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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
