Description
This delightful Cranberry White Chocolate Tart combines a gluten-free oat and almond crust with a tangy-sweet cranberry layer and a creamy vegan white chocolate topping. Perfectly balanced in flavors and textures, this tart is an elegant dessert that can be made ahead and chilled, making it ideal for holiday gatherings or special occasions.
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 powder (or gelatin powder as a 1:1 substitute)
White Chocolate Layer
- 2/3 cup coconut milk (can substitute with cashew milk)
- 1 cup raw cashews (soaked for at least 3-4 hours or overnight)
- 3/4 cup cacao butter (melted and cooled, can substitute with vegan white chocolate)
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate (melted and cooled)
Instructions
- Prepare the crust: Add oats and almonds into a food processor and pulse until combined. Add maple syrup and melted refined coconut oil, then process again until the mixture becomes moist and holds together. Firmly press the dough into a tart pan, making sure to press it up the sides evenly. Bake the crust at 350°F for 15 minutes or until it appears golden brown. Remove from oven and let it sit for 10 minutes before transferring to a cooling rack.
- Make cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 15 minutes until the cranberries break down. Use a hand mixer to puree the cranberry mixture; add a little water if too thick. Stir in 1 tsp agar agar powder (or gelatin), then simmer for another 5 minutes to activate. Let it cool for a few minutes, then spread the cranberry sauce halfway into the cooled crust. Refrigerate for 15 minutes to set.
- Prepare white chocolate layer: Melt vegan white chocolate and cacao butter together in a small saucepan over low heat. In a food processor or high-speed blender, combine soaked cashews, maple syrup, coconut milk, and a pinch of salt, and blend until completely smooth. Gradually add the melted chocolate and cacao butter mixture and process until fully incorporated.
- Assemble tart: Pour the white chocolate mixture over the set cranberry layer in the tart shell. Smooth the top with a spatula and refrigerate the tart for 2 to 3 hours until firm.
- Serve: Garnish the tart with sugar-coated cranberries and white chocolate chips before serving. Store leftover tart in the refrigerator for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3 to 4 hours to ensure a smooth white chocolate layer.
- Use refined coconut oil to avoid imparting a strong coconut flavor to the crust.
- Gelatin can be used as a substitute for agar agar in a 1:1 ratio, but agar agar is a vegan-friendly thickener.
- This tart can be stored refrigerated for up to 3 days and is best enjoyed chilled.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
