Description
This Cranberry White Chocolate Tart features a gluten-free crumbly oat and almond crust topped with a luscious cranberry layer and a creamy vegan white chocolate cashew filling, perfect for a festive or elegant dessert.
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 1:1 ratio)
White Chocolate Layer
- 2/3 cup coconut milk (can substitute with cashew milk)
- 1 cup raw cashews (soaked overnight or for 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
Instructions
- Prepare the crust: Add oats and almonds into a food processor and pulse until combined. Add maple syrup and melted coconut oil, then process until the mixture becomes moist and holds together. Firmly press the dough into a tart pan, making sure to press up the sides evenly. Bake at 350°F for 15 minutes until the crust is golden brown. Let it sit for 10 minutes before transferring onto a cooling rack.
- Make the cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low to medium heat for 15 minutes until cranberries break down. Puree the mixture with a hand mixer, adding a little water if the sauce is too thick. Stir in agar agar powder (or gelatin) and simmer for another 5 minutes. Let cool for a few minutes.
- Assemble cranberry layer: Spread the cranberry jam evenly into the crust, filling it halfway. Refrigerate for 15 minutes to set.
- Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until completely smooth. Add the melted chocolate mixture and blend until fully combined.
- Assemble the tart: Pour the white chocolate mixture over the set cranberry layer. Refrigerate the tart for 3 hours until firm. Garnish with sugar-coated cranberries and white chocolate chips before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Soak cashews overnight or for at least 3-4 hours to achieve a creamy texture in the white chocolate layer.
- Use refined coconut oil to avoid imparting a strong coconut flavor in the crust.
- If agar agar is unavailable, gelatin can be substituted with an equal amount.
- For a nut-free version, substitute almonds with pumpkin seeds and use seed-based milk instead of cashew milk.
- Ensure the melted chocolate and cacao butter are cooled before blending to prevent graininess.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 10 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
