Vegan Cranberry Tart (Gluten-Free)
User Reviews
4.8
Vegan Cranberry Tart (Gluten-Free)
Description
This tart recipe balances fresh or frozen cranberries cooked with sugar, orange juice and zest, and lemon zest to create a bright, fruity filling. The richness comes from solid coconut cream separated from full-fat coconut milk chilled in advance to ensure proper consistency for the filling. The tart base can be a standard vegan crust or a date-hazelnut crust made by roasting hazelnuts, removing skins, and processing them with dates and salt until crumbly.
The cranberry filling cooks down until thick, then is poured into the prepared crust and chilled for several hours to set. The combination yields a glaze-like tartness with a firm, nutty crust. Optional garnishes like toasted coconut flakes, non-dairy whipped cream, or toasted hazelnuts complement the tart’s textures and flavors.
The dessert works well chilled and can be frozen for longer storage. Thawing before serving helps restore its ideal texture. The preparation requires advance chilling of coconut milk, so planning is recommended.
This gluten-free, vegan tart provides a seasonal fruit dessert with bright citrus notes balanced by creamy coconut and a crisp crust.
Ingredients
- 1 tart crust Or see below for date-hazelnut crust option, vegan, baked
- 5 cups Cranberry fresh or frozen
- 1 ⅓ cups sugar
- 1 orange zested and juiced
- 1 teaspoon lemon zest
- 1 cup coconut cream see Prep/Planning in Step 1, solid portion only, not liquid
Optional garnish:
- 1 tablespoon coconut flakes or coconut flour
- Whipped Cream non-dairy
- hazelnut toasted
Hazelnut-Date Crust (optional):
- 2 ¼ cups hazelnuts raw
- 14 to 16 large dates pitted, medjool, about 1 ¼ cups packed
- ¼ teaspoon salt 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.
Notes
- Chill two cans of full-fat coconut milk for at least two days prior to separate the cream from liquid effectively.
- Reserve the liquid coconut milk for other uses such as soups or sauces.
- The tart requires 4 to 6 hours to chill fully before serving for best texture.
- Leftover tart freezes well; remove from freezer 20–30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Fiber | 9g | 36% |
| Sugar | 58g | 116% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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