This Vegan Cranberry Tart is bursting with sweet, refreshing, tart flavor, and is gluten-free, no-bake, and made with just 7 ingredients! Prepare it a day in advance for a perfect, no-fuss vegan holiday dessert.
Inspiration for this tart came while perusing Pinterest. I spotted a photo of an insanely gorgeous, fuchsia-red tart, and I'm pretty sure my jaw hit the floor. The pin linked to a Cranberry Curd Tart, shared by New York Times Cooking.
If you're familiar with curd, such as lemon curd, you know it's traditionally made with butter and eggs, and that Cranberry Curd Tart was no different. But I knew creating a vegan version would be a breeze and couldn't wait to get started!
How to Create Silky Smooth Filling
What makes the NYTimes cranberry curd tart recipe so eye-catching, aside from the other-worldly color of cranberries, is the smooth and shiny consistency of the filling. I first tried their method of pushing the freshly made cranberry sauce through a sieve but found it to be far too thick (their recipe uses only the liquid and discards the fibrous fruity remains).
I was also concerned that some of the thickening power of the cranberries would be lost if I took that route, and since I didn't plan on adding copious amounts of butter I knew I needed to stray from their recipe quite a bit.
This is when I decided to use a blender to achieve the smooth and creamy texture of our vegan version, using every part of the cranberry instead of straining it, and it worked like a dream!
Two Crust Options
I originally shared this recipe with a date-hazelnut no-bake crust. Since then I've fallen in love with almond flour crusts for both pies and tarts.
The hazelnut crust is softer because of the dates. It's very simple to make in a food processor and tastes lovely! Pictured below.
So the hazelnut-date crust is one option, but if you prefer a crisp, traditional style crust, you'll want to make this Vegan Tart Crust. It's gluten-free and oil-free and lightly adapted from this very popular Pie Crust.
It's also a breeze to make and bakes up in just over 20 minutes. While it cools, you'll get started on the cranberry filling.
Make Cranberry Sauce
Actually, before we talk about making cranberry sauce...
The very first thing you'll need to do is place 2 cans of full-fat coconut milk in the refrigerator two days before you plan to the make the tart. This causes the solid coconut cream to separate from the liquid inside the cans. This step is crucial! You only need the solid coconut cream for this recipe.
The next step in making the gorgeous red filling for this tart is to make cranberry sauce. If you've never made cranberry sauce from scratch, don't be intimidated! I promise it's as easy as can be.
Combine cranberries, orange juice and zest, and sugar in a large pot over medium heat.
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In the two photos above, you can see how the sauce thickens as the cranberries burst and cook. The whole process only takes 15 to 20 minutes.
And when the cranberry sauce is done, it will look super thick and glossy like the photo below.
Next, stir in some lemon zest, and let the cranberry sauce cool for a few minutes.
Blend the Cranberry Curd Filling
Now is when those pre-chilled cans of coconut milk make an appearance. Measure out 1 full cup of coconut cream, and put it in a blender with the cranberry sauce.
Note: Use only the solid white coconut cream. Reserve the liquid portion for another recipe. It's great in soups and curries!
Next, blend the cranberry curd filling until it's completely smooth. Transfer to the prepared crust, and refrigerate.
The tart needs at least 4 to 6 hours in the refrigerator before it will be fully set and ready to serve.
Substitute for Coconut Cream
If you prefer a lighter dessert, I feel fairly confident that a mixture of non-dairy milk and arrowroot powder could replace the coconut cream (cornstarch can lose its thickening power in the presence of citrus, so I would avoid it here).
To be clear, I haven't tested this, but if you feel like experimenting, this is where I would begin:
- In step 2 of making the filling, omit the coconut cream, and add ¾ cup non-dairy milk to the blender with the cooked cranberry mixture. Blend until smooth and transfer to a sauce pan.
- In a small bowl whisk together ¼ cup milk with 3 tablespoons arrowroot. Add the arrowroot slurry to the sauce pan. Stir and simmer for just 1 to 2 minutes or until thickened. Pour into the prepared crust and chill.
Update: Alexandra commented below that she made her tart with oat milk and arrowroot as described above, and it turned out great!
With its festive color and low-fuss prep, this Vegan Cranberry Tart is just begging for an invitation to your holiday dessert table. If you try it, be sure to comment below and let us know.
Enjoy!
More Vegan Holiday Desserts:
- No-Bake Cranberry Cheesecake
- Gluten-Free Cranberry Cream Pie
- Salted Chocolate Pecan Pie
- Oil-Free Vegan Pecan Pie
- Healthy Pumpkin Pie
- Low-Fat Cranberry Oat Ice Cream
- Apple Layer Cake With Bourbon Apple Filling
- Rosemary and Roasted Honeynut Squash Cookies
- Bourbon Pecan Pie
Need a tart pan? This 11-inch Wilton pan is perfect for the cranberry tart as well as this Vegan Chocolate Tart.
Recipe
Vegan Cranberry Tart (Gluten-Free)
Equipment
- tart pan - 11-inch
Ingredients
- 1 Vegan Tart Crust, baked - Or see below for date-hazelnut crust option
- 5 cups fresh or frozen cranberries
- 1 ⅓ cups sugar
- 1 orange, zested and juiced
- 1 teaspoon lemon zest
- 1 cup solid coconut cream (only the solid portion, NOT the liquid) - see Prep/Planning in Step 1
Optional garnish:
- 1 tablespoon coconut flakes or coconut flour
- non-dairy whipped cream
- toasted hazelnuts
Hazelnut-Date Crust (optional):
- 2 ¼ cups raw hazelnuts
- 14 to 16 large pitted medjool dates (about 1 ¼ cups packed)
- ¼ teaspoon sea salt
Instructions
Prep/planning:
- Two days prior, place two (14 oz) cans of full-fat coconut milk in the back of the refrigerator. This causes the coconut cream to separate from the liquid in the cans and is crucial for the proper consistency of the filling.
Make the crust:
- Either make the Vegan Tart Crust linked above or this hazelnut-date crust:For the hazelnut-date crust, preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake 10 to 12 minutes. Line a large bowl with a lint-free dish towel. Transfer the nuts to the bowl, gather the ends of the towel so the nuts are contained, and rub together to remove most of the skins. Discard skins and allow nuts to cool.
- Transfer the hazelnuts to a food processor. Add the pitted dates and salt and process just until uniform and crumbly. Press into an 11-inch tart pan and refrigerate until the filling is ready.
Make the filling:
- Heat a large sauce pan over medium heat. Cook the cranberries, sugar, orange juice, and orange zest until the cranberries burst and the sauce thickens, 12 to 15 minutes (will take a few minutes longer for frozen cranberries). The cranberry sauce should be very thick (refer to photos above). Stir in the lemon zest. Let cool for 15 minutes.
- Scoop 1 cup solid coconut cream into a blender (reserve the liquid portion of the coconut milk for use in another recipe), and add the cranberry sauce to the blender. Blend until velvety smooth, stopping to scrape down the sides of the blender as needed. Pour into the prepared crust, and smooth the top with a spoon or silicone spatula.
- Refrigerate the tart, uncovered, until chilled and set, 4 hours to overnight. Garnish as desired, slice, and serve with vegan whipped cream.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Linda says
I have been making these for my son’s restaurant tasting/wine pairing dinners this month. I have made about 15 so far. Initially they set perfectly but last few were not as set. Been careful to cook cranberries out and cool off a bit before adding solid coconut milk. Not sure what else to do to get them “tighter”. Making last 3 tonight. They have been well received!
Lori says
Hi Linda,
Wow, that's great to hear! Perfect for a wine dinner. I'm not sure what may have changed, since the first ones you made set fine. Possibly the consistency/solidity of the coconut cream? The next time you make it an easy way to guarantee a firmer set would be to include a small amount of agar or a starch, similar to this: https://myquietkitchen.com/vegan-gluten-free-lemon-bars/
You wouldn't need as much of either ingredient, since the cranberry tart only needs a bit of help. I would dissolve 1.5 teaspoons agar powder or maybe 2 Tbsp arrowroot in a few extra tablespoons of orange juice. Then add it to the cranberry sauce about halfway through cooking to activate. Hope that helps!
Therese says
I needed almost twice as much water to get the dough to be malleable. For the cranberry filling, I added 6 clovers (that I stuck in the Orange peel so I could find them later)and one cinnamon stick. I left out the coconut cream. I did not see the point since it does not add to the stiffness of the mass and I did not think the coconut aroma was needed. (We put egg yolks in the traditional recipe for their coagulating feature not for the taste).
Lori says
I'm glad the filling worked out for you. Honestly, I'm a bit surprised because the coconut cream *does* help it set (the cream is firm when chilled), and the fat rounds out the overall flavor and balances the tartness. Thanks for sharing.
Julie P. says
I made one at A Thanksgiving party and everyone loved it! The medjool date crust is delicious. And I was asked for the recipe, and it kept on going! Now, I’ve assembled another one for a Christmas party! TY, TY! Best ever!
Caity says
Absolutely fantastic. I made the NY Times recipe several years ago, but I so so prefer this recipe! I used raisins instead of dates for the hazelnut crust. Thank you for adapting this recipe!!
anna says
Yum! Be careful some of the coconut cream cans are sweetened already. It was a little thicker than the regular non vegan tart version I tried, but still tasty!
Nikki says
Question - could I use leftover cranberry sauce (homemade with fresh cranberries, sugar and some lemon juice)? It seems like the cranberry mixture is basically the same thing, but I made a big batch, so I’m not sure how much of it I could use. When your cranberry mixture is done cooking, but before you blend the mixture, do you have an approximate amount? Like if I took a measuring cup and scooped out some of my cranberry sauce to use, how much would I measure out? Thanks!
Lori says
Shoot, I wish I had a good answer for you, Nikki! You definitely CAN use the leftover cranberry sauce, but I’m not sure about amount.
I haven’t made this recently and can’t recall the approximate amount of sauce. If you feel like experimenting I would start with about 2 cups, combine it with the coconut cream, taste, and gauge whether it looks like enough to fill the tart.
Carolyn Donovan says
The Perfect Vegan Thanksgiving Dessert!
Oh my gosh, this tart was the absolute perfect ending to my utterly untraditional Thanksgiving feast. Easy to make, lovely to look at, and really really delicious.
I made the baked almond flour crust three days early because I had a lot of things to make, and the filling the night before, when I baked the tart. A GREAT "done and dusted" dessert - it was so nice to not have to worry about it on the day itself.
Everything about it was terrific.
Thank you so much for developing this recipe, and yes mine looked exactly like yours. Bonus!
Lori says
Carolyn, what a lovely review! Thanks so much! I love that you made it in advance in stages to save yourself some headache on the day of the big meal. Very smart. So glad you enjoyed it! ?
Adrianne says
This recipe looks amazing! I have hazelnut flour, how much should I measure out instead of using the toasted hazelnuts? Can't wait to try it for Thanksgiving!!
Lori says
Thanks, Adrianne!
To use hazelnut flour I would recommend starting with a crust recipe written specifically for it. I'm not sure it would work with the dates bc the dates and nuts break down at the same time in the food processor.
So I did some searching hoping to find the perfect hazelnut crust for you, but couldn't find a vegan one. You could always sub vegan butter or coconut oil in a recipe like this one: https://afoodcentriclife.com/chocolate-hazelnut-tart/
This inspires me to make a hazelnut version of my almond flour crust soon, so thank you! https://myquietkitchen.com/healthy-vegan-pie-crust-gluten-free-oil-free/ Let me know how it goes. 😀
Ruti says
Do you recommend a substitute for coconut milk that still pairs well, if someone has deadly allergy to coconuts? I am planning to make this for an event. All suggestions are welcome.
Lori says
Hi Ruti - as mentioned above, the coconut cream is important to the overall set and consistency of the filling. So I definitely recommend testing other options before your event. A few ideas:
You could try a combination of 1 cup cashew cream plus a starch, which would need to be heated on the stove to activate and thicken. Or even better than starch would be a small amount of agar agar. But again, since this alters the recipe significantly you'll want to test it first to get the amounts right. Hope that helps!
Alexandra says
Amazing pie! I used to make a non vegan version of this and I prefer this version! I used your alternate directions with oat milk and arrowroot and it worked perfectly.
My one question is about the crust. Could it be baked so it’s hard? If you have any recommendations to try out I’m happy to experiment a little
Lori says
Hi Alexandra,
I'm so glad you enjoyed it! I'm also glad you asked about the crust. I recently posted a new pie crust recipe that would pair really well with this tart, but I forgot to update this recipe to include that crust option. It's a gluten-free almond flour crust, and you would pre-bake it. It's very similar to traditional pie crust in texture so you may want to try that one next time.
Jasmin says
What a festive treat. Cranberry sounds wonderful. I was wondering if I can use Cranberry juice or dried cranberries as well?
Lori says
Hi Jasmin,
The pectin and volume in the fresh cranberries plus the amount/type of liquid added are a fairly delicate balance in this particular dessert, so I wouldn't recommend altering it. But with the addition of another thickener (like arrowroot) or a small amount of agar agar powder, I imagine that incorporating some cranberry juice would be possible! Would love to hear from you if you experiment with it. 🙂
Thanks for your comment!
Kara Retcho says
I have made this tart three times now and I still can't manage to get a firm consistency for the filling. The first time I followed the recipe and it was gloopy. The second time I added 3 tsp corn flour to the cranberries before cooking and it turned out a little bit better with holding it's shape. The third time I added 6tsp of corn flour and although there is improvement, it looks nothing like the photo above. Is this tart meant to be cut then served immediately? That would explain a lot. The taste still is wonderful with or without corn flour.
Lori says
Hi Kara,
So sorry to hear you had trouble getting the tart to set. I would love to help you figure out what happened. I'll start by answering your question, as I'm not sure if you're saying that you chilled the tart or not. No, the tart definitely is not meant to be eaten immediately. The filling is gloopy when warm. As stated in the instructions and notes, it needs to chill completely for it to set, 4 to 6 hours.
The thickening comes from full-fat coconut cream (this is the stuff that's solid when chilled) and the natural pectin in the cranberries. So if you refrigerated the tart for the recommended time, maybe it's one of these other two factors that affected the consistency. For example, using the liquid part of coconut milk or decreasing the amount of cranberries would affect the consistency of the tart.
I admire your persistence! 🙂 And I really appreciate you reaching out and providing feedback. I hope we can figure out what happened and turn this tart into a success for you.
-Lori
Mash says
I too had this issue when following the directions. The next time I try to make this tart I will add agar agar to help make it more firm.
Lori says
Adding a small amount of agar is a great idea for ensuring a firmer set. Sorry to hear you had trouble with the consistency. It can help me improve the instructions and recipe to know more detail when folks have issues. So to confirm, you didn’t alter the amounts or type of any ingredients? And did you chill the tart completely before slicing it?
Thanks for the feedback!
Mash says
Sorry to see this reply late >.<
Yes, chilled for hours. Slightly, slightly less sugar but not by more than ¼ cup.
Lori says
Thanks for the reply, Mash! For starters, it's my fault for not having a few more process photos in this post. I just noticed I didn't show a photo of the mixture in the sauce pan and how thick it should be (in the early months of the blog I didn't do a very good job including process shots). So maybe that's it?
Because otherwise I can't make sense of it. Coconut cream is solid when chilled, as is cranberry sauce (which is essentially what this is). So it should definitely set!
I'll make it again soon and add another photo or two of the process of making the filling, and hopefully that can help others in the future, too. Thanks for the feedback!
Mash says
I think I'm going to assume it was the coconut cream - my can must not have been up to snuff.
Mash says
I'm back! This year I did indeed add Agar and the hold was perfect!!!
Lori says
Fantastic, Mash! Thanks so much for letting us know, and I love your persistence. 😀 I still wish I knew why it didn't set the first go 'round, but like you said, maybe the brand of coconut cream? I'm planning to update the post this week and will add a note about agar. Thanks for the feedback!
Katie says
Lori, this looks amazing! I can't wait to make it for a Christmas party. If I don't have a tart pan, is there something I could use to substitute, like a jelly roll pan? Would it change the quantities of the ingredients?
Lori says
Great question, Katie! In short, yes, using a different pan will change the quantities. Any chance you have time to buy a tart pan before your party? They're great because the bottom is removable, so the sides keep the crust protected during storage or travel but the whole thing slides right out making it easy to slice. They're great for quiche, too. But if you don't have time to buy or order a tart pan, I would use either a springform pan or a pie plate. Sticking with the round shape will make it easiest to calculate any difference in volume. The volume of my 11-inch tart pan (1 inch deep) is around 1.5 liters, and a typical 9-inch pie plate is 1 liter. So, you would multiply all the ingredients by .66.
Let me know if you have other questions!