This Gluten-Free Cranberry Curd Tart with Almond Crust is an easy tart recipe for the holiday season. A beautiful addition to any dessert table! Dairy-free and egg-free.
If you are looking for a stunning dessert for your holiday table, this vegan cranberry tart is it. Inspired by both America's Test Kitchen and the New York Times's cranberry curd tart, this allergy-friendly version is quite simple.
Tart cranberries are sweetened with orange juice and organic cane sugar and then whipped into a smooth, creamy, egg-free cranberry curd filling. Baked in an almond flour crust, this easy recipe will impress not just your gluten-free guests, but everyone!
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Why you'll love this recipe
- Simple ingredients
- Easy almond flour crust
- Perfect for the holiday season
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Great for giving that buttery flavor without butter, plus a more tender crust. (Perfect in these gluten-free scones!) Almond flour is a great gluten-free pantry staple.
Coconut oil - To avoid a hint of coconut taste, use refined coconut oil. Vegan butter can be substituted.
Cranberries - Fresh cranberries are recommended for the cranberry puree. You can find them in the produce section of your grocery store. (They are so good in these gingerbread scones!) Frozen cranberries can be substituted.
Orange - The fresh juice of an orange flavors the cranberry curd filling. Store-bought unsweetened orange juice can be substituted.
Organic cane sugar - To keep this tart vegan, choose organic cane sugar. This sweetener balances nicely with the tart flavor of the cranberries.
Arrowroot starch - This helps thicken the tart filling. Cornstarch is a great substitute.
Coconut cream - You can use store-bought prepared coconut cream or full-fat coconut milk that has been refrigerated overnight. The coconut cream takes the place of eggs in traditional cranberry curd like in these lemon curd bars.
Cashews - Raw cashews are best. When soaked and blended with the other cranberry curd ingredients, the cashews help create a thick custard-like filling.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray.
Step 1: Place cashews in a high-powered blender and cover with hot water. Set aside while you prepare the crust or for at least 5 minutes.
Step 2: Combine almond flour, cane sugar, a teaspoon of sugar, and salt in a medium mixing bowl. Add coconut oil and water and stir until a dough forms. The dough should stay together when squeezed with your hands.
Step 3: Transfer the crust dough to the prepared pan. Press dough into an even layer and halfway up the sides of the pan. Bake crust for 7 minutes and then allow the tart shell to cool on a wire rack.
Step 4: As the crust bakes, start the cranberry filling. Add orange juice, cranberries, and sugar to a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until cranberries are soft. Remove from heat.
Step 5: Drain cashews and place them back into the blender. Place the remaining filling ingredients in the blender. Pour the hot cranberry mixture into the blender. Blend until smooth.
Step 6: Pour filling into parbaked tart crust. Smooth with a rubber spatula. Bake for 16-18 minutes. Once the tart has cooled to room temperature, chill the cranberry tart in the refrigerator for 2-3 hours or overnight.
Recipe tips
- A non-stick tart pan with a removable bottom makes this gluten-free almond flour crust a breeze.
- If you don't have a high-speed blender, a food processor also works well.
- You'll know the cranberries have softened when they can be squished with the back of a spoon.
- This is an easy press-in crust. I spend a few minutes making the sides of the tart crust an even thickness before working on the bottom.
How to store
The crust can be parbaked a day ahead of time. The entire tart can be made a day ahead of time too. To store in the refrigerator, wrap with plastic wrap or foil and keep for 4-5 days.
To freeze, wrap the tart in plastic wrap and again in aluminum foil or place slices in a freezer-safe airtight container. Keep in the freezer for up to two months. Transfer the cranberry curd tart with almond crust to the refrigerator overnight to thaw.
FAQs
Fresh cranberries, sugared cranberries, orange zest, orange peel, dairy-free whipped cream, or a dusting of powdered sugar. Make a decorative border or cover the surface of the tart.
Yes, you can use either fresh or frozen cranberries. However, make sure to thaw frozen cranberries before using them.
More gluten-free tart recipes
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📖 Recipe
Gluten-Free Cranberry Tart with Almond Crust
Ingredients
Almond Crust
- 2 cups + 3 tablespoons (224g) almond flour
- 1 teaspoon organic cane sugar
- ¼ teaspoon salt
- ⅓ cup coconut oil melted and cooled
- 2 tablespoons water
Cranberry Curd Filling
- 1 cup (150g) raw cashews
- ½ cup fresh orange juice (about 1 large orange)
- 12 ounces fresh cranberries
- ¾ cup (135g ) organic cane sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup coconut oil melted and slightly cooled
- ¼ cup coconut cream*
- 3 tablespoons maple syrup
- 2 tablespoons arrowroot starch or cornstarch
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray or coconut oil.
- Place cashews in a high-powered blender and cover with hot water. Set aside while you prepare the crust or for at least 5 minutes.
Almond Crust
- Combine almond flour, teaspoon of sugar, and salt in a medium mixing bowl. Stir in coconut oil and then add water. Stir until a dough forms. The dough should stay together when squeezed with your hands.
- Transfer the crust dough to the prepared pan. Press dough into an even layer on the bottom and up the sides of the pan. Make sure the sides are evenly pressed. (Start with sides and then even out the bottom.) Bake crust for 7 minutes and then allow tart shell to cool on a wire rack.
Cranberry Filling
- As the crust bakes, start the cranberry filling. Add orange juice, cranberries, and cane sugar to a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until cranberries are soft. Remove from heat.
- Drain cashews and place them back into the blender. Place the remaining filling ingredients in the blender. Pour the hot cranberry mixture into the blender. Blend until smooth.
- Pour filling into parbaked tart crust. Smooth with a rubber or offset spatula. Bake for 16-18 minutes. The edges should start to turn golden brown and the middle should be set. Allow the tart to cool to room temperature, then chill it in the refrigerator for 2-3 hours or overnight. Keep in the refrigerator until ready to serve. Let it sit at room temperature for 5-10 minutes before serving.
- Garnish the tart with fresh cranberries, sugared cranberries, dairy-free whipped cream, or powdered sugar.
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