Forget the pies—your aunt’s got those handled. All you need is 30 minutes (and zero oven time) to serve up a dessert that looks like it came from a pastry chef.
*images and recipe from Pintrest
This festive white chocolate cranberry tart is pure holiday heaven. Smooth, creamy, and completely no-bake, it’s as decadent as it is effortless. The silky white chocolate filling melts together perfectly with a layer of bright, fresh cranberry jam-sweet, tart, and oh-so seasonal. The perfect show-stopping dessert for any holiday party (and guaranteed to steal the spotlight).
Cranberry White Chocolate Tart
yield: 8-10 slices prep time: 10 minutes cook time: 30 minutes additional time: 3 hours total time: 3 hours 40 minutes
Ingredients
crust
* 1 1/2 cups gluten-free oats
* 1/2 cup raw almonds
* 5 tbsp coconut oil (melted)**
* 2 tbsp maple syrup
cranberry layer
* 2 cups cranberries (fresh or frozen)
* 1 cup water
* 1/4 cup maple syrup
* 1 tsp agar agar (substitute with gelatin powder 1:1 ratio)
white chocolate layer
* ⅔ cup coconut milk (sub with cashew milk)
* 1 cup raw cashews (soaked*)
* ¾ cup cacao butter (sub with vegan white chocolate), melted and cooled
* 1/3 cup maple syrup
* Pinch of salt
* 4 tbsp vegan white chocolate, melted and cooled
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.
On top of that this tart is raw, dairy-free, refined sugar-free and gluten-free. It’s crust is made with oats, almonds, coconut oil and maple syrup. The filling is a mix of cashews, coconut milk, vegan white chocolate chips, maple syrup and coconut oil. To make it look more festive way you can coat the cranberries with maple syrup and granulated monk fruit sweetener.
Here is how you prepare those beautiful 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 now liquid remains. It will appear very stick, 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.
Notes:
*soak cashews in water overnight or for at least 3-4 hours.
**use refined (vs unrefined) coconut oil to avoid coconut flavor.
Recommended Products
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* Vegan white chocolate
* Paleo, vegan white chocolate
* 9-inch tart pan
