Festive White Chocolate Cranberry Tart
A delightful dessert combining the sweet-tart flavor of cranberries, the creaminess of white chocolate, and a crunchy gluten-free oat crust, perfect for any festive occasion.
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 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
Preparation
- Gather all your ingredients and utensils: food processor, blender, tart pan, and measuring cups.
- In a food processor, combine the gluten-free oats and raw almonds until fine crumbs form.
- Add melted coconut oil and maple syrup, processing until moist and holding together.
- Transfer crust mixture to a tart pan, pressing 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.
Cranberry Layer
- In a saucepan, combine cranberries, water, and maple syrup. Bring to a simmer for 10-15 minutes until cranberries break down.
- Blend mixture with a hand blender, then stir in agar agar. Simmer for 5 minutes until slightly thickened. Cool before spreading it into the crust.
White Chocolate Layer
- Melt cacao butter and vegan white chocolate in a saucepan over low heat, stirring constantly.
- In a blender, combine soaked cashews, maple syrup, and coconut milk, blending until smooth.
- Pour melted chocolate into the cashew mixture and blend until creamy.
Assembly and Serving
- Pour the white chocolate layer over the cranberry layer in the tart pan. Chill in the refrigerator for 2-3 hours until set.
- Optional: Garnish with sugar-coated cranberries (toss cranberries with maple syrup and monk fruit sweetener, dry until the coating hardens).
- Once set, slice and serve with whipped coconut cream or vanilla ice cream.
Notes
Keep an eye on the crust to avoid overbaking. Allow layers to cool completely before stacking. Soaking cashews is crucial for smooth texture.