Cranberry White Chocolate Tart

This cranberry white chocolate tart is a delightful treat perfect for serving at special occasions or cozy weekend gatherings. Combining tart cranberries with a creamy white chocolate layer creates a balance of flavors that feels both festive and indulgent without being too heavy.

I first made this tart for a holiday get-together and it quickly became a favorite dessert that everyone requested again. It is surprisingly easy to assemble with just a little bit of patience for chilling times.

Ingredients

• Cup gluten-free oats: for a nutritious base that crisps nicely choose rolled oats over instant ones for better texture
• Half cup raw almonds: add crunch and depth pick raw unskinned almonds for balance and freshness
• Five tablespoons coconut oil: melted to bind and add richness opt for unrefined for a subtle coconut flavor
• Two tablespoons maple syrup: to sweeten naturally look for pure grade A maple syrup for best quality
• Two cups cranberries: fresh or frozen deliver tartness fresh cranberries work well when in season while frozen are convenient anytime
• One cup water: to simmer cranberries helps soften and break them down for the jam layer
• Quarter cup maple syrup: sweetens the cranberry layer enhancing the natural fruit tartness
• One teaspoon agar agar powder: sets the cranberry jam a plant-based substitute for gelatin for a firm yet tender set
• Two thirds cup coconut milk: gives creaminess to the white chocolate layer use full fat for richness or cashew milk for a lighter option
• One cup raw cashews: soaked overnight for smooth blending ensures the white chocolate layer is creamy and rich
• Three quarters cup cacao butter: melted and cooled adds a subtle chocolate essence and helps the mixture firm choose unrefined for a delicate taste
• One third cup maple syrup: sweetens the white chocolate layer adding natural flavor
• Pinch of salt: balances sweetness and enhances overall flavor
• Four tablespoons vegan white chocolate: melted and cooled enriches the white chocolate layer for a luscious finish

Instructions

Build The Crust:

Add the oats and almonds into a food processor and pulse until they are roughly combined but not too fine. Add the maple syrup and melted coconut oil to the mixture and process again until it forms a moist dough. Press this dough firmly into the tart pan making sure to push it along the sides evenly. Bake at three hundred and fifty degrees Fahrenheit for about ten to fifteen minutes or until the crust looks golden brown. Let it rest for five to ten minutes before moving it to a cooling rack.

Make The Cranberry Layer:

In a small saucepan combine the cranberries, water, and maple syrup. Bring the mixture to a gentle simmer over low to medium heat. Cook for about ten to fifteen minutes until the cranberries have burst and the mixture thickens. Use a hand mixer to puree the cranberries until smooth and add a splash of water if it seems too thick. Stir in the agar agar powder and continue simmering gently for another five minutes to activate the setting agent. Remove from heat and allow to cool briefly. Pour the cranberry sauce into the partially baked crust filling it halfway. Refrigerate for fifteen minutes to let it set.

Prepare The White Chocolate Layer:

While the cranberry layer chills, melt the vegan white chocolate and cacao butter in a small saucepan over low heat. Set aside to cool slightly. In a food processor or high-speed blender blend the soaked cashews, maple syrup, and coconut milk until completely smooth with no graininess. Add the melted white chocolate and cacao butter mixture to the blender and process until fully incorporated. Pour this creamy mixture over the chilled cranberry layer and return the tart to the refrigerator for two to three hours until fully set.

Finish And Serve:

Garnish the tart just before serving with sugar-coated cranberries and white chocolate chips for an extra festive touch. Serve cold and enjoy the delightful contrast of tart and sweet with each bite.

I always look forward to the tart's cranberry layer because it hits a perfect tartness that cuts through the richness of the white chocolate. This recipe reminds me of baking with my family during holidays where each element was made with care and anticipation to share.

Storage Tips

Store leftovers tightly covered in the refrigerator and consume within three days. The tart holds well but the crust may soften slightly over time. To revive a bit of crunch, briefly warm slices in a low-temperature oven.

Ingredient Swaps

You can replace raw almonds with walnuts or pecans depending on your preference or availability. Cashew milk can be swapped for any other creamy nut milk but keep in mind this may affect the texture slightly. Agar agar can be switched with powdered gelatin if you do not follow a plant-based diet using the same quantity.

Serving Ideas

Pair this tart with a dollop of coconut whipped cream for added indulgence. It also goes wonderfully with a cup of freshly brewed black tea or a light fruity white wine for adult gatherings. Fresh mint leaves add a refreshing pop when used as garnish.

Seasonal Twists

In autumn try substituting cranberries for tart cherries or mixed berries for a variation in flavor. During winter add a pinch of cinnamon or nutmeg to the cranberry mixture for warmth. Summer versions could include a layer of fresh peaches under the white chocolate mixture for added brightness.

This tart is well worth the chill time and careful preparation for a dessert that delights every time.

Frequently Asked Recipe Questions

→ What gluten-free ingredients are used in the crust?

The crust combines gluten-free oats with raw almonds, coconut oil, and maple syrup to create a moist, firm base.

→ Can gelatin be substituted in the cranberry layer?

Yes, agar agar powder is used as a plant-based substitute for gelatin, providing a smooth set to the cranberry sauce.

→ How is the white chocolate layer made creamy without dairy?

The creamy texture comes from soaked raw cashews blended with coconut milk and melted cacao butter or vegan white chocolate.

→ What is the best way to store the tart after preparation?

Store the tart in the refrigerator for up to three days to maintain freshness and firmness.

→ How long does the tart take to set before serving?

After assembling, the tart should chill for about 2-3 hours to allow the layers to firm properly.