Tart and sweet flavors collide beautifully in this vibrant vegan cranberry tart. Every bite is fruity and creamy, with a little spiced cookie crunch from the crust. Inside the tart, there’s a white chocolate base layer and a cranberry curd layer. It all works together so harmoniously! Perfect for capping a plant-based holiday feast.
The Biscoff crust, whirled together in the food processor, adds a sturdy base with that classic, molasses cookie-like flavor. I trialed a baked version of the crust but honestly liked the no-bake version better!
The inspiration for this recipe started with a cranberry cookie butter cheesecake that I saw in the New York Times. I was immediately hooked on the idea of Biscoff (toasty, slightly gingerbread-y) with tangy cranberries! I knew I wanted a tart that let the cranberry shine, and definitely had to include vegan white chocolate. Fans of this combo will no doubt love my vegan orange cranberry biscotti.
The white chocolate layer is a simple, melted combination of white chocolate chips and coconut milk-based yogurt. Check the recipe notes for my recommended yogurt brands—this detail makes a big difference. I tested versions with soy milk and full fat canned coconut milk instead, but they just weren’t the same.
The cranberry curd is made with frozen cranberries. You absolutely do not need eggs to make silky fruit curd. Coconut milk-based yogurt swaps in for the liquid volume of eggs and cornstarch brings the binding power. A final touch of vegan butter makes the texture absolutely luxurious, and it also contributes to the curd’s ability to set in the fridge.
This vegan cranberry tart looks so impressive, but the steps are surprisingly simple. I hope you love it as much as I do. It’s definitely a more indulgent outing from me, but sometimes we need to celebrate a bit! 😉
No-Bake Vegan Cranberry Tart with White Chocolate and Biscoff Cookie Crust
Fruity, creamy, tart, and sweet. This vegan cranberry tart only has 10 ingredients and looks SO impressive.
Ingredients
Biscoff Cookie Crust
- 250 grams Biscoff cookies (1 sleeve)
- 5 tablespoons (70 grams) vegan butter, melted
White Chocolate Layer
- ½ cup (120 mL) vegan coconut milk-based yogurt (see notes)
- 1 cup (170 grams) vegan white chocolate chips
Cranberry Curd Layer
- ¾ lb (340 grams) frozen cranberries
- ¾ cup (180 mL) orange juice
- ¾ cup (148 grams) cane sugar
- ¼ teaspoon salt
- ⅓ cup (80 mL) vegan coconut milk-based yogurt (see notes)
- 3 tablespoons (21 grams) cornstarch
- 2 tablespoons (28 grams) vegan butter, at room temperature
- ½ teaspoon vanilla extract
Notes
- A springform pan will work if you don’t have a tart pan.
- The coconut milk yogurt is a key component in the white chocolate layer and it is used in the cranberry curd as well. I recommend using a coconut milk-based yogurt with minimal ingredients—ideally just coconut milk, probiotics, and tapioca starch/agar/chicory root fiber. Brands I recommend: Yoggu and Simpla (Canadian) or Culina and Coyo (US). Plain or vanilla-flavored are both great!
- I have tested this recipe with canned coconut milk, soy milk, and other vegan yogurts (with starches, pea protein etc) in place of the coconut milk yogurt and the results were not as good. These trials had everything from weird taste to setting issues.
- For vegan white chocolate chips, my preferred brand is Enjoy Life.
- I did try to purée the cranberry curd with the food processor to cut down on gadgets used, but it was not smooth enough in my opinion. You will need the food processor and blender here.
- I have a vented, high speed blender that can handle hot liquids. If your blender is NOT vented, wait for the cooked cranberry mixture to cool down before blending.
- I garnished mine with a little squiggle of melted white chocolate and sugared cranberries. This is optional!
Instructions
Make the crust
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Place all of the Biscoff cookies in the food processor and pulse until you have fine crumbs, about 15 times. Pour the crumbs into a bowl. Add the melted vegan butter and stir with a spatula until evenly combined and mixture holds together when pinched.
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Dump the crust mixture into a 9-inch tart pan with removable bottom. Use the flat bottom of a dry measuring cup to press the crust into the the tart pan and up the sides. Do not press too hard! You just want to firm it in enough to hold. Place the crust in the fridge to set up while you make the other components.
Make the white chocolate layer
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Set up a double boiler with a small saucepan filled with about 2-3 inches of water. Set a medium mixing bowl on top (glass or metal; NOT plastic). Place the coconut milk yogurt and white chocolate chips in the bowl and turn the heat to medium. Once the white chocolate starts melting, stir with a rubber spatula. Once it’s all melted and combined, carefully remove the bowl from the saucepan.
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Retrieve the crust from the fridge. Pour the melted white chocolate mixture on top of the crust. It should spread out evenly on its own. Pop the tart back into the fridge so that the white chocolate layer can completely firm up.
Make the cranberry curd layer
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In a medium saucepan, combine the cranberries, orange juice, sugar, and salt. Put the heat on medium and bring to a light boil. Once the cranberries are soft enough to be completely smashed by a spatula with ease, you’re good. This should take about 5-8 minutes. Transfer the cranberry mixture to a blender and blend on high until completely smooth, about 1 minute.
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In a small bowl, whisk together the coconut milk yogurt and cornstarch until completely smooth. Place by the stove.
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Pour the puréed cranberry mixture back into the saucepan and place it on the stove over medium heat. Once it starts bubbling, add the coconut milk yogurt and cornstarch mixture. Stir the mixture with a spatula often until it has thickened considerably. It’s ready when you can fully see the bottom of the pot for a second or two when swiping your spatula through.
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Turn off the heat and whisk in the vegan butter and vanilla extract. Once the butter is incorporated, transfer the cranberry curd to a shallow bowl and let it cool.
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Once cool, give the curd a good whisk to break up any solid bits and make it as smooth as possible. Retrieve the tart from the fridge. Spoon the cranberry curd on top of the white chocolate layer and then spread it out evenly.
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Pop the cranberry tart back into the fridge and let it set up for at least 3 hours, or up to overnight before slicing and serving.
thefirstmess.com (Article Sourced Website)
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