Description
This Cranberry White Chocolate Tart is a delicious gluten-free dessert featuring a crunchy oat and almond crust, a vibrant cranberry layer, and a creamy vegan white chocolate topping. Perfectly balanced between tart and sweet flavors, this elegant tart is great for holidays or special occasions and is made without dairy for a vegan-friendly treat.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp refined coconut oil, melted
- 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 ratio)
White Chocolate Layer
- 2/3 cup coconut milk (can substitute with cashew milk)
- 1 cup raw cashews (soaked overnight or at least 3-4 hours)
- 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 (for garnish)
Instructions
- Prepare the crust: Add oats and almonds into a food processor and pulse until combined into a coarse meal. Add maple syrup and melted coconut oil and process again until the mixture is moist and holds together when pressed. Firmly press the dough into a tart pan, pressing up the sides evenly. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the crust is golden brown. Remove from oven, let sit for 5-10 minutes, then transfer to a cooling rack to cool completely.
- Make the cranberry layer: In a small saucepan, add cranberries, water, and maple syrup. Simmer over low-medium heat for 10-15 minutes until the cranberries have broken down. Use a hand mixer or blender to puree the mixture; add a little water if the sauce is too thick. Stir in 1 tsp agar agar powder (or gelatin powder) and simmer for another 5 minutes. Allow the sauce to cool slightly before spreading it evenly over the cooled crust until it is halfway full. Refrigerate for 15 minutes to set.
- Prepare the white chocolate layer: Melt the vegan white chocolate and cacao butter together in a small saucepan over low heat, then remove from heat to cool slightly. In a high-speed blender or food processor, combine soaked cashews, maple syrup, coconut milk, and a pinch of salt. Blend until completely smooth and creamy. Add the melted white chocolate and cacao butter mixture and blend again until fully combined.
- Assemble and chill: Pour the white chocolate mixture over the set cranberry layer in the tart. Smooth the top and refrigerate for 2-3 hours, or until the tart is fully set. Before serving, garnish with sugar-coated cranberries and additional melted white chocolate chips if desired. Serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Soak cashews overnight or at least 3-4 hours to ensure a smooth white chocolate layer.
- Use refined coconut oil to avoid a strong coconut flavor in the crust.
- This tart is gluten-free and vegan when using the specified ingredients.
- For a non-vegan option, gelatin powder can replace agar agar in the cranberry layer.
- Allow adequate chilling time for layers to set properly for best texture.
Nutrition
- Serving Size: 1 slice (assuming 10 slices)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
