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White Chocolate Cranberry Tart Recipe

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★★★★★

4.4 from 136 reviews

This festive white chocolate cranberry tart is a smooth, creamy, and decadent dessert perfect for holiday gatherings. Combining a gluten-free oat and almond crust with a fresh cranberry jam layer and a luscious raw white chocolate filling, this tart requires no extensive baking and is dairy-free, refined sugar-free, and gluten-free. The tart is topped with maple syrup-coated cranberries for a beautiful, festive finish.

Ingredients

Scale

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 (or gelatin powder, 1:1 ratio)

White Chocolate Layer

  • 2/3 cup coconut milk (can substitute with cashew milk)
  • 1 cup raw cashews (soaked)
  • 3/4 cup cacao butter (or melted vegan white chocolate), melted and cooled
  • 1/3 cup maple syrup
  • Pinch of salt
  • 4 tbsp vegan white chocolate, melted and cooled

Garnish

  • Fresh cranberries coated with maple syrup and granulated monk fruit sweetener
  • White chocolate chips

Instructions

  1. Prepare the crust: In a food processor, pulse the gluten-free oats and raw almonds until combined. Add the melted coconut oil and maple syrup, then process again until the mixture becomes moist and holds together. Firmly press the dough into a tart pan, making sure to press it up the sides as well. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the crust turns golden brown. Remove and let cool on a rack for 5-10 minutes.
  2. Make the cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer on low to medium heat for 10-15 minutes until cranberries break down. Use a hand mixer or immersion blender to puree the mixture, adding a little water if too thick. Stir in agar agar powder (or gelatin) and simmer for an additional 5 minutes. Remove from heat and allow to cool slightly. Spread the cranberry jam evenly over the cooled crust, filling it about halfway. Refrigerate for 15 minutes to set.
  3. Prepare the white chocolate layer: Gently melt the vegan white chocolate and cacao butter together over low heat, then let cool slightly. In a food processor or high-speed blender, combine soaked cashews, maple syrup, and coconut milk. Blend until completely smooth and creamy. Pour in the melted chocolate and cacao butter mixture and blend again to incorporate evenly.
  4. Assemble and chill: Pour the white chocolate filling over the set cranberry layer in the tart shell. Refrigerate the assembled tart for 2-3 hours or until the white chocolate layer is firm and fully set.
  5. Garnish and serve: Before serving, decorate the tart with the maple syrup and monk fruit sweetener-coated cranberries and sprinkle with white chocolate chips for a festive look. Serve immediately. Store leftovers in the refrigerator for up to 3 days.

Notes

  • This tart is gluten-free, dairy-free, refined sugar-free, and vegan.
  • Soak cashews for at least 4 hours or overnight for the smoothest filling texture.
  • Maple syrup-coated cranberries add a festive and tangy-sweet garnish; you can prepare these by tossing fresh cranberries in maple syrup and then in granulated monk fruit sweetener until coated.
  • If agar agar is unavailable, gelatin powder can be used as a substitute in equal quantity.
  • The crust can be baked or alternatively pressed and chilled if a no-bake version is preferred, but baking gives a better texture.

Keywords: white chocolate tart, cranberry tart, gluten free dessert, vegan tart, holiday dessert, no refined sugar, dairy free dessert, festive tart

Find it online: https://dinewithlily.com/white-chocolate-cranberry-tart-recipe/