Description

This delicious Cranberry White Chocolate Tart features a gluten-free oat and almond crust, a tangy cranberry layer, and a creamy vegan white chocolate topping made from cashews and coconut milk. Perfectly balanced with natural sweetness from maple syrup and beautifully presented with sugar-coated cranberries and white chocolate chips, this tart is a refined, indulgent treat that suits gluten-free and vegan diets.

Ingredients

Scale

Crust

1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil (melted, preferably refined)
2 tbsp maple syrup

Cranberry Layer

2 cups cranberries (fresh or frozen)
1 cup water
1/4 cup maple syrup
1 tsp agar agar (or gelatin powder 1:1 substitution)

White Chocolate Layer

⅔ cup coconut milk (can substitute with cashew milk)
1 cup raw cashews (soaked overnight or for at least 3-4 hours)
¾ cup cacao butter (or vegan white chocolate), melted and cooled
1/3 cup maple syrup
Pinch of salt
4 tbsp vegan white chocolate, melted and cooled

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Instructions

Prepare the crust: Add oats and almonds into a food processor and pulse until combined but still slightly coarse. Add the maple syrup and melted coconut oil, then process until you have a moist, sticky mixture. Firmly press this dough into a tart pan, making sure to press it evenly up the sides. Bake the crust at 350°F (175°C) for 10-15 minutes, or until golden brown. Let the crust cool on a rack for 5-10 minutes.
Make the cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low to medium heat for 10-15 minutes until the cranberries break down. Using a hand mixer, puree the cranberry mixture until smooth, adding a bit of water if it’s too thick. Stir in 1 teaspoon agar agar powder (or gelatin powder) and simmer again for 5 minutes on low-medium heat to activate the thickener. Let cool slightly, then spread the cranberry sauce halfway up on the cooled crust. Refrigerate for 15 minutes to set.
Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter together gently over low heat and set aside to cool. In a food processor or high-speed blender, combine soaked cashews, maple syrup, and coconut milk. Blend until completely smooth. Then add the melted chocolate and cacao butter mixture and blend again until fully combined and silky.
Assemble and chill: Pour the white chocolate mixture over the set cranberry layer in the tart. Smooth the top evenly. Refrigerate the tart for 2-3 hours until firm.
Serve and store: Garnish the tart with sugar-coated cranberries and white chocolate chips before serving. Store leftovers in the refrigerator for up to 3 days to maintain freshness.

Notes

Soak cashews in water overnight or for a minimum of 3-4 hours to ensure smooth blending and creaminess in the white chocolate layer.
Use refined coconut oil instead of unrefined to avoid coconut flavor overpowering the crust.
For a non-vegan option, gelatin powder can be used in place of agar agar for the cranberry layer.
This tart serves best chilled and should be kept refrigerated to maintain texture and flavor.
The recipe yields 8-10 slices depending on slice size.

Nutrition

Serving Size: 1 slice (approx. 1/10 of tart)
Calories: 320 kcal
Sugar: 18 g
Sodium: 20 mg
Fat: 22 g
Saturated Fat: 15 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg