Description

This Cranberry White Chocolate Tart is a vibrant and delicious dessert featuring a gluten-free oat and almond crust, a tangy cranberry layer, and a luscious vegan white chocolate topping. Perfect for festive occasions or anytime you crave a sweet and tart treat, this tart combines fresh cranberries with creamy coconut milk and raw cashews for a dairy-free indulgence.

Ingredients

Scale

Crust

1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil (melted, refined preferred)
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 as substitute)

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)

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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, then process until the mixture becomes moist and clumps together. Firmly press this dough into the tart pan, spreading it evenly and pressing up the sides. Bake at 350°F (175°C) for 10-15 minutes until the crust turns golden brown. Remove from oven and let it cool on a rack for 5-10 minutes.
Make the Cranberry Layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer on low-medium heat for 10-15 minutes until the cranberries break down. Use a hand mixer or immersion blender to puree the mixture, adding a little water if the sauce is too thick. Stir in the agar agar powder and simmer for another 5 minutes to activate the gel. Remove from heat and let it cool slightly before spreading halfway into the cooled crust. Refrigerate for 15 minutes to set.
Prepare the White Chocolate Layer: Melt the white chocolate and cacao butter gently over low heat and let it cool to room temperature. In a food processor or high-speed blender, blend soaked cashews, maple syrup, coconut milk, and pinch of salt until very smooth and creamy. Add the melted white chocolate and cacao butter mixture and blend again until fully combined.
Assemble the Tart: Pour the white chocolate layer over the set cranberry layer in the tart shell. Smooth the top evenly. Refrigerate the tart for 2-3 hours to allow the white chocolate layer to firm up.
Garnish and Serve: Decorate the set tart with sugar-coated cranberries and white chocolate chips before serving. Slice and enjoy immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Soak cashews in water overnight or for at least 3-4 hours to ensure a smooth and creamy white chocolate layer.
Use refined coconut oil instead of unrefined to avoid a strong coconut flavor in the crust.
If agar agar is unavailable, gelatin powder can be substituted on a 1:1 ratio but will make the tart non-vegan.
For extra flavor, you may add a teaspoon of vanilla extract to the white chocolate layer mix.
Ensure the melted chocolate and cacao butter mixture is cooled before blending with cashews to prevent overheating and separation.

Nutrition

Serving Size: 1 slice (approx. 1/10th of tart)
Calories: 320
Sugar: 18g
Sodium: 30mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg