Vegan White Chocolate Cranberry Tart

  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Chill Time: 5-6 hours
  • Servings: 8-10

Ingredients

  •  
  • For the Crust:
  • 1 1/4 cup gluten-free oats
  • 3/4 cup raw pecans
  • 1/4 teaspoon fine sea salt
  • 1/4 cup golden raisins
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  •  
  • For the Cranberry Curd:
  • 2 1/2 cups cranberries (fresh or frozen)
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1 teaspoon orange zest
  •  
  • For the White Chocolate Ganache:
  • 10 oz non-dairy white chocolate chips
  • 1/2 cup Ripple Half & Half
  •  
  • For Garnish:
  • Candied cranberries
  • Mini meringues
  • Non-dairy white chocolate chips

Directions

  1. Coat a 9-inch tart pan with a removable bottom with coconut oil.
  2. In a food processor add oats, pecans, and salt. Pulse until coarsely ground. Add raisins, coconut oil, and maple syrup. Pulse until mixture looks like wet sand.
  3. Firmly press the mixture into the bottom and sides of the prepared tart pan.
  4. Place in the freezer to set for 15 minutes.
  5. While the crust is chilling, make the cranberry curd.
  6. In a 2-QT saucepan add cranberries, orange juice, honey, and orange zest. Place on a stove set to medium heat.
  7. Bring to a simmer and cook until cranberries pop and break down, 10-15 minutes.
  8. Remove from heat and use an immersion blender (or place in a blender) and process until mixture is smooth.
  9. Evenly spread cranberry curd in the base of the crust and place back into the freezer for 15 minutes.
  10. While the tart is chilling, make the ganache.
  11. In a medium mixing bowl add the white chocolate chips. Set aside.
  12. In a 2-QT saucepan placed over medium heat, bring Ripple Half & Half just to a boil.
  13. Remove from heat and pour over the white chocolate chips. Let stand for 1 minute then whisk until smooth.
  14. Remove tart from freezer and pour ganache over the top.
  15. Place tart in the refrigerator to set for a minimum of 5 hours, ideally overnight.
  16. When ready to serve, garnish with candied cranberries, meringues, and white chocolate chips.
  17. Slice and serve chilled.

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