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Festive White Chocolate Cranberry Tart

A beautiful and delicious tart featuring a gluten-free crust that perfectly balances tart cranberries and rich white chocolate, making it the ideal dessert for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert, Holiday Treat
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the crust

  • 1.5 cups gluten-free oats
  • 0.5 cups raw almonds
  • 5 tbsp coconut oil, melted
  • 2 tbsp maple syrup

For the cranberry layer

  • 2 cups cranberries (fresh or frozen)
  • 1 cup water
  • 0.25 cups maple syrup
  • 1 tsp agar agar (or substitute with gelatin powder 1:1)

For the white chocolate layer

  • 2/3 cups coconut milk (or sub with cashew milk)
  • 1 cup raw cashews, soaked Soak for at least four hours
  • 3/4 cups cacao butter (or vegan white chocolate), melted and cooled
  • 1/3 cups maple syrup
  • 1 pinch salt
  • 4 tbsp vegan white chocolate, melted and cooled

Instructions
 

Preparation

  • In a food processor, combine gluten-free oats and raw almonds. Pulse until blended, then add melted coconut oil and maple syrup. Process until a moist dough forms.
  • Press this mixture firmly into a tart pan, covering the bottom and sides. Bake at 350°F for 10-15 minutes until golden brown. Let cool on a rack.

Make the cranberry layer

  • In a saucepan, combine cranberries, water, and maple syrup. Simmer over low-mid heat for 10-15 minutes until cranberries break down.
  • Blend the mixture, adding a bit of water if necessary to achieve a smooth consistency. Stir in agar agar (or gelatin) and simmer for an additional 5 minutes.
  • Allow to cool slightly before spreading into the tart crust, filling halfway. Refrigerate for 15 minutes to set.

Create the white chocolate layer

  • In a small saucepan over low heat, melt together coconut milk and cacao butter (or vegan white chocolate).
  • In a blender, combine soaked cashews, maple syrup, and melted mixture, blending until completely smooth.
  • Pour this creamy layer over the set cranberry layer.

Chill and serve

  • Refrigerate the tart for 2-3 hours until fully set. When ready to serve, garnish with sugar-coated cranberries and white chocolate chips.

Notes

For storage, keep in an airtight container in the refrigerator for up to three days. Do not freeze as it may alter texture.
Keyword Cranberry Tart, Festive Treat, Gluten-Free Dessert, Holiday dessert, White Chocolate Tart