This Easy Vegan Cranberry Tart is a bright, tangy, perfectly sweet, winter dessert that won’t ruin your fitness goals. It’s deep red-garnet color, silky smooth texture, tangy curd is refined sugar-free and balanced with hints of orange and vanilla inside a gluten-free oat/nut-based crust that can be served raw or baked.
Serve this tart as a beautiful finalé for a dinner party, a memorable weeknight treat or a holiday show-stopper. You can be sure that this gorgeous red tart will stand out amidst the oranges and beiges of a table full of pumpkin and apple pies.
Tools Needed To Make This Easy Vegan Cranberry Tart
The tools you need to make this easy dessert are:
- 14 x 9 inch rectangular tart pan or a 9-inch circular tart pan
- High-speed blender
- Large sauce pan
- Citrus juicer and zester
- Spatula
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Susan’s Time Saving Tip
To minimize kitchen time, make this tart ahead of time or in stages. Prepare the crust or the entire tart a day or two in advance. The finished tart (without garnish) keeps well covered in the fridge or freeze in an airtight container for up to 3 months. To serve allow to thaw at room temperature for 30 mins and garnish as desired.
What is a Curd?
Typically a fruit curd is a soft filling or spread made out of the juice of fruit with citrus fruit being most common, eggs and butter. Our cranberry version replaces animal products with coconut milk and a small amount of agar. The result is silky, rich, and decadent. The sweetness of this curd is nicely balanced with tart cranberries, zesty oranges, and a crisp oat and almond crust.
What Is Agar-Agar?
Agar-agar, is a plant-based gelatin derived from seaweed. The white and semi-translucent vegetable gelatin is sold in flake, powder, bar, and strand form. I find it in the baking isle of my local grocery store. This recipe calls for powdered agar. If you are using flakes you will need to double the amount listed. If you can’t find agar-agar in your local store you can buy it here from Amazon.
More Dessert Recipes To Try
If you enjoyed this Easy Vegan Cranberry Tart you’ll enjoy these other recipes:
–Velvety Vegan Salted Caramel Pudding
–Vegan Lemon Meringue Parfait Surprise
–Raspberry Swirl Cheesecake Bars
Sharing Is Caring!
If you made this Easy Vegan Cranberry Tart, please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this tart a star rating.
Thanks for the love, my friends!
In gratitude,
Susan
How To Make an Easy Vegan Cranberry Tart (Gluten-Free with No-Bake Option)
This Easy Vegan Cranberry Tart is a bright, tangy, perfectly sweet, winter dessert that won’t ruin your fitness goals. It’s deep red-garnet color, silky smooth texture, tangy curd is refined sugar-free and balanced with hints of orange and vanilla inside a gluten-free oat/nut-based crust that can be served raw or baked.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Servings 1x
- Category: Dessert, Pie, Tart
- Method: Bake, Blend
- Diet: Vegan
Ingredients
For the Tart Crust:
- 1 cup whole grain rolled oats, regular or gluten-free (if needed)
- 1 cup raw almonds
- 1/2 cup soft pitted Medjool dates (about 8 dates)
- 2 tbsp maple syrup of agave syrup
- 2 tbsp coconut oil, melted
- 1/8 tsp of salt
For the Cranberry Curd
- 4 cups fresh or frozen cranberries (organic if possible)
- 3/4 cup dried cranberries (organic if possible)
- 2 oranges, washed, zested and juiced (in that order)
- 3/4 cup maple syrup or agave
- 1 tsp vanilla extract
- 1 cup plant milk ( I prefer oat milk )
- 2 tbsp powdered agar
Garnish: Coconut whipped cream, fresh cranberries, basil or mint leaves
Instructions
For the Crust
- If choosing to have a raw unbaked crust skip step 1.
- Preheat oven to 350F ensuring oven rack is in the centre position.
- Lightly spray a 14 x 9 inch rectangular tart pan or a 9-inch circular tart pan with baking spray or brush lightly with vegetable oil.
- If choosing the no-bake option line the pan with a rectangular or circular piece of parchment paper (depending on which pan you are using). This step is important, or the crust will stick to the pan making removal difficult (for no bake).
- Place almonds and oats in a blender or food processor and blend (scraping as needed) until it turns into a course flour (2-3 mins).
- . Add dates, melted coconut oil and syrup and salt. Process until the mixture sticks together. If crust is too dry or falls apart, add another date and process again.
- Transfer mixture to your prepared pan. Press down firmly with your fingers or place a square piece of parchment paper over the crust. Using the bottom of a drinking glass or other flat surface press down firmly to create an even tart shell.
- For unbaked crust: Place in the fridge and refrigerate until curd is ready to pour.
- For baked crust: Place in preheated oven and bake for 8-10mins or until lightly golden brown. Remove from oven and allow to cool.
For the Cranberry Curd
- To a bowl combine dried cranberries and orange juice. Let sit for 15 mins or until they soften.
- Heat a large saucepan over medium heat. Add fresh cranberries, dried cranberries in orange juice, maple syrup or agave, vanilla extract and agar. Cook, stirring occasionally, until mixture is bubbling.
- Reduce heat to medium/low and simmer for 10-15 minutes until cranberries have softened and popped open. You should now have a thick cranberry sauce. Taste and add more sweetener if desired. Let cool for 15 minutes.
- Once cooled add cranberry mixture and plant milk to a high-speed blender. Blend on high, scraping down the sides as needed, until velvety smooth.
- Pour mixture into prepared crust. Smooth the top with a spoon or spatula.
- Refrigerate the tart, uncovered for 4 hours or overnight.
- Garnish with coconut cream, fresh cranberries, mint or basil (if desired)
Notes
Keep leftovers covered and refrigerated for 3-4 days.
Tart can be frozen for 2-3 months when kept in an airtight container. Thaw for 30 mins at room temperature before serving.
How much coconut oil in the crust?
Hi Nicole,
The recipe calls for 2 tbsp of melted coconut oil in the crust. I would love to see a photo of your tart when you make it. Please let me know if you have any more questions.
With gratitude,
Susan