White Chocolate Cranberry Tart
A vegan no-bake-style tart with an oat and almond crust, an agar-set cranberry layer and a cashew white chocolate layer, garnished with sugar-coated cranberries.
Ingredients
| 1 1/2 cups | 360 ml | gluten-free oats (crust) |
| 1/2 cup | 120 ml | raw almonds (crust) |
| 5 tbsp | 75 ml | coconut oil (melted)** (crust) |
| 2 tbsp | 30 ml | maple syrup (crust) |
| 2 cups | 480 ml | cranberries (fresh or frozen) (cranberry layer) |
| 1 cup | 240 ml | water (cranberry layer) |
| 1/4 cup | 60 ml | maple syrup (cranberry layer) |
| 1 tsp | 5 ml | agar agar (substitute with gelatin powder 1:1 ratio) (cranberry layer) |
| 2/3 cup | 160 ml | coconut milk (sub with cashew milk) (white chocolate layer) |
| 1 cup | 240 ml | raw cashews (soaked*) (white chocolate layer) |
| 3/4 cup | 180 ml | cacao butter (sub with vegan white chocolate), melted and cooled (white chocolate layer) |
| 1/3 cup | 80 ml | maple syrup (white chocolate layer) |
| Pinch | salt (white chocolate layer) | |
| 4 tbsp | 60 ml | vegan white chocolate, melted and cooled (white chocolate layer) |
Instructions
I've Left The Secret For You Here (sugar-coated cranberries):
- In a medium sized pan add water and maple syrup. Heat over medium to high heat until it starts to bubble. Simmer for a couple minutes, then add the cranberries. Simmer for another 5-10 minutes over low heat until almost no liquid remains. It will appear very sticky, similar to caramel sugar.
- Transfer onto a cooling rack and let them sit for about 1-2 minutes. Then place them in a bowl or onto a plate filled with either monk fruit sweetener or granulated sugars. Coat them well and transfer back onto a cooling rack. Let them dry until maple has hardened and sugar is stuck to the cranberries.
Instructions: For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes.
In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.
In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes: *soak cashews in water overnight or for at least 3-4 hours. **use refined (vs unrefined) coconut oil to avoid coconut flavor.