Recipe

White Chocolate Cranberry Tart

Decadent white chocolate, and tangy cranberry all wrapped up in a beauty tart. Our tart crust will have you running for seconds.

Serves 8 slices
  • Prep time: 25 minutes
  • Cook/Bake time: 15-20 minutes
  • Total time: 45 minutes
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Decadent white chocolate, and tangy cranberry all wrapped up in a beauty tart. Our tart crust will have you running for seconds.

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What You'll Need

For the Crust

  • ¾ cups almonds  
  • ¼ cup pumpkin seeds
  • 2 ½ tbsp maple syrup
  • 1 tbsp coconut oil
  • ⅛ tsp pink salt

For the Cranberry Filling

  • ½ bag/170g fresh cranberries 
  • ½ tbsp coconut oil
  • 1 ½ tbsp maple syrup
  • Juice of ½ lemon

For the Cheesecake Filling

  • 2 packages Culcherd Original Cheese
  • ½ cup vegan white chocolate chips
  • 2-3 tbsp maple syrup

How To

For the Dough

  • In a food processor, process the almonds, pumpkin seeds and salt until the mixture resembles fine crumbs.
  • Add coconut oil and maple and pulse until combined.
  • Transfer the dough to a parchment lined 6” tart/cake pan. 
  • Press evenly into pan and set aside.

For the Cranberry Filling

  • In a small saucepan, add all of the ingredients and simmer until reduced and thickened.
  • Taste for seasoning, and adjust as needed.
  • Spread onto crust and put in the freezer to set. Apx. 1-2 hours, until firm.

For the Cheesecake Filling

  • While the cranberry filling is setting, melt white chocolate over a double broiler. 
  • Add all of the filling ingredients in a high speed blender, and blend until smooth and creamy.

 

For Assembly

  • Pour cheesecake filling over the cranberry and return to the freezer to set overnight. 
  • Once set, garnish with white chocolate chips, white chocolate, sugared cranberries and fresh rosemary.