Irresistible Festive White Chocolate Cranberry Tart
This Festive White Chocolate Cranberry Tart combines a buttery almond-oat crust, tangy cranberry layer, and creamy white chocolate filling — creating a showstopping dessert perfect for the holidays.
Equipment
- Food Processor
- Tart Pan
- Saucepan
- Blender
- Refrigerator
- Oven
Ingredients
Crust
- 1 ½ cups gluten-free oats
- ½ cup raw almonds
- 5 tbsp 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
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
- 1 pinch salt
- 4 tbsp vegan white chocolate melted and cooled, for topping
Instructions
- Preheat the oven to 350°F (175°C). Combine oats and almonds in a food processor and pulse until finely ground.
- Add melted coconut oil and maple syrup. Process until a dough forms. Press evenly into a tart pan and bake for 10–15 minutes until golden. Cool completely.
- In a saucepan, cook cranberries, water, and maple syrup over medium heat for 10–15 minutes until softened. Blend until smooth.
- Stir in agar-agar and simmer for 5 minutes until thickened. Cool slightly, then spread cranberry mixture onto the crust and refrigerate for 15 minutes.
- In a blender, combine soaked cashews, coconut milk, maple syrup, salt, and melted cacao butter. Blend until silky smooth.
- Pour the white chocolate mixture over the cranberry layer and smooth the top. Refrigerate for 2–3 hours until fully set.
- Before serving, garnish with melted vegan white chocolate, sugar-coated cranberries, and mint leaves.
Notes
For a nut-free version, replace almonds with sunflower seeds and cashews with silken tofu. The tart can be made ahead and stored in the fridge for up to 3 days or frozen for 2 months. Always allow sufficient chilling time for perfect texture.