Name: Vegan Cranberry Tart (Gluten-Free) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Vegan
Ingredients: 2 ¼ cups raw hazelnuts; 14 to 16 large pitted medjool dates (about 1 ¼ cups packed); ¼ teaspoon sea salt; 5 cups fresh or frozen cranberries; 1 ⅓ cups sugar; 1 orange, zested and juiced; 1 teaspoon lemon zest; 1 cup solid coconut cream (only the solid portion, NOT the liquid); 1 tablespoon coconut flakes or coconut flour; Non-dairy whipped cream; Toasted hazelnuts

Ingredients

1 Vegan Tart Crust, baked (or see below for hazelnut-date crust option)

5 cups fresh or frozen cranberries

1 ⅓ cups sugar

1 orange, zested and juiced

1 teaspoon lemon zest

1 cup solid coconut cream (only the solid portion, not the liquid)

1 tablespoon coconut flakes or coconut flour

Non-dairy whipped cream, for serving

Toasted hazelnuts, for garnish

For the hazelnut-date crust:

2 ¼ cups raw hazelnuts

14 to 16 large pitted medjool dates (about 1 ¼ cups packed)

¼ teaspoon sea salt

Instructions

Step 1: Two days before making the tart, place two 14-ounce cans of full-fat coconut milk in the back of the refrigerator. This chills the milk, allowing the cream to separate from the liquid for the filling.

Step 2: To make the hazelnut-date crust (if not using the premade tart crust), preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10 to 12 minutes.

Step 3: Transfer toasted hazelnuts to a large bowl lined with a lint-free dish towel. Gather the ends and rub the nuts together to remove most of the skins. Discard skins and let nuts cool.

Step 4: Place cooled hazelnuts, pitted dates, and sea salt in a food processor. Pulse until the mixture is uniform and crumbly. Press this mixture evenly into an 11-inch tart pan and refrigerate while preparing the filling.

Step 5: In a large saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Cook until cranberries burst and the sauce thickens, about 12 to 15 minutes (longer if using frozen cranberries). Stir in lemon zest and let cool for 15 minutes.

Step 6: Scoop 1 cup of the solid coconut cream into a blender. Add the cooled cranberry sauce and blend until smooth and velvety, stopping to scrape down the sides as needed.

Step 7: Pour the cranberry filling into the prepared crust and smooth the top with a spoon or spatula.

Step 8: Refrigerate the tart uncovered for at least 4 hours or overnight until it is chilled and set.

Step 9: Just before serving, garnish with toasted hazelnuts and a dollop of non-dairy whipped cream.

Tips & Variations

For best coconut cream, chill the coconut milk cans for at least 48 hours to ensure the cream solidifies at the top.

Use fresh cranberries in season for a brighter flavor, or frozen cranberries if fresh are not available; cooking time may be slightly longer.

Swap coconut flakes for coconut flour in the filling for a slightly different texture and flavor.

Try adding a teaspoon of cinnamon or ginger to the cranberry sauce for a warm, spiced note.

If you prefer a nut-free crust, use a gluten-free flour crust and omit hazelnuts.

FAQs

Can I use regular cream instead of coconut cream?

This recipe relies on coconut cream to keep it vegan and to provide a creamy, dairy-free texture. Using regular cream would change the flavor and make it non-vegan.

How do I remove hazelnut skins easily?

After toasting the hazelnuts, place them in a clean kitchen towel and rub vigorously. The skins loosen and fall off, making it easier to discard them for a smoother crust texture.