Cranberry White Chocolate Tart Recipe

This festive Cranberry White Chocolate Tart is a dreamy dessert that combines a golden crust, tart cranberry filling, and a creamy white chocolate layer. With no baking required for the filling, this smooth and decadent treat is as easy as it is delicious. Perfect for holidays or any special occasion!

Yield: 8-10 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

Ingredients:

Crust:

• 1 ½ cups gluten-free oats
• ½ cup raw almonds
• 5 tbsp refined coconut oil, melted
• 2 tbsp maple syrup

Cranberry Layer:

• 2 cups cranberries (fresh or frozen)
• 1 cup water
• ¼ cup maple syrup
• 1 tsp agar agar (or gelatin powder, 1:1 substitution)

White Chocolate Layer:

• ⅔ cup coconut milk (or cashew milk)
• 1 cup raw cashews, soaked*
• ¾ cup cacao butter (or vegan white chocolate), melted and cooled
• ⅓ cup maple syrup
• Pinch of salt
• 4 tbsp vegan white chocolate, melted and cooled

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 350°F. In a food processor, pulse oats and almonds until combined. Add coconut oil and maple syrup, then process until the mixture is moist and crumbly.
   • Firmly press the mixture into a tart pan, making sure to press up along the sides. Bake for 10-15 minutes, or until golden brown. Cool on a rack for 10 minutes.
2. Make the Cranberry Layer:
   • In a small saucepan, combine cranberries, water, and maple syrup. Simmer over medium-low heat for 10-15 minutes until the cranberries break down.
   • Puree the cranberry mixture using a hand mixer or blender. If too thick, add a bit of water to reach a smooth consistency. Stir in agar agar (or gelatin powder) and simmer for 5 minutes.
   • Allow the cranberry mixture to cool slightly, then spread it into the crust until halfway full. Refrigerate for 15 minutes to set.
3. Prepare the White Chocolate Layer:
   • Melt the vegan white chocolate and cacao butter over low heat and set aside.
   • In a food processor or high-speed blender, combine soaked cashews, coconut milk, maple syrup, and a pinch of salt. Blend until smooth and creamy.
   • Add the melted chocolate/cacao butter to the mixture and blend again until fully incorporated. Pour the white chocolate mixture into the tart shell, covering the cranberry layer.
   • Refrigerate for 2-3 hours until fully set.
4. Serve and Garnish:
   • Garnish with sugar-coated cranberries and vegan white chocolate chips. Serve immediately. Store leftovers in the refrigerator for up to 3 days.

Notes:

• Soak cashews overnight or for at least 3-4 hours for a creamier texture.
• Use refined coconut oil to avoid a coconut flavor.

Nutrition (Per Slice, 10 Slices):

• Calories: 368
• Carbohydrates: 38g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 11g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 7g
• Cholesterol: 0mg