Description
This Cranberry White Chocolate Tart is a decadent yet gluten-free dessert featuring a crisp oat and almond crust, a tangy cranberry layer, and a creamy vegan white chocolate topping. Perfect for special occasions or festive gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (refined and 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 as 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 (or vegan white chocolate), melted and cooled
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
Instructions
- Prepare the Crust: Add gluten-free oats and raw almonds to a food processor and pulse until combined. Add melted coconut oil and maple syrup, then process until the mixture becomes moist and holds together. Firmly press the dough evenly into a tart pan, making sure to press up the sides. Bake in a preheated oven at 350 degrees Fahrenheit for 15 minutes or until the crust turns golden brown. Let sit for 10 minutes before transferring 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, allowing cranberries to break down. Use a hand mixer to puree the mixture until smooth, adding a bit of water if too thick. Stir in 1 tsp agar agar powder (or gelatin powder) and simmer for an additional 5 minutes. Let cool slightly, then spread the cranberry mixture halfway into the tart crust. Refrigerate for 15 minutes to set.
- Prepare the White Chocolate Layer: Melt vegan white chocolate and cacao butter together over low heat in a small saucepan; set aside to cool slightly. In a food processor or high-speed blender, blend soaked cashews, maple syrup, coconut milk, and a pinch of salt until completely smooth. Add the melted 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. Refrigerate for 2 to 3 hours until fully set. Garnish with sugar-coated cranberries and white chocolate chips before serving. Serve immediately.
- Storage: 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 achieve a smooth white chocolate layer.
- Use refined coconut oil to avoid imparting a strong coconut flavor in the crust.
- Agar agar can be substituted with gelatin powder at a 1:1 ratio for a non-vegan option.
- Maple syrup can be adjusted for sweetness according to taste.
- Ensure the tart is fully chilled to allow proper setting of both layers.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
