Introduction

This Festive White Chocolate Cranberry Tart combines a nutty gluten-free crust with a tangy cranberry layer and a smooth, creamy white chocolate topping. It’s perfect for holiday gatherings or any time you want an elegant, vegan-friendly dessert that’s sure to impress.

A pie with three visible layers sits centered on a white marbled surface. The bottom crust is golden brown and fluted, forming a thick edge around the pie. The middle layer is smooth and creamy, pale yellow in color, covering the entire base inside the crust. On top, one quarter of the pie is covered with bright red cranberries, some dusted with white powdered sugar. Among the cranberries are small white dollops resembling meringue or whipped cream. A green rosemary sprig lies diagonally on the cranberry section, adding a touch of color. Scattered around the pie on the white marbled surface are loose cranberries, white chocolate chips, powdered sugar, and rosemary sprigs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1.5 cups gluten-free oats
0.5 cups raw almonds
5 tbsp coconut oil (melted) – can substitute with unsalted butter or any neutral oil
2 tbsp maple syrup – agave syrup or honey can be used as alternatives

Cranberry Layer:

2 cups cranberries (fresh or frozen) – dried cranberries will change the texture
1 cup water
0.25 cups maple syrup
1 tsp agar agar – can substitute with gelatin powder at a 1:1 ratio

White Chocolate Layer:

0.67 cups coconut milk – can substitute with cashew milk
1 cup raw cashews (soaked) – use sunflower seeds for a nut-free version
0.75 cups cacao butter (melted and cooled) – can substitute with vegan white chocolate
0.33 cups maple syrup
1 pinch salt
4 tbsp vegan white chocolate (melted and cooled)

Instructions

Step 1: Gather all your ingredients and utensils including a food processor, blender, tart pan, and measuring cups.
Step 2: In a food processor, combine the gluten-free oats and raw almonds until fine crumbs form. Add melted coconut oil and maple syrup, then process until the mixture is moist and holds together.
Step 3: Transfer the crust mixture to a tart pan, press firmly into the bottom and sides. Bake at 350°F (175°C) for 10-15 minutes until golden brown. Let cool for 5-10 minutes.
Step 4: For the cranberry layer, combine cranberries, water, and maple syrup in a saucepan. Bring to a simmer and cook for 10-15 minutes until cranberries break down.
Step 5: Blend the cranberry mixture with a hand blender, then stir in the agar agar. Simmer for 5 minutes until slightly thickened. Allow to cool before spreading over the crust.
Step 6: Melt cacao butter and vegan white chocolate in a saucepan over low heat, stirring constantly.
Step 7: In a blender, combine soaked cashews, maple syrup, and coconut milk, blend until smooth. Pour the melted chocolate into the blender and blend again until creamy.
Step 8: Pour the white chocolate mixture over the cranberry layer in the tart pan. Chill in the refrigerator for 2-3 hours until set.
Step 9: Optionally, garnish with sugar-coated cranberries by tossing cranberries with maple syrup and monk fruit sweetener, then drying until hardened.
Step 10: Once set, slice and serve with whipped coconut cream or vanilla ice cream for an extra special touch.

Tips & Variations

Use sunflower seeds instead of cashews for a nut-free white chocolate layer.
Substitute gelatin for agar agar if preferred, but note gelatin is not vegan.
Try adding orange zest to the cranberry layer for a citrusy twist.
For a richer crust, lightly toast the oats and almonds before processing.
Use dried cranberries in the filling, but expect a chewier texture.

Storage

Store the tart covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for a few minutes, as this tart is best enjoyed chilled or slightly cool. Avoid freezing, as the layers may separate or change texture.

How to Serve

A pie with a golden, crimped crust holds three visible layers: at the bottom a light brown crust, above it a smooth, pale cream filling, and on top, a cluster of red and dark red cranberries covering almost half the surface. White sugar dollops are scattered among the cranberries, giving a snowy look. A green rosemary sprig lies diagonally on the cranberries as a garnish. Loose cranberries, white sugar bits, white chocolate chips, and rosemary sprigs surround the pie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart gluten-free?

Yes, this recipe uses gluten-free oats and almonds in the crust, making it suitable for a gluten-free diet.

Is this tart vegan?

Yes, all ingredients used here are plant-based, including vegan white chocolate and dairy-free milk alternatives.