Cranberry White Chocolate Tart (Printable Version)
Tart with oat-almond crust, tangy cranberry layer, and smooth white chocolate topping. Naturally gluten-free and vegan-friendly.
# Ingredients Required:
→ Crust
01 -
180 grams gluten-free oats
02 -
60 grams raw almonds
03 -
75 milliliters melted coconut oil
04 -
30 milliliters maple syrup
→ Cranberry Layer
05 -
300 grams fresh or frozen cranberries
06 -
240 milliliters water
07 -
60 milliliters maple syrup
08 -
5 grams agar agar powder (or equal amount gelatin powder)
→ White Chocolate Layer
09 -
160 milliliters coconut milk (or cashew milk alternative)
10 -
130 grams raw cashews, soaked
11 -
150 grams cacao butter, melted and cooled (or vegan white chocolate)
12 -
80 milliliters maple syrup
13 -
Pinch of salt
14 -
60 grams melted and cooled vegan white chocolate
# Guide to Cooking:
01 -
Combine oats and almonds in a food processor and pulse until combined. Add maple syrup and melted coconut oil, then process until a moist dough forms. Press the mixture firmly into the tart pan, including the sides. Bake at 175°C for 10-15 minutes until golden brown. Allow to rest for 5-10 minutes, then transfer to a cooling rack.
02 -
In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 10-15 minutes until cranberries collapse. Puree with a hand mixer, adding water if necessary. Stir in agar agar (or gelatin) powder and simmer an additional 5 minutes. Let cool slightly before spreading halfway into the cooled crust. Refrigerate for 15 minutes to set.
03 -
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 with maple syrup and coconut milk until smooth. Incorporate melted chocolate mixture and blend until fully combined.
04 -
Pour the white chocolate mixture over the set cranberry layer. Refrigerate for 2-3 hours until firm. Garnish with sugar-coated cranberries and white chocolate chips before serving. Store leftovers refrigerated for up to 3 days.
# Extra Suggestions:
01 -
Soaking the cashews overnight or for at least 4 hours ensures a creamier white chocolate layer.