Cranberry White Chocolate Citrus Tart
For the Crust: Preheat oven to 400°F.
- Cook45 min
- Total45 min
- Serves10
- LevelIntermediate
Ingredients
- 1¾ cups Crust:
- ¼ cup almond meal
- 1 tbsp. Brown Sugar
- 1½ cups coconut oil, liquid
- ¼ cup dash salt
- 2 cups Topping:
- ¼ cup fresh cranberries
- ½ cup sugar
- 1 tsp. Filling:
- 5.5 ounces (150 g) raw cashews, soaked at least 3 hours and drained
- orange juice
- orange zest
- non dairy white chocolate
Method
- For the Crust: Preheat oven to 400°F.
- In a small bowl, mix together the almond meal and brown sugar. Stir in the melted coconut oil and salt until completely mixed. Use lightly greased hands or the bottom of a drinking glass and press the mixture into an 8-inch tart pan.
- Bake the crust for 10 minutes in your preheated oven. Remove from the oven and let cool completely.
- For the Topping: Combine the cranberries and sugar in a small saucepan and cook over medium heat, stirring often, until sugar granules have dissolved completely. Increase temperature slightly to reduce until thickened, for about 5 minutes.
- For the Filling: In a food processor, blend the cashews with the sugar, orange juice, and zest until very, very smooth, for about 5 minutes. Over a double boiler, melt the white chocolate and then blend with the rest of the ingredients.
- Quickly spread the cashew filling into the cooled tart crust and top with the cranberry mixture. Gently run a knife through the top of the filling to swirl through. Chill in the refrigerator until firm. Store in airtight container in refrigerator for up to 2 days.
