YIELD: 10 SERVINGS
White chocolate and cranberry are a popular combination; the addition of orange creates a nice tang. You can make your own dairy-free white chocolate for this tart or seek out your favorite brand elsewhere.
Directions
For the Crust
Preheat oven to 400°F.
In a small bowl, mix together the almond meal and brown sugar.
Stir in the melted coconut oil and salt until completely mixed.
Use lightly greased hands or the bottom of a drinking glass and press the mixture into an 8-inch tart pan.
Bake the crust for 10 minutes in your preheated oven.
Remove from the oven and let cool completely.
For the Topping
Combine the cranberries and sugar in a small saucepan and cook over medium heat, stirring often, until sugar granules have dissolved completely.
Increase temperature slightly to reduce until thickened, for about 5 minutes.
For the Filling
In a food processor, blend the cashews with the sugar, orange juice, and zest until very, very smooth, for about 5 minutes.
Over a double boiler, melt the white chocolate and then blend with the rest of the ingredients.
Quickly spread the cashew filling into the cooled tart crust and top with the cranberry mixture.
Gently run a knife through the top of the filling to swirl through.
Chill in the refrigerator until firm.
Store in airtight container in refrigerator for up to 2 days.
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Ingredients
CRUST
1¾ cups almond meal
¼ cup brown sugar
3 tablespoons coconut oil, liquid
Dash salt
TOPPING
1½ cups fresh cranberries
¼ cup sugar
FILLING
2 cups raw cashews, soaked at least 3 hours and drained
¼ cup sugar
½ cup orange juice
1 teaspoon orange zest
5.5 ounces (150 g) non-dairy white chocolate
