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White Chocolate Cranberry Tart

a vegan White Chocolate Cranberry Tart

Wow you guests with this delightful White Chocolate Cranberry Tart. Perfectly creamy with just the right amount of tartness from the cranberry filling. A great way to use your leftover cashew pulp!

Servings: 8-10 slices
Prep time: 10 minutes
Run time: 30 min
Additional time: 3 hours

a vegan White Chocolate Cranberry Tart

Ingredients

Crust:
  • 1½ cups gluten-free oats
  • ½ cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
Cranberry Layer:
  • 2 cups cranberries
  • 1 cup water
  • ¼ cup maple syrup
  • 1 tsp agar agar
White Chocolate Layer:
  • ⅔ cup coconut milk
  • ⅓ cup cashew pulp (from cashew milk)
  • 1 cup cashews
  • ¾ cup cacao butter
  • 4 tbsp vegan white chocolate chips
  • ¼ cup maple syrup
  • pinch of salt

Directions

  1. 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.
  2. 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.
  3. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
  4. 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.
  5. 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.
  6. 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.
  7. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.
  8. In a food processor or high speed blender add cashews, maple syrup, coconut milk and cashew pulp. Process until completely smooth.
  9. Add melted chocolate/cacao butter and process until combined.
  10. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours.
  11. Garnish with cranberries and white chocolate chips and serve immediately.
  12. Store leftovers in the refrigerator for up to 3 days.
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