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