Festive White Chocolate Cranberry Tart Recipe
This Festive White Chocolate Cranberry Tart features a gluten-free oat and almond crust, a tangy cranberry layer, and a creamy vegan white chocolate topping. Perfect for holiday celebrations, this tart combines natural sweetness with rich textures using wholesome ingredients and is suitable for gluten-free and vegan diets.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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 can be used, though the texture will differ
- 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
- Prepare Crust: Gather all ingredients and utensils including a food processor, tart pan, and measuring cups. In the food processor, blend gluten-free oats and raw almonds until fine crumbs form. Add melted coconut oil and maple syrup, process until the mixture is moist and holds together. Press the crust mixture firmly into the bottom and sides of the tart pan. Bake at 350°F (175°C) for 10-15 minutes until golden brown. Let cool for 5-10 minutes.
- Make Cranberry Layer: In a saucepan, combine cranberries, water, and maple syrup. Bring to a simmer and cook for 10-15 minutes until cranberries break down. Use a hand blender to puree the mixture, then stir in agar agar. Continue to simmer for another 5 minutes until slightly thickened. Cool the mixture before spreading it evenly over the crust.
- Prepare White Chocolate Layer: Melt cacao butter and vegan white chocolate gently over low heat in a saucepan while stirring constantly. In a blender, combine soaked cashews, maple syrup, and coconut milk and blend until smooth. Pour the melted chocolate mixture into the blender and blend again until creamy and well incorporated.
- Assemble Tart: Pour the white chocolate mixture over the cranberry layer in the tart pan, spreading evenly. Chill the tart in the refrigerator for 2-3 hours until the white chocolate layer is set.
- Optional Garnish: For added festivity, coat extra cranberries in maple syrup and monk fruit sweetener, then dry until the coatings harden to create sugar-coated cranberries for decoration.
- Serve: Once set, slice the tart and serve with whipped coconut cream or vanilla ice cream for a delicious holiday treat.
Notes
- The crust can be made using unsalted butter or any neutral oil instead of coconut oil.
- Maple syrup can be substituted with agave syrup or honey, depending on dietary preferences.
- Agar agar can be replaced with gelatin powder at a 1:1 ratio but will make the tart non-vegan.
- Soaked cashews can be swapped with sunflower seeds for a nut-free white chocolate layer.
- Use vegan white chocolate for a fully vegan dessert; otherwise cacao butter is the main fat base.
- Ensure to cool layers properly before layering and chilling for best texture.
- Optional garnishes elevate aesthetic appeal and add texture contrast.
Keywords: white chocolate tart, cranberry tart, gluten-free dessert, vegan tart, festive dessert, holiday tart, nut-based crust, cacao butter dessert
