Description
A delicious vegan and gluten-free cranberry tart featuring a crisp hazelnut-date crust and a velvety coconut cream cranberry filling. This tart balances tart cranberries with sweetened coconut cream, making it a perfect festive dessert for holiday gatherings or any special occasion.
Ingredients
Scale
Crust Ingredients
- 2 ¼ cups raw hazelnuts
- 14 to 16 large pitted medjool dates (about 1 ¼ cups packed)
- ¼ teaspoon sea salt
Filling Ingredients
- 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
Garnish
- Non-dairy whipped cream
- Toasted hazelnuts
Instructions
- Prep/Planning: Two days prior to making the tart, place two 14-ounce cans of full-fat coconut milk in the refrigerator to chill. This allows the coconut cream to separate from the liquid, which is essential for the filling’s consistency.
- Make the crust: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10 to 12 minutes until fragrant. Transfer the nuts into a large bowl lined with a lint-free dish towel, gather the ends, and rub to remove most of the skins. Discard the skins and allow the nuts to cool.
- Prepare crust mixture: Transfer the cooled hazelnuts to a food processor. Add the pitted medjool dates and sea salt. Pulse until the mixture is uniform and crumbly but holds together when pressed. Press the crust mixture firmly into an 11-inch tart pan to create an even base. Refrigerate the crust while preparing the filling.
- Make the cranberry filling: Heat a large saucepan over medium heat. Add fresh or frozen cranberries, sugar, orange juice, and orange zest. Cook for 12 to 15 minutes (longer if using frozen cranberries), stirring occasionally, until the cranberries burst and the sauce thickens considerably. Stir in lemon zest and remove from heat. Allow the sauce to cool for 15 minutes.
- Blend the filling: Scoop 1 cup of the solid coconut cream portion into a blender. Add the cooled cranberry sauce and coconut flakes or coconut flour. Blend until the mixture is smooth and velvety, stopping to scrape down the sides as needed.
- Assemble the tart: Pour the blended cranberry-coconut filling into the prepared crust. Smooth the surface evenly using a spoon or silicone spatula.
- Chill and serve: Refrigerate the filled tart uncovered for a minimum of 4 hours, or overnight, until firm and set. Before serving, garnish with non-dairy whipped cream and toasted hazelnuts. Slice and enjoy.
Notes
- The solid coconut cream is separated naturally by chilling cans of full-fat coconut milk for two days; do not shake the cans before opening.
- If you prefer, you can use a pre-made vegan tart crust instead of the hazelnut-date crust.
- Frozen cranberries may require additional cooking time to burst completely and thicken the sauce.
- Reserve the liquid portion of coconut milk for use in smoothies or other recipes.
- For optimal texture, chill the tart for several hours or overnight to allow it to set properly before serving.
- Prep Time: 20 minutes (excluding coconut milk chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, American
Keywords: Vegan cranberry tart, gluten-free dessert, vegan holiday dessert, coconut cream tart, hazelnut-date crust
