A Tart for a Rainy Day
I first made this tart on a gray, drizzly afternoon. The kitchen felt a little lonely. I wanted something sweet and cheerful to fill it. This tart did just that.
Now, it always reminds me of turning a gloomy day into something special. The red cranberries look like little jewels. Doesn’t that sound nice? What’s your favorite thing to bake on a rainy day?
Let’s Talk About That Crust
This crust is not like others. It has oats and almonds. You just pulse them together. It smells so nutty and warm.
You press it right into the pan with your fingers. I love this part. It feels like making a sandcastle, but tastier. Press it in firmly so it holds together. This matters because a good crust is the foundation. It’s the first thing your fork touches.
The Sweet and The Tart
The cranberry layer is my favorite. You cook the berries until they pop. It sounds like tiny fireworks on the stove. I still laugh at that.
We use a special thing called agar agar to make it set. *Fun fact: Agar agar comes from seaweed!* It’s a magic powder for vegan desserts. This layer is both sweet and a little sour. That balance matters. Life is a mix of both, don’t you think?
A Cloud of White Chocolate
The white chocolate layer is like a dream. It’s creamy and smooth. You make it with cashews and a little maple syrup.
You have to be patient when you melt the chocolate. Low heat is the secret. Doesn’t that smell amazing? Pouring it over the red cranberry layer is so pretty. Do you prefer white chocolate or dark chocolate?
The Best Part is Sharing
The hardest part is waiting for it to chill. But it’s worth it. When you slice it, everyone gathers around. The red and white stripes make people smile.
This tart taught me that making food is an act of love. You are making something beautiful to share. That is a wonderful feeling. Tell me, what recipe always makes your family happy?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-free oats | 1½ cups | For the crust |
| Almonds | ½ cup | For the crust |
| Coconut oil | 5 tbsp | Melted, for the crust |
| Maple syrup | 2 tbsp | For the crust |
| Cranberries | 2 cups | For the cranberry layer |
| Water | 1 cup | For the cranberry layer |
| Maple syrup | ¼ cup | For the cranberry layer |
| Agar agar | 1 tsp | For the cranberry layer |
| Coconut milk | â…” cup | For the white chocolate layer |
| Cashew pulp | â…“ cup | From cashew milk, for the white chocolate layer |
| Cashews | 1 cup | For the white chocolate layer |
| Cacao butter | ¾ cup | For the white chocolate layer |
| Vegan white chocolate chips | 4 tbsp | For the white chocolate layer |
| Maple syrup | ¼ cup | For the white chocolate layer |
| Salt | 1 pinch | For the white chocolate layer |
Let’s Make a White Chocolate Cranberry Tart
Oh, this tart is a real treat. It reminds me of snowy afternoons with my grandkids. The cranberries are a little tart, and the white chocolate is so sweet. They just dance together. I love how the kitchen smells when it’s baking. Doesn’t that smell amazing?
Now, let’s get our hands busy. This recipe has a few parts, but we’ll take it slow. I’ll walk you through each one. You can do this. Ready? Let’s start with the crust.
Step 1: The Crust
First, we make the crust. Put your oats and almonds in the food processor. Pulse it until it looks like coarse sand. Be careful not to turn it into flour. I still laugh at the time I got distracted and made oat dust. Now, add the melted coconut oil and maple syrup. Process it until the mixture sticks together when you pinch it.
Step 2: Baking the Crust
Press that oat mixture into your tart pan. Really push it in firmly on the bottom and sides. We want a strong crust. Bake it until it’s a lovely golden brown. Let it cool completely on a rack. (A hard-learned tip: If the crust is warm, the cranberry layer will get weepy. So be patient!)
Step 3: The Cranberry Layer
Time for the cranberry layer. In a saucepan, combine cranberries, water, and maple syrup. Let it simmer until the berries pop and get soft. They make such a happy, bubbling sound. Then, use your hand blender to make a smooth, pretty sauce. Stir in the agar agar and let it cook for five more minutes.
Step 4: Setting the First Layer
Pour that beautiful red sauce into your cooled crust. Just fill it about halfway. Pop the whole tart into the fridge. It needs about 15 minutes to set. This is a good time to wash a few dishes. Do you prefer sweet treats or tart ones? Share below!
Step 5: The White Chocolate Filling
Now for the creamy part. Gently melt the cacao butter and white chocolate chips together. In your blender, combine the cashews, maple syrup, coconut milk, and cashew pulp. Blend it until it’s super smooth and dreamy. Then, with the blender running, slowly pour in the melted chocolate. It will become a silky, creamy filling.
Step 6: Final Assembly
Pour the white chocolate filling over the set cranberry layer. Be gentle so the layers stay pretty. Put the tart back in the fridge. It needs a good 2-3 hours to become firm. I know, the waiting is the hardest part. But it’s worth it.
Cook Time: 20-30 minutes
Total Time: 3 hours 30 minutes (plus chilling)
Yield: 8 servings
Category: Dessert, Tart
Three Tasty Twists to Try
This tart is wonderful as it is. But you can also play with it. That’s the fun of cooking. You can make it your own. Here are a few ideas I’ve tried over the years.
Orange Zest Zing
Add a tablespoon of orange zest to the cranberry layer. It makes it taste so bright and cheerful.
Ginger Snap Crust
Swap the almonds for gingersnap cookies in the crust. It gives a lovely little spicy kick.
Summer Berry Swap
Use raspberries or strawberries instead of cranberries. It’s a perfect treat for a warm day.
Which one would you try first? Comment below!
Serving Your Beautiful Tart
When your tart is set, it’s time for the grand finale. Slice it carefully with a warm knife. This gives you the cleanest slices. I like to garnish each piece with a few fresh cranberries. A sprinkle of white chocolate chips looks lovely too.
For a drink, this tart is lovely with a cup of hot tea. A nice Earl Grey is my favorite. For a special evening, a glass of sweet dessert wine pairs beautifully. The sweetness matches the white chocolate so well.
Which would you choose tonight?
Keeping Your Tart Happy and Fresh
This tart is best kept cold in the fridge. Cover it well with a lid or wrap. It will stay perfect for about three days. I once left a slice out overnight. It was much too soft the next morning.
You can also freeze this tart for later. Just slice it before you freeze it. Then you can take out one piece at a time. This is wonderful for busy weeks.
Storing food properly saves money and time. It means no good food goes to waste. You always have a sweet treat ready for guests. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Tart Troubles
Is your crust crumbling when you press it? Make sure your coconut oil is not too hot. I remember when my crust fell apart. I learned to let the oil cool just a bit first.
If the cranberry layer is not setting, check your agar agar. It must simmer for the full five minutes. This step matters because it activates the agar. Your layers will be perfect and slice neatly.
Is the white chocolate layer too thick? Your cashew mixture might need more blending. Blend it until it is completely smooth. This gives you a creamy, dreamy filling. Getting these steps right builds your cooking confidence. Which of these problems have you run into before?
Your Tart Questions Answered
Q: Is this recipe gluten-free?
A: Yes, if you use certified gluten-free oats, it is.
Q: Can I make it ahead?
A: Absolutely! Make it the day before you need it.
Q: What if I do not have cashew pulp?
A: You can use more whole cashews instead.
Q: Can I double the recipe?
A: Yes, just use two tart pans. It is great for a party.
Q: Any optional add-ins?
A: A little orange zest in the cranberry layer is lovely. Which tip will you try first?
A Sweet Note From My Kitchen to Yours
I hope you love making this tart. It always makes my kitchen smell wonderful. Sharing food is one of life’s great joys.
Fun fact: Cranberries bounce when they are fresh! I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day.
Happy cooking!
—Olivia Hartwell.
White Chocolate Cranberry Tart Recipe
Description
A delightful vegan dessert featuring a nutty oat crust, a tangy cranberry layer, and a creamy white chocolate topping.
Ingredients
For the Crust:
For the Cranberry Layer:
For the White Chocolate Layer:
Instructions
- For the Crust: Combine the oats and almonds in a food processor and pulse into a coarse meal. Add the melted coconut oil and maple syrup, then process until the mixture holds together. Firmly press this mixture into the bottom and up the sides of a tart pan. Bake at 350°F for 10-15 minutes, or until golden brown. Let the crust cool completely on a wire rack.
- For the Cranberry Layer: In a saucepan, bring the cranberries, water, and maple syrup to a simmer over medium-low heat. Cook for 10-15 minutes until the cranberries are soft and have burst. Use a hand blender to puree the mixture until smooth, adding a small amount of water if it’s too thick. Stir in the agar agar and let it simmer for another 5 minutes. Pour this cranberry sauce into the cooled crust, filling it about halfway. Place the tart in the refrigerator to chill for 15 minutes.
- For the White Chocolate Layer: Gently melt the cacao butter and white chocolate chips together over low heat. In a blender, combine the cashews, maple syrup, coconut milk, and cashew pulp, blending until completely smooth. With the blender running, slowly pour in the melted chocolate mixture and blend until everything is well incorporated and creamy.
- To Assemble: Pour the white chocolate filling over the set cranberry layer. Transfer the tart to the refrigerator and chill for 2-3 hours, or until the top layer is completely firm. Before serving, garnish with additional cranberries and white chocolate chips.
Notes
- Any remaining tart should be stored in the refrigerator and is best enjoyed within 3 days.
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