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–+ servings
White Chocolate Cranberry Tart

Decadent White Chocolate Cranberry Tart for Every Celebration

This White Chocolate Cranberry Tart is a delightful dessert that combines creamy white chocolate with tart cranberries, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 cup oats use gluten-free oats for gluten-free version
  • 1 cup almonds can substitute with any nut or seed
  • 1/4 cup coconut oil use refined coconut oil to avoid coconut flavor
  • 2 tablespoons maple syrup substitute with agave nectar if needed
For the Filling
  • 1 cup cashews soak for at least 4 hours before use
  • 1 cup coconut milk use canned for a thicker consistency
  • 1/3 cup vegan white chocolate chips for non-vegan, use regular white chocolate
  • 1 tablespoon agar agar powder or gelatin for non-vegan
For the Cranberry Glaze
  • 2 cups cranberries fresh or frozen can be used
  • 1/4 cup water
  • 2 tablespoons maple syrup substitute with agave nectar if preferred
  • 1 tablespoon monk fruit sweetener or any granulated sugar

Equipment

  • food processor
  • oven
  • Saucepan
  • tart pan
  • Blender

Method
 

Preparation Steps
  1. In a food processor, blend oats and almonds until finely ground. Add melted coconut oil and maple syrup, processing until well combined. Press mixture into tart pan.
  2. Preheat oven to 350°F (175°C) and bake crust for 10 to 15 minutes until golden brown. Let cool in pan for 5 to 10 minutes before cooling on rack.
  3. In a saucepan, combine cranberries, water, and maple syrup. Simmer over low to medium heat for 10 to 15 minutes until cranberries break down. Mash for a smoother glaze, if desired.
  4. Stir in agar agar powder into cranberry mixture and simmer for another 5 minutes. Allow to cool, then pour into cooled crust and refrigerate for 15 minutes to set.
  5. Melt white chocolate chips and cacao butter together. Blend soaked cashews, coconut milk, and maple syrup until creamy. Add cooled chocolate mix and blend until combined.
  6. Pour creamy white chocolate filling over cranberry layer in tart. Refrigerate for 2 to 3 hours until fully set.
  7. Before serving, top tart with maple-sweetened cranberries and vegan white chocolate chips. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 5mgPotassium: 250mgFiber: 3gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in the fridge for up to 3 days. Can be made a day in advance to develop flavors.

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