White Chocolate Cranberry Tart
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup 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
White chocolate layer
- 2/3 cup coconut milk
- 1/3 cup cashew pulp (optional)
- 1 cup cashews
- 3/4 cup cacao butter
- 1/4 cup maple syrup
- Pinch of salt
- Optional: 4 tbsp vegan white chocolate
Preparation
For the crust, add oats and almonds into a food processor.
Pulse until combined and add maple syrup and coconut oil, then process into a moist mixture.
Firmly press the 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 and simmer for another 5 minutes over low-medium heat.
Set aside to cool for a couple minutes, then spread cranberry jam or sauce into the crust halfway full and let set in the fridge for another 15 minutes.
In the meantime, prepare the white chocolate layer by melting 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, coconut milk, and cashew pulp, then process until completely smooth.
Add the melted chocolate and cacao butter mixture and process until combined.
Pour the white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours.
Garnish with cranberries and white chocolate chips and serve immediately.
