Vegan Bites: Festive Cranberry Tart

 

This recipe has many working parts (homemade white chocolate, cranberry shrub jam, sugared rosemary and cranberries), but when it comes together, it's worth the little extras!

If tart and sweet is your jam, this dessert is the ticket!

Cranberry Tart

Graham Base

~22 graham crackers

~6T butter

~2T sugar

~1t salt, ginger, nutmeg

~1 cinnamon

Pulse until crumbly and pat into greased pie plate. (We halved the ingredients, so we only had enough for the bottom of the pie plate.) Bake 8 minutes at 350. Cool.

Cranberry Filling

~12oz cranberries

~1/2c sugar

~2t cornstarch

~1/2c water

Cook over medium heat and mash cranberries. Simmer 10 minutes. Remove from heat and cool. 

We added our cranberry 'jam' from Cranberry Shrub 

https://windyacresworkshop.blogspot.com/2020/08/vegan-bites-ginger-cranberry-shrub-sauce.html )

White Chocolate Ganache

~12oz/2c white chocolate*

~1/2c coconut cream

~4T butter

Warm cream and butter until melted. Pour over white chocolate and stir until creamy.

Assemble cranberry filing onto pie crust. Pour on white chocolate ganache. Refrigerate until set. Before serving garnish with sugared cranberries** and rosemary.

* White Chocolate (vegan)

~3/4c cacao butter

~3/4c icing sugar

~1/2c coconut milk powder

~2T coconut oil

Melt cacao butter and coconut oil in double boiler. Add remaining ingredients and whisk smooth. Pour into ice cube trays. Cool in fridge.

**Sugared Cranberries

~1:1 sugar: water

Make simple syrup by dissolving sugar in water over medium heat. Remove from heat. Add cranberries and rosemary sprigs. Stir well to coat. Drain and save syrup. Place cranberries/rosemary on baking sheet. (we need to bake at 200 to remove extra moisture.) When sticky but not wet, toss in sugar.