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Decadent White Chocolate Cranberry Tart Recipe

White Chocolate Cranberry Tart made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free oats
  • 1/2 cup raw almonds
  • 5 tbsp coconut oil melted
  • 2 tbsp maple syrup
  • 2 cups cranberries fresh or frozen
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar agar or 1 tsp gelatin powder
  • 2/3 cup coconut milk sub with cashew milk
  • 1 cup raw cashews soaked
  • 3/4 cup cacao butter sub with vegan white chocolate, melted and cooled
  • 1/3 cup maple syrup
  • 4 tbsp vegan white chocolate melted and cooled

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, combine the oats and raw almonds. Pulse until fully blended.
  3. Add melted coconut oil and maple syrup into the food processor, then process until the mixture is moist.
  4. Firmly press the dough into the tart pan, covering the bottom and sides evenly.
  5. Bake for 10-15 minutes until the crust is golden brown.
  6. Let the crust cool on a wire rack for 5-10 minutes.
  7. Prepare the cranberry layer by simmering cranberries with water and maple syrup in a small saucepan over medium heat.
  8. Once cranberries have burst, puree the mixture with an immersion blender, and add agar agar, simmering for another 5 minutes.
  9. Spread the cranberry mixture into the cooled crust and refrigerate for 15 minutes.
  10. Meanwhile, melt the cacao butter and white chocolate slowly in a saucepan over low heat.
  11. In a blender, add soaked cashews, coconut milk, and maple syrup; process until smooth.
  12. Add the melted chocolate to the cashew mixture and blend until well combined.
  13. Pour the white chocolate mixture over the cooled cranberry layer and return to the refrigerator for 2-3 hours.
  14. Garnish with sugar-coated cranberries and white chocolate chips before slicing.
  15. Serve immediately and enjoy!

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