Winter White Chocolate Cranberry Tart Recipe

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Winter White Chocolate Cranberry Tart Recipe:- My my, this festive white chocolate cranberry tart is going to make you feel like you’ve arrived in heaven since it is so amazingly smooth and creamy. This luscious filling is so good that it does not require any baking on your part. A dessert that is ideal for bringing to every holiday celebration you attend.

 

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Winter White Chocolate Cranberry Tart Recipe

In my experience, this is one of the first Christmas tarts that I have made, and I have to say that the combination of cranberries and white chocolate is absolutely ideal for this time of year. An ideal pairing for each other! This cranberry jam is so very fresh and fruity, and it has a hint of sourness to it. The opulent raw white chocolate filling lends itself exceptionally nicely to this recipe.

 

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Ingredients

  • 1 1/2 cups gluten-free oats
  • 1/2 cup raw almonds
  • 5 tbsp coconut oil (melted)**
  • 2 tbsp maple syrup

 

cranberry layer

  • 2 cups cranberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar agar (substitute with gelatin powder 1:1 ratio)

 

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See Also: Baked Cinnamon Sugar Donut Holes Recipe

 

white chocolate layer

  • ⅔ cup coconut milk (sub with cashew milk)
  • 1 cup raw cashews (soaked*)
  • ¾ cup cacao butter (sub with vegan white chocolate), melted and cooled
  • 1/3 cup maple syrup
  • Pinch of salt
  • 4 tbsp vegan white chocolate, melted and cooled

 

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Instructions

Put the oats and almonds into a food processor so that you can make the crust. Add the maple syrup and coconut oil, then pulse until everything is mixed. Create a mixture that is wet through processing. In addition to pressing the dough firmly into the tart, press it up on the sides as well. Bake at 350 degrees Fahrenheit for approximately ten to fifteen minutes, or until the crust has a golden brown appearance. After allowing it to sit for around five to ten minutes, move it to a cooling rack.

In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes.

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While this is going on, you should get the white chocolate layer ready. When the white chocolate and cacao butter have melted, remove them from the heat and set them aside in a small saucepan.

It is recommended to combine cashews, maple syrup, and coconut milk in a high-speed blender or food processor. Repeat until the mixture is absolutely smooth. Cacao butter and melted chocolate should be added and processed until they are mixed. Allow the white chocolate mixture to set in the refrigerator for approximately two to three hours after pouring it into the tart. Serve immediately after garnishing with sugar-coated cranberries and white chocolate chips from the confectionery store.

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Store leftovers in the refrigerator for up to 3 days.

 

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Notes

The cashews should be soaked in water for at least three to four hours, preferably overnight.*To avoid the flavor of coconut, use refined coconut oil rather than unrefined coconut oil.

This is where I have left the secret for you.

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The water and maple syrup should be added to a skillet of medium size. To begin, bring it up to a temperature that is somewhere between medium and high. After a few of minutes of simmering, add the cranberries to the mixture. Keep the heat low and continue to simmer for another five to ten minutes until almost no liquid is left. It is going to have a highly sticky appearance, much like caramel sugar do.

After transferring them to a cooling rack, allow them to settle for approximately one to two minutes. Place them in a dish or on a plate that is filled with either granulated sugars or monk fruit sweetener, and then proceed to the next step. After giving them a thorough coating, place them back on a cooling rack. Allow them to dry out until the maple has taken on a solid state and the sugar has adhered to the cranberries.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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