Name: White Chocolate Cranberry Tart-Easy Festive Dessert
Prep time: 20 min
Cook time: 25 min
Total time: 6 h 45 min
Yield: 8-10 servings
Ingredients: 1 1/2 cups gluten-free oats; 1/2 cup raw almonds; 5 tbsp coconut oil, melted; 2 tbsp maple syrup; 2 cups cranberries, fresh or frozen; 1 cup water; 1/4 cup maple syrup; 1 tsp agar agar; ⅔ cup full-fat coconut milk; 1 cup raw cashews, soaked overnight or for at least 4 hours; ¾ cup cacao butter, melted and cooled slightly; 1/3 cup maple syrup; Pinch of salt; 4 tbsp vegan white chocolate, melted and cooled, for topping (optional)

White Chocolate Cranberry Tart. Oh, the sheer magic that unfolds when sweet, creamy white chocolate meets the tart, jewel-like burst of cranberries! This isn’t just any dessert; it’s a celebration on a plate, a symphony of textures and flavors that dance on your palate. People adore this tart for its perfect balance – the rich, decadent sweetness of the white chocolate is beautifully cut by the zesty tang of the cranberries, creating an addictive contrast that keeps you coming back for more. What truly makes the White Chocolate Cranberry Tart special is its ability to feel both utterly luxurious and wonderfully comforting. It’s elegant enough for a holiday feast or a special occasion, yet simple and satisfying enough to brighten any ordinary afternoon. Get ready to fall in love with every crumb of this exquisite creation.

Ingredients:

For the Crust:
1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil, melted
2 tbsp maple syrup
For the Cranberry Layer:
2 cups cranberries, fresh or frozen
1 cup water
1/4 cup maple syrup
1 tsp agar agar (or 1 tsp gelatin powder)
For the White Chocolate Layer:
⅔ cup full-fat coconut milk (from a can, not the carton)
1 cup raw cashews, soaked overnight or for at least 4 hours
¾ cup cacao butter, melted and cooled slightly (or vegan white chocolate, melted and cooled)
1/3 cup maple syrup
Pinch of salt
4 tbsp vegan white chocolate, melted and cooled (for topping, optional)

Preparing the Crust

Let’s start by creating a delicious and gluten-free base for our White Chocolate Cranberry Tart. This crust is wonderfully nutty and comes together with minimal effort.

Step 1: Process the Dry Ingredients

In a food processor, combine the gluten-free oats and raw almonds. Pulse them together until the almonds are finely chopped and the oats are broken down into a coarse meal. You don’t want a powdery consistency; a little texture is desirable. Be careful not to over-process, or you’ll end up with almond butter!
Step 2: Incorporate Wet Ingredients and Form the Crust

Add the melted coconut oil and 2 tablespoons of maple syrup to the food processor. Pulse again until everything is well combined and the mixture resembles wet sand. It should hold together when you pinch it between your fingers. Press this mixture evenly into the bottom and up the sides of a 7 or 8-inch tart pan with a removable bottom. Use the bottom of a glass or your fingers to create a firm, compact layer. Place the tart pan in the freezer while you prepare the cranberry layer to allow the crust to firm up.

Crafting the Vibrant Cranberry Layer

This tart layer offers a delightful burst of tartness that beautifully complements the sweet white chocolate.

Step 3: Cook the Cranberries

In a medium saucepan, combine the cranberries (if using frozen, there’s no need to thaw them first), 1 cup of water, and 1/4 cup of maple syrup. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the cranberries have burst and softened. Stir occasionally to prevent sticking.
Step 4: Thicken the Cranberry Mixture

If you’re using agar agar, sprinkle it over the simmering cranberries and whisk vigorously for 1-2 minutes to ensure it’s fully incorporated and there are no clumps. Continue to simmer for another 5 minutes, stirring constantly, until the mixture has thickened significantly. If you are using gelatin powder, whisk it into the hot cranberry mixture off the heat and stir until fully dissolved. Agar agar will result in a firmer set than gelatin. Once thickened, remove the saucepan from the heat and let the cranberry mixture cool slightly.

Creating the Silky White Chocolate Layer

This luscious layer is the star of the show, providing a creamy, rich sweetness.

Step 5: Blend the White Chocolate Filling

Drain and rinse the soaked cashews thoroughly. Add the drained cashews to a high-speed blender along with the full-fat coconut milk, melted and slightly cooled cacao butter (or vegan white chocolate), 1/3 cup maple syrup, and a pinch of salt. Blend on high speed until the mixture is incredibly smooth and creamy. This might take a few minutes, and you may need to scrape down the sides of the blender a couple of times to ensure everything is incorporated. The goal is a velvety smooth consistency with no graininess from the cashews.
Step 6: Assemble the White Chocolate Cranberry Tart

Retrieve the chilled tart crust from the freezer. Carefully pour the white chocolate filling over the crust, spreading it evenly with a spatula. Gently spoon dollops of the slightly cooled cranberry mixture over the white chocolate filling. You can swirl them in slightly with a toothpick or knife for a marbled effect, or leave them as distinct dollops. For an extra touch of sweetness and visual appeal, you can drizzle the reserved melted vegan white chocolate over the top in a decorative pattern. Place the tart in the refrigerator for at least 4-6 hours, or preferably overnight, to allow the white chocolate layer to set completely.

Finishing Touches

Once the tart is fully set, carefully remove the outer ring of the tart pan. If needed, gently slide the tart onto a serving plate. Slice and serve chilled. You can garnish with fresh cranberries or a sprinkle of edible glitter for special occasions. Enjoy your homemade White Chocolate Cranberry Tart!

Conclusion:

And there you have it – your guide to creating a show-stopping White Chocolate Cranberry Tart! This recipe offers a delightful balance of sweet white chocolate and tart cranberries, all nestled in a buttery, crumbly crust. It’s the perfect dessert for holiday gatherings, special occasions, or simply when you crave a little indulgence. I encourage you to give this recipe a try; it’s surprisingly straightforward and the results are truly rewarding.

For serving, I love this tart slightly chilled or at room temperature. A dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes it even more decadent. If you’re feeling adventurous with variations, consider adding a hint of orange zest to the filling for a brighter citrus note, or a sprinkle of chopped pistachios on top for added texture and color. Don’t be afraid to experiment and make this White Chocolate Cranberry Tart your own!

Frequently Asked Questions:

Can I make the tart crust ahead of time?

Absolutely! You can prepare the tart crust a day in advance and keep it covered in the refrigerator. You can even blind bake it and store it at room temperature, tightly covered, for up to two days. This makes assembling the tart on the day of serving much quicker and easier.

How should I store leftover White Chocolate Cranberry Tart?

Store any leftover tart in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For the best texture, allow it to sit at room temperature for about 15-20 minutes before serving again.

Can I use fresh cranberries instead of frozen?

Yes, you can definitely use fresh cranberries. If using fresh, ensure they are clean and dry. You might need to cook them slightly longer in the filling to soften them, as they don’t release as much moisture as frozen cranberries. Adjust the cooking time as needed until they are tender.