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How To Make an Easy Vegan Cranberry Tart (Gluten-Free with No-Bake Option)

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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. 

Ingredients

Scale

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

  1. If choosing to have a raw unbaked crust skip step 1. 
  2. Preheat oven to 350F ensuring oven rack is in the centre position. 
  3. 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.
  4. 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).
  5.          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). 
  6.     .  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.
  7.         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.
  8. For unbaked crust: Place in the fridge and refrigerate until curd is ready to pour.
  9. 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

  1. To a bowl combine dried cranberries and orange juice. Let sit for 15 mins or until they soften.
  2. 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.
  3. 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.
  4. 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.
  5. Pour mixture into prepared crust. Smooth the top with a spoon or spatula. 
  6. Refrigerate the tart, uncovered for 4 hours or overnight.
  7. 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.

 

Find it online: https://susancooksvegan.com/how-to-make-an-easy-vegan-cranberry-tart/