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Cranberry Tart Recipe: Easy Holiday Dessert for Families

Cranberry White Chocolate Tart

A festive gluten-free tart featuring a toasted oat-almond crust, a bright cranberry jam layer, and a silky cashew-based white chocolate topping. A stunning holiday dessert!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 10 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 cups gluten-free oats
  • 0.5 cup raw almonds
  • 5 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 cups cranberries, fresh or frozen
  • 1 cup water
  • 0.25 cup maple syrup
  • 1 tsp agar agar (or gelatin, 1:1 substitute)
  • 0.67 cup coconut milk (or cashew milk)
  • 1 cup raw cashews, soaked
  • 0.75 cup cacao butter, melted and cooled (or vegan white chocolate)
  • 0.33 cup maple syrup
  • Pinch of salt
  • 4 tbsp vegan white chocolate, melted and cooled

Method
 

  1. Prepare the crust: Add oats and almonds to a food processor and pulse until combined. Add maple syrup and melted coconut oil, processing into a moist dough.
  2. Press the dough firmly into the tart pan, including up the sides. Bake at 350°F (175°C) for 10–15 minutes until golden. Cool on a rack.
  3. Make the cranberry layer: In a saucepan, simmer cranberries, water, and maple syrup for 10–15 minutes until berries break down.
  4. Puree with a hand mixer, adding water if needed to thin. Add agar agar (or gelatin) and simmer 5 more minutes. Cool slightly, spread into the crust halfway, and refrigerate 15 minutes.
  5. Prepare the white chocolate layer: Melt white chocolate and cacao butter over low heat. Set aside.
  6. In a blender, process soaked cashews, maple syrup, and coconut milk until smooth. Add melted chocolate mixture and blend again until creamy.
  7. Pour the white chocolate layer over the chilled cranberry layer. Refrigerate 2–3 hours to set.
  8. Garnish with sugared cranberries and white chocolate chips. Serve chilled.

Notes

Store leftovers in the refrigerator for up to 3 days. For best texture, soak cashews at least 4 hours or use the quick-soak method (15–20 minutes in hot water).