Gluten-Free Cranberry Tart with Almond Crust (Vegan) recipe

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Ingredient

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Direction

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If you have a high-powered blender, put the cashews in it and cover them with boiling water. Place in a separate location for at least five minutes or while you are preparing the crust.

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Mix almond flour, cane sugar, a teaspoon of sugar, and salt in a medium bowl. Stir in coconut oil and water to make dough. Squeezing the dough should keep it together.

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Place crust dough in pan. Spread dough evenly and halfway up pan sides. Bake crust for 7 minutes, then cool tart shell on wire rack.

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Make the cranberry filling while the crust bakes. Place orange juice, cranberries, and sugar in a small saucepan over medium heat. Simmer cranberries for 10 minutes, stirring periodically, until soft. Stop cooking.

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Blend cashews after draining. Blend remaining filling ingredients. Blend the hot cranberry mixture. Blend smooth.

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Put filling in parbaked tart crust. Smooth using rubber spatula. Bake 16-18 minutes. After cooling to room temperature, refrigerate the cranberry tart for 2-3 hours or overnight.

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Gluten-Free Cranberry Tart with Almond Crust (Vegan) recipe

Ingredient

Direction

If you have a high-powered blender, put the cashews in it and cover them with boiling water. Place in a separate location for at least five minutes or while you are preparing the crust.

Mix almond flour, cane sugar, a teaspoon of sugar, and salt in a medium bowl. Stir in coconut oil and water to make dough. Squeezing the dough should keep it together.

Place crust dough in pan. Spread dough evenly and halfway up pan sides. Bake crust for 7 minutes, then cool tart shell on wire rack.

Make the cranberry filling while the crust bakes. Place orange juice, cranberries, and sugar in a small saucepan over medium heat. Simmer cranberries for 10 minutes, stirring periodically, until soft. Stop cooking.

Blend cashews after draining. Blend remaining filling ingredients. Blend the hot cranberry mixture. Blend smooth.

Put filling in parbaked tart crust. Smooth using rubber spatula. Bake 16-18 minutes. After cooling to room temperature, refrigerate the cranberry tart for 2-3 hours or overnight.

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