Looking for the perfect dessert to bring to your next holiday gathering? Rhonna’s favorite Vegan Cranberry Tart is here to save the day! With just 7 simple ingredients, this gluten-free, crowd-pleasing treat is as easy to make as it is delicious.
This 7-ingredient, no-bake, bright and festive cranberry tart is the perfect show-stopper dessert for your holiday table. Vegan and gluten-free.
Yield: one 11-inch tart
Servings: 10 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill time: 4 hours
Total Time: 4 hours 45 minutes
Equipment
- tart pan – 11-inch
- high-speed blender
Ingredients
- 1 Vegan Tart Crust, baked – Or see below for date-hazelnut crust option
- 5 cups fresh or frozen cranberries
- 1 ⅓ cups sugar
- 1 orange, zested and juiced
- 1 teaspoon lemon zest
- 1 cup solid coconut cream (only the solid portion, NOT the liquid) – see Prep/Planning in Step 1
Optional garnish:
- 1 tablespoon coconut flakes or coconut flour
- non-dairy whipped cream
- toasted hazelnuts
Hazelnut-Date Crust (optional):
- 2 ¼ cups raw hazelnuts
- 14 to 16 large pitted medjool dates (about 1 ¼ cups packed)
- ¼ teaspoon sea salt
Instructions
Prep/planning:
- Two days prior, place two (14 oz) cans of full-fat coconut milk in the back of the refrigerator. This causes the coconut cream to separate from the liquid in the cans and is crucial for the proper consistency of the filling.
Make the crust:
- Either make the Vegan Tart Crust linked above or this hazelnut-date crust:
- For the hazelnut-date crust, preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake 10 to 12 minutes. Line a large bowl with a lint-free dish towel. Transfer the nuts to the bowl, gather the ends of the towel so the nuts are contained, and rub together to remove most of the skins. Discard skins and allow nuts to cool.
- Transfer the hazelnuts to a food processor. Add the pitted dates and salt and process just until uniform and crumbly. Press into an 11-inch tart pan and refrigerate until the filling is ready.
Make the filling:
- Heat a large sauce pan over medium heat. Cook the cranberries, sugar, orange juice, and orange zest until the cranberries burst and the sauce thickens, 12 to 15 minutes (will take a few minutes longer for frozen cranberries). The cranberry sauce should be very thick (refer to photos above). Stir in the lemon zest. Let cool for 15 minutes.
- Scoop 1 cup solid coconut cream into a blender (reserve the liquid portion of the coconut milk for use in another recipe), and add the cranberry sauce to the blender. Blend until velvety smooth, stopping to scrape down the sides of the blender as needed. Pour into the prepared crust, and smooth the top with a spoon or silicone spatula.
- Refrigerate the tart, uncovered, until chilled and set, 4 hours to overnight. Garnish as desired, slice, and serve with vegan whipped cream.
NOTE: It is important to chill two (14 oz.) cans of full-fat coconut milk in the refrigerator for at least two days to ensure separation of fat and liquid. Brands vary, and sometimes you get lucky and can get 1 full cup of coconut cream from one can, but it’s better to have a second can chilled, just in case. (Reserve the liquid coconut milk for use in a soup or sauce.)
The tart needs at least 4 to 6 hours to completely chill before serving.
Leftovers freeze well. Store in an airtight container and remove from the freezer 20-30 minutes before serving.
Recipe from My Quiet Kitchen.
