Gluten-Free Cranberry Tart with Almond Crust (Vegan) recipes

For the holidays, this Gluten-Free Cranberry Curd Tart with Almond Crust is a simple tart recipe. A lovely thing to put on a treat table! Not made with dairy or eggs.

Ingredient

– 2 cups + 3 tablespoons (224g) almond flour – ▢1 teaspoon organic cane sugar – ▢¼ teaspoon salt – ▢⅓ cup coconut oil melted and cooled – ▢2 tablespoons water

Ingredient

– 1 cup (150g) raw cashew – ▢½ cup fresh orange juice (about 1 large orange) – ▢12 ounces fresh cranberrie – ▢¾ cup (135g ) organic cane sugar – ▢2 teaspoons pure vanilla extract – ▢¼ teaspoon salt – ▢¼ cup coconut oil melted and slightly cooled – ▢¼ cup coconut cream* – ▢3 tablespoons maple syrup – ▢2 tablespoons arrowroot starch or cornstarch

Direction

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1

Put peanuts in a blender with a lot of power and cover them with hot water. Leave it alone for at least 5 minutes or while you make the crust.

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2

Mix almond flour, cane sugar, a teaspoon of sugar, and salt in a medium bowl. Stir in coconut oil and water to make dough. Squeezing the dough should keep it together. 

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3

Place crust dough in pan. Spread dough evenly and halfway up pan sides. Bake crust for 7 minutes, then cool tart shell on wire rack.

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4

Make the cranberry filling while the crust bakes. Place orange juice, cranberries, and sugar in a small saucepan over medium heat. 

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5

Blend cashews after draining. Blend remaining filling ingredients. Blend the hot cranberry mixture. Blend smooth. 

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6

Put filling in parbaked tart crust. Smooth using rubber spatula. Bake 16-18 minutes. After cooling to room temperature, refrigerate the cranberry tart for 2-3 hours or overnight.

also see

also see

Glazed Maple Pecans recipes