fresh contrast that makes it pop visually and in flavor.

Side Dishes

This tart shines on its own, but I like pairing it with lightly whipped coconut cream or a scoop of vanilla bean ice cream for extra indulgence. If you’re serving brunch, a simple green salad with a lemon vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, I like to assemble mini tarts in individual tartlet pans for easy serving. Another fun twist is layering the cranberry and white chocolate mixtures in clear glass jars for a pretty parfait-style presentation. A drizzle of melted white chocolate over the top finishes things off with a professional look.

Make Ahead and Storage

Storing Leftovers

Once sliced, I store leftovers covered tightly in the refrigerator for up to three days. The layers hold up beautifully, and flavors actually meld together more, making each bite even better after a day or so.

Freezing

I’ve frozen this tart slices wrapped in parchment and foil, then popped into a freezer-safe container. When thawed overnight in the fridge, the texture remains excellent — just skip the garnishes before freezing, and add fresh ones after thawing.

Reheating

This tart is best enjoyed chilled, so I don’t recommend reheating. However, if you prefer it a little softer, bring it to room temperature for 15-20 minutes before serving to unlock the creamy textures.

FAQs

  1. Can I use frozen cranberries for the cranberry layer?

    Absolutely! Frozen cranberries work just as well as fresh in this Cranberry White Chocolate Tart Recipe. Just thaw them slightly before simmering, or add a bit more water if needed when cooking to help them break down smoothly.

  2. What if I don’t have agar agar?

    You can substitute gelatin powder in the same 1:1 ratio, but keep in mind that gelatin is not vegan. Agar agar works best if you want a plant-based option and firm set.

  3. Is the tart gluten-free?

    Yes! Since the crust uses gluten-free oats and nuts, this tart is perfect for gluten-free diets. Just double-check your oats are certified gluten-free if gluten sensitivity is a concern.

  4. How long does this tart keep?

    Keeps fresh in the fridge for up to three days. Be sure to cover it well to prevent drying out or absorbing fridge odors.

  5. Can I make the white chocolate layer ahead of time?

    Yes! You can prepare the white chocolate filling a day ahead, store it in the fridge, and then pour it over the cranberry layer just before final chilling and assembly.

Final Thoughts

Whenever I make this Cranberry White Chocolate Tart Recipe, I’m reminded of all those cozy moments with friends and family around the table. It’s one of those desserts that feels special yet accessible—like inviting warmth and sweetness into your day. Whether it’s for a holiday treat or just because, I’m confident you’ll fall in love with how it tastes and impress every single person lucky enough to share it. Go ahead, give it a try, and watch this tart become your new seasonal favorite!

Print
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Cranberry White Chocolate Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

A delicious and elegant Cranberry White Chocolate Tart featuring a gluten-free oat and almond crust, a tangy cranberry layer, and a rich vegan white chocolate topping. Perfect for festive occasions or a special dessert treat.

Ingredients

Crust

  • 1 1/2 cups gluten-free oats
  • 1/2 cup raw almonds
  • 5 tbsp melted refined coconut oil
  • 2 tbsp maple syrup

Cranberry Layer

  • 2 cups cranberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar agar powder (or gelatin powder, 1:1 substitute)

White Chocolate Layer

  • 2/3 cup coconut milk (can substitute with cashew milk)
  • 1 cup raw cashews (soaked overnight or for 3-4 hours)
  • 3/4 cup melted and cooled cacao butter (or vegan white chocolate)
  • 1/3 cup maple syrup
  • Pinch of salt
  • 4 tbsp melted and cooled vegan white chocolate

Instructions

  1. Prepare the crust: Add gluten-free oats and raw almonds into a food processor and pulse until combined. Add maple syrup and melted refined coconut oil to the mixture and process until a moist dough forms. Firmly press the dough into the tart pan, pressing up the sides. Bake at 350°F for 15 minutes or until golden brown. Let cool for 5-10 minutes, then transfer to a cooling rack.
  2. 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 to puree the mixture, adding a small amount of water if the sauce is too thick. Stir in agar agar powder (or gelatin) and simmer for another 5 minutes. Let cool slightly, then spread cranberry mixture evenly over the crust, filling halfway. Refrigerate for 15 minutes to set.
  3. Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat, then set aside to cool. In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until completely smooth. Add the melted chocolate and cacao butter mixture and blend until combined.
  4. Assemble and chill: Pour the white chocolate mixture over the set cranberry layer in the tart. Refrigerate for 2-3 hours until fully set. Garnish with sugar-coated cranberries and white chocolate chips before serving.
  5. Storage: Store leftover tart in the refrigerator for up to 3 days.

Notes

  • Soak cashews in water overnight or for at least 3-4 hours to ensure smooth blending.
  • Use refined coconut oil rather than unrefined to avoid a strong coconut flavor in the crust.
  • If agar agar is not available, gelatin can be used as a 1:1 substitute, but it is not vegan.
  • Chilling time is essential for the layers to set properly, so allow full chilling time in the refrigerator.
  • Customize garnish with fresh or sugared cranberries and extra white chocolate for presentation.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 50 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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