This White Chocolate Cranberry Tart is the kind of dessert that feels like winter in every bite. It has a buttery, nutty crust made from oats and almonds, a tangy cranberry layer that shines like ruby jam, and a smooth white chocolate topping that melts on the tongue. Every layer balances perfectly between sweet and tart, creamy and crisp.
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I first made this tart for a holiday dinner, and it quickly became a yearly favorite. It looks stunning on the table, yet it's surprisingly easy to make. Let's get baking.
Why You'll Love This Recipe
- Naturally gluten-free and vegan-friendly
- Creamy, tangy, and beautifully layered
- Simple ingredients with elegant results
- Perfect make-ahead dessert for holidays or gatherings
- Lightly sweet with festive cranberry color
Ingredients
Crust
- 1 ½ cups gluten-free oats
- ½ cup raw almonds
- 5 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- ¼ cup maple syrup
- 1 teaspoon agar agar (or gelatin powder, 1:1 ratio)
White Chocolate Layer
- ⅔ cup coconut milk (or cashew milk)
- 1 cup raw cashews, soaked*
- ¾ cup cacao butter (or vegan white chocolate), melted and cooled
- ⅓ cup maple syrup
- Pinch of salt
- 4 tablespoons vegan white chocolate, melted and cooled
*To soak cashews, cover them in warm water for 3 to 4 hours, or use hot water for 20 minutes if you're short on time.
Ingredient Notes and Substitutions
- Coconut oil: You can use melted vegan butter for a richer flavor.
- Cranberries: Fresh give a brighter flavor, but frozen ones work perfectly. Add them straight to the pot without thawing.
- Cacao butter: Adds a creamy texture and subtle floral notes. If unavailable, substitute vegan white chocolate.
- Agar agar vs. gelatin: Agar makes the tart vegan, while gelatin gives a slightly softer set.
Instructions
- Make the crust:
Preheat oven to 350°F. In a food processor, pulse oats and almonds until fine. Add coconut oil and maple syrup. Blend until the mixture starts to clump together. - Form and bake:
Press the crust mixture into a tart pan, spreading evenly and pressing up the sides. Bake for 10 to 15 minutes, until golden. Let cool for about 10 minutes, then place on a rack to finish cooling. - Cook the cranberry layer:
In a small saucepan, combine cranberries, water, and maple syrup. Simmer over medium heat for 10 to 15 minutes, until the cranberries burst and soften. Blend until smooth. - Set the cranberry filling:
Stir in agar agar and simmer for 5 minutes to activate. Let the mixture cool slightly, then spread into the cooled crust (about halfway full). Refrigerate for 15 minutes to set. - Prepare the white chocolate layer:
Melt the white chocolate and cacao butter over low heat. In a high-speed blender, combine soaked cashews, maple syrup, and coconut milk. Blend until creamy. Add melted chocolate and blend again until smooth. - Assemble:
Pour the white chocolate mixture over the cranberry layer. Smooth the top and refrigerate for 2 to 3 hours, until firm. - Garnish and serve:
Top with sugar-coated cranberries, white chocolate shavings, or a light dusting of coconut flakes. Slice and serve chilled.
Pro Tips for Success
Top Tip
- Cool the crust completely before layering to prevent melting.
- Blend the cashews long enough for a silky filling.
- If the cranberry layer thickens too much, add a tablespoon of water at a time until spreadable.
- Chill overnight for the cleanest slices.
- Warm your knife slightly before cutting for smooth edges.
Storage and Reheating
Store covered in the refrigerator for up to 3 days. Serve chilled straight from the fridge. To freeze, wrap slices individually and keep in an airtight container for up to 2 months. Thaw overnight before serving.
Make Ahead and Freezing
- Make the crust and cranberry layer a day ahead, then finish with the white chocolate topping the next day.
- The assembled tart freezes well. Let it thaw slowly in the refrigerator before serving.
Tips and Variations
- Nut-free: Replace almonds with sunflower seeds and cashews with silken tofu.
- Quick version: Use a store-bought crust and pre-made cranberry sauce.
- Holiday twist: Add orange zest or a few drops of orange extract to the cranberry layer.
- Mini tarts: Press the crust into muffin tins for individual servings.
- Serving tip: Sprinkle crushed freeze-dried cranberries on top for extra color.
FAQs
Yes, you can blend the ingredients in a blender. Just pulse carefully to avoid turning them into paste.
The agar agar may not have simmered long enough. Let it bubble for a few minutes to activate properly.
Yes, but reduce the maple syrup slightly since most chips are already sweetened.
Yes. Soaking makes the filling smooth and creamy. Unsoaked cashews leave a grainy texture.
📖 Recipe
White Chocolate Cranberry Tart
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 9 slices 1x
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: Holiday, Vegan
- Diet: Vegan
Description
This White Chocolate Cranberry Tart is the kind of dessert that feels like winter in every bite. It has a buttery oat-almond crust, a tangy cranberry layer, and a smooth white chocolate topping. Naturally gluten-free, vegan-friendly, and beautifully layered - it's a showstopper for any holiday table.
Ingredients
- 1 ½ cups gluten-free oats
- ½ cup raw almonds
- 5 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- ¼ cup maple syrup
- 1 teaspoon agar agar (or gelatin powder, 1:1 ratio)
- ⅔ cup coconut milk (or cashew milk)
- 1 cup raw cashews, soaked
- ¾ cup cacao butter (or vegan white chocolate), melted and cooled
- ⅓ cup maple syrup
- Pinch of salt
- 4 tablespoons vegan white chocolate, melted and cooled
Instructions
- Preheat oven to 350°F. In a food processor, pulse oats and almonds until fine. Add coconut oil and maple syrup. Blend until mixture clumps.
- Press crust into a tart pan, spreading evenly and pressing up the sides. Bake for 10-15 minutes until golden. Cool for 10 minutes, then transfer to a rack.
- In a saucepan, combine cranberries, water, and maple syrup. Simmer 10-15 minutes until cranberries burst. Blend until smooth.
- Stir in agar agar and simmer for 5 minutes. Cool slightly and spread into crust halfway. Refrigerate 15 minutes to set.
- Melt white chocolate and cacao butter over low heat. In a blender, combine soaked cashews, maple syrup, and coconut milk until creamy. Add melted chocolate and blend smooth.
- Pour white chocolate layer over cranberry. Smooth top and refrigerate 2-3 hours until firm.
- Top with sugar-coated cranberries, white chocolate shavings, or coconut flakes. Serve chilled.
Notes
Cool crust fully before layering. Blend cashews until silky smooth. If cranberry layer thickens, stir in water gradually. Chill overnight for best texture. Slice with a warm knife for clean edges. Store covered in fridge for up to 3 days or freeze individually wrapped slices for 2 months. Make the base ahead, add topping the next day. Great for holidays - add orange zest for extra flavor or make mini tarts in muffin tins.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 15mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Serving Suggestions
Serve this tart chilled with coconut whipped cream or a drizzle of melted white chocolate. It's perfect for a holiday dinner or an elegant afternoon dessert with tea. The colors make it especially lovely for Thanksgiving or Christmas.
You may also like my Creamy Chocolate Ganache Tart, another smooth, dairy-free dessert that pairs beautifully with fruit. For ingredient guidance, read this agar agar guide from The Kitchn.
Nutrition and Notes
Yield: 8 to 10 slices
Skill Level: Intermediate
Total Time: 4 hours (mostly chilling time)
Calories: Approximately 320 per slice
I've tested this tart several times to get the texture just right, and every version brings that same cozy satisfaction. The combination of tart cranberry and creamy white chocolate never fails to impress.
Related Recipes
- Try my Lemon Coconut Cheesecake Bars for another creamy, dairy-free treat.
- Love fruity desserts? Don't miss my Raspberry Almond Tart.
- For a comforting main course, pair this with Creamy Mushroom Risotto.
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