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