There’s something magical about the creamy sweetness of White Chocolate Cranberry Tart paired with the tart pop of cranberries. This White Chocolate Cranberry Tart feels like Christmas on a plate—bright, sweet, and festive. It’s rich but light, easy to make ahead, and looks beautiful on a holiday table. Plus, this White Chocolate Cranberry Tart is both dairy-free and gluten-free, so everyone can enjoy it guilt-free.
Table of Contents
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil, melted (use refined to avoid coconut flavor)
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (or substitute gelatin powder 1:1)
White Chocolate Layer
- ⅔ cup coconut milk (or cashew milk)
- 1 cup raw cashews (soaked overnight or 3–4 hours)
- ¾ cup cacao butter or vegan white chocolate, melted and cooled
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
Sugared Cranberries (Garnish)
- 1 cup cranberries
- 1/4 cup maple syrup
- 1/4 cup water
- 1/4 cup monk fruit sweetener or granulated cane sugar
Instructions
Make the Crust
Add oats and almonds to a food processor and pulse until fine. Next, pour in melted coconut oil and maple syrup. Process until the mixture feels moist and sticky. Then press it firmly into a tart pan, working up the sides. Bake at 350°F for 10–15 minutes until golden. Let it cool on a rack for about 10 minutes.
Prepare Cranberry Layer
In a small saucepan, combine cranberries, water, and maple syrup. Simmer on low-medium heat for 10–15 minutes until the berries burst and the mixture thickens. Blend into a smooth puree, adding a splash of water if needed. Stir in agar agar (or gelatin) and simmer 5 more minutes. Let it cool, then spread it halfway up the crust. Chill for 15 minutes to set.
Prepare White Chocolate Layer
Melt white chocolate and cacao butter over low heat. Let it cool slightly. In a food processor, blend soaked cashews, maple syrup, and coconut milk until smooth and creamy. Pour in the melted chocolate mix and blend again until silky. Spread evenly over the cranberry layer. Refrigerate 2–3 hours until firm.
Assemble the Tart
Once the top layer sets, top with sugared cranberries or white chocolate shavings. The color contrast is gorgeous, and it brings that Christmas sparkle to the dessert table.
Make Sugared Cranberries
Heat water and maple syrup in a small pan until bubbling. Add cranberries and simmer 5–10 minutes until sticky but not split. Transfer to a rack to cool for 1–2 minutes, then roll in monk fruit sweetener or sugar. Let dry for a frosty finish.
Tips for Success
- Always soak cashews long enough for a velvety texture.
- Refined coconut oil keeps the crust flavor-neutral.
- Let each layer cool fully before adding the next one.
- Store covered in the fridge for up to 3 days.
Serving & Storage Notes
Garnish the tart just before serving for the freshest look. Sugared cranberries and a sprinkle of shaved white chocolate make it festive. Keep the tart chilled until ready to serve, then slice with a warm knife for clean edges. Store leftovers covered in the refrigerator for up to 3 days.
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White Chocolate Cranberry Tart | Easy, Festive & Delicious
- Total Time: 3 hours 15 minutes (includes chilling)
- Yield: 1 tart (8 servings) 1x
Description
This White Chocolate Cranberry Tart combines creamy dairy-free white chocolate with tangy cranberries on a golden oat-almond crust. Perfect for Christmas or any festive gathering, it’s gluten-free, refined sugar-free, and easy to prep ahead.
Ingredients
Crust:
1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil, melted (use refined to avoid coconut flavor)
2 tbsp maple syrup
Cranberry Layer:
2 cups cranberries (fresh or frozen)
1 cup water
1/4 cup maple syrup
1 tsp agar agar (or substitute gelatin 1:1)
White Chocolate Layer:
⅔ cup coconut milk (or cashew milk)
1 cup raw cashews (soaked overnight or 3–4 hours)
¾ cup cacao butter (or vegan white chocolate), melted and cooled
1/3 cup maple syrup
Pinch of salt
4 tbsp vegan white chocolate, melted and cooled
Sugared Cranberries (Garnish):
1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or sugar)
Instructions
1. Make the Crust:
2. Add oats and almonds to a food processor and pulse until fine.
3. Add maple syrup and melted coconut oil. Process until moist and sticky.
4. Press mixture into tart pan and bake at 350°F for 10–15 minutes until golden.
5. Cool for 10 minutes on a rack.
6.
7. Prepare Cranberry Layer:
8. In a saucepan, simmer cranberries, water, and maple syrup for 10–15 minutes until softened.
9. Blend into a puree. Add agar agar (or gelatin) and simmer 5 minutes.
10. Cool, spread over crust halfway, and refrigerate for 15 minutes.
11.
12. Prepare White Chocolate Layer:
13. Melt white chocolate and cacao butter. Let cool slightly.
14. Blend soaked cashews, maple syrup, and coconut milk until creamy.
15. Add melted chocolate mix and blend again.
16. Pour over cranberry layer and refrigerate for 2–3 hours until firm.
17.
18. Make Sugared Cranberries:
19. Simmer cranberries in syrup for 5–10 minutes until sticky.
20. Cool 1–2 minutes, roll in monk fruit sweetener or sugar, and let dry.
21.
22. Assemble:
23. Top tart with sugared cranberries or shaved white chocolate.
24. Refrigerate until ready to serve.
Notes
Soak cashews ahead for creamy texture.
Use refined coconut oil to avoid coconut flavor.
Let each layer chill before adding the next.
Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: No-Bake with baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 18g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
More Such Recipes
If you love this tart, try the Summer berry and peach cheesecake – a fruity, festive no-bake dessert for warmer months.
For chocolate lovers, my Peppermint bark brownies – the ultimate winter chocolate indulgence are a hit at every gathering.
And don’t miss the Banana pudding cheesecake bars – creamy layers and holiday-ready flavors for an easy party favorite.
FAQs
Can I use regular chocolate chips instead of melting wafers?
Yes, but add 1 tsp coconut oil per 6 oz chocolate for smoother melting.
How do I keep the coating from cracking?
Make sure the cranberry or tart layers are slightly chilled, not frozen, before you pour the next one.
Can I make this tart ahead for gifting?
Yes. Keep it refrigerated until gifting, then package slices in mini cupcake liners or festive boxes.
Final Thoughts
This White Chocolate Cranberry Tart brings together creamy, tangy, and sweet notes in every bite. It’s one of those desserts that looks fancy but feels like love baked in a pan. Perfect for gatherings, small or grand. Try it this season, then share your twist—I’d love to hear how it turns out. Find more festive dessert inspiration on Pinterest and Facebook.