White Chocolate Cranberry Tart
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 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, coconut milk and cashew pulp. 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 cranberries and white chocolate chips and serve immediately.
- Store leftovers in the refrigerator for up to 3 days.
Ingredients
1½ cups gluten-free oats½ cup almonds
5 tbsp coconut oil (melted)
2 tbsp maple syrup
Crust:: 1½ cups gluten-free oats
Crust:: ½ cup almonds
Crust:: 5 tbsp coconut oil (melted)
Crust:: 2 tbsp maple syrup
Cranberry Layer:: 2 cups cranberries
Cranberry Layer:: 1 cup water
Cranberry Layer:: ¼ cup maple syrup
Cranberry Layer:: 1 tsp agar agar
White Chocolate Layer:: ? cup coconut milk
White Chocolate Layer:: ? cup cashew pulp (from cashew milk)
White Chocolate Layer:: 1 cup cashews
White Chocolate Layer:: ¾ cup cacao butter
White Chocolate Layer:: 4 tbsp vegan white chocolate chips
White Chocolate Layer:: ¼ cup maple syrup
White Chocolate Layer:: pinch of salt
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