I’ve always been a fan of desserts that are simple yet full of flavor, and that’s exactly what Easy Vegan Cranberry Tart is. This tart has a perfect balance of sweet and tart, with the fresh cranberries giving it just the right touch of tanginess. What I love most about this recipe is how quick it is to prepare—no complicated steps, just a delicious dessert that everyone will love. I first made this Easy Vegan Cranberry Tart for a holiday dinner, and it was such a hit that I make it all the time now!
The Joy of Making It
What makes the Easy Vegan Cranberry Tart so special is how versatile it is. I can easily adjust the sweetness to my liking, and it’s always satisfying knowing that I’m using wholesome ingredients. The crust is made with simple ingredients like oats, coconut oil, and a touch of maple syrup for sweetness, which keeps it light and crisp. Filling it with fresh cranberries and a dash of orange zest makes for a beautiful, vibrant filling that always gets compliments.
Healthier, but Just as Delicious
I enjoy making the Easy Vegan Cranberry Tart because it’s a healthier alternative to other tarts, but it doesn’t skimp on flavor. The vegan ingredients keep it light, and the tartness of the cranberries pairs perfectly with the creamy filling I use, which is made with coconut milk. It’s amazing how simple swaps can make such a difference in the flavor while keeping the dessert vegan-friendly and nutritious. Every bite is a burst of fresh flavors.
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Whether I’m serving it at a big family gathering or just treating myself to a sweet snack, the Easy Vegan Cranberry Tart always hits the spot. It’s one of those desserts that feels indulgent but doesn’t weigh you down. I’ve learned that simplicity is often the key to creating something amazing, and this tart is proof of that. It’s one of my go-to recipes when I want to make something that’s both easy and impressive.
Table of Contents
Chef’s Notes- Easy Vegan Cranberry Tart
- Remember to refrigerate the coconut milk cans at least 24 hours in advance. This step is crucial to separate the cream from the liquid. Only use the solid portion of coconut cream for the filling. If you forget this step, your filling won’t have the desired creamy consistency.
- For a crispy tart crust, bake it for 15 minutes. If you prefer a softer crust, simply chill it in the refrigerator after pressing it into the pan. Both options work, but the baking process adds a nice crunch and depth of flavor to the hazelnut base.
- When blending the cranberry sauce and coconut cream, make sure to blend it thoroughly until smooth. If the filling is too chunky, the texture of the tart might feel less silky and more grainy.
- If you’re using a natural sweetener like maple syrup or agave nectar instead of granulated sugar, keep in mind that the filling might be slightly thinner. You can add a little arrowroot powder or corn starch to thicken it up if needed.
- The tart requires at least 4 hours to set, but overnight is even better. The longer it chills, the firmer the filling will be, making it easier to slice and serve.
- Toast the hazelnuts before adding them to the garnish. This step intensifies their flavor and gives the tart an extra crunchy texture. A sprinkle of coconut flakes adds a festive touch and a light coconut flavor.
- If you don’t have hazelnuts, walnuts or pecans are good substitutes. You could also try a nut-free option by using oat flour for the crust, though it may slightly alter the texture.
- To make the tart even more indulgent, serve it with a scoop of vegan ice cream or a dollop of coconut whipped cream. It will elevate the tart and make it even more festive.
Easy Vegan Cranberry Tart
Dive into the vibrant flavors of our Easy Vegan Cranberry Tart! This stunning dessert marries sweet and tangy cranberries with a silky smooth filling, all nestled in a crunchy almond or hazelnut crust. Perfectly gluten-free and crafted with just seven simple ingredients, it’s an effortless standout for your holiday spread. Whether you’re embracing a vegan lifestyle or simply seeking a healthier treat, this tart promises to enchant with its brilliant color and luscious taste. Prepare it ahead of time and delight your guests with this no-fuss, show-stopping masterpiece inspired by top culinary creativity!
4
slices20
minutes15
minutes400
kcal4
minutes4
minutesKeep the screen of your device on
Ingredients
- Crust
3/4 cup raw hazelnuts
3/4 cup pitted medjool dates
1/8 teaspoon sea salt
1 cup almond flour
- Filling
2 cups fresh or frozen cranberries
2/3 cup granulated sugar
1 orange juiced and zested
1/2 teaspoon lemon zest
1/2 cup solid coconut cream (only the solid portion, NOT the liquid)
- Garnish (optional)
2 teaspoons coconut flakes or almond flour
2 tablespoons non-dairy whipped cream
2 tablespoons toasted hazelnuts
- Alternative Ingredients:
Almond flour: Substitute with oat flour for a nut-free option.
Hazelnuts: Replace with walnuts or pecans for a different nutty flavor.
Medjool dates: Use figs or maple syrup as binding agents.
Coconut cream: Swap with cashew cream or almond milk mixed with arrowroot powder for a lighter filling.
Granulated sugar: Replace with maple syrup or agave nectar for a natural sweetener.
Non-dairy whipped cream: Use coconut whipped cream as an alternative topping.
Directions
- Prep the Coconut Milk: Two days before baking, refrigerate two 14-ounce cans of full-fat coconut milk. This allows the coconut cream to solidify, separating from the liquid. Only use the solid portion for a rich and creamy filling, reserving the liquid for other recipes like soups or curries.
- Prepare the Crust: Preheat your oven to 350°F. In a food processor, combine raw hazelnuts and pitted dates with sea salt, pulsing until the mixture is crumbly. Press the mixture firmly into a 9-inch tart pan to form an even layer. For a softer crust, chill it in the refrigerator; for a crispier texture, bake for 15 minutes and let it cool before adding the filling.
- Make Cranberry Sauce: In a large saucepan over medium heat, combine cranberries, granulated sugar, fresh orange juice, and orange zest. Cook for 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a glossy consistency. Stir in the lemon zest and allow the mixture to cool slightly for about 15 minutes.
- Blend the Filling: Scoop 1/2 cup of solid coconut cream into a blender with the cooled cranberry sauce. Blend until the mixture is smooth and velvety, scraping down the sides as needed. Pour the filling into the prepared crust, smoothing the top with a silicone spatula.
- Chill the Tart: Refrigerate the tart for at least 4 hours, or overnight, until fully set and firm. Before serving, garnish with toasted hazelnuts and a sprinkle of coconut flakes if desired. Slice and enjoy with a dollop of vegan whipped cream for an extra touch of indulgence.
Equipment
- food processor
- blender
- silicone spatula set
- mixing bowls
- measuring cups and spoons
- baking sheet
- tart pan
Nutrition Facts
- Calories: 400kcal
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 300mg
- Carbohydrates: 50g
- Fiber: 6g
- Sugar: 30g
- Protein: 7g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Easy Vegan Cranberry Tart
Can I use frozen cranberries for this tart?
Yes! You can use frozen cranberries. Just make sure to thaw them first for the best texture and flavor.
How can I make the tart nut-free?
You can replace the almond flour with oat flour, and use sunflower seeds or another nut-free option in place of the hazelnuts in the crust.
What’s the best way to store this tart?
Store the tart in an airtight container in the refrigerator for up to 5 days. The tart will stay fresh and the flavors will deepen as it chills.
Can I make this tart ahead of time?
Absolutely! This tart is perfect for make-ahead preparations. It needs at least 4 hours to set, but preparing it a day before serving will give you the best results.
Can I use another type of non-dairy cream for the filling?
Yes, you can substitute coconut cream with cashew cream or even almond milk thickened with arrowroot powder for a lighter version. Just be sure to adjust the consistency as needed.
