Description
This Vegan Cranberry Pomegranate Tart is a vibrant, naturally sweetened dessert featuring a crunchy buckwheat and pecan crust, filled with a creamy, tangy cranberry and pomegranate filling set with agar-agar. Perfectly spiced with ginger and cinnamon, this tart combines the freshness of fruit with a luscious coconut and white chocolate or cacao butter layer. It’s a beautifully colorful, dairy-free, and vegan-friendly treat ideal for festive occasions or any day you want a healthy indulgence.
Ingredients
Scale
Crust
- 1 cup roasted buckwheat
- ½ cup pecans
- ¼ teaspoon sea salt
- 3 tablespoons coconut sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons coconut oil (solid)
- 1 tablespoon water
Filling
- 2 ½ cups fresh cranberries
- 1 cup pomegranate seeds
- ½ cup pure maple syrup
- 1 400ml can full fat coconut milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon agar-agar
Finishing
- ½ cup vegan-friendly white chocolate or cacao butter
- Fresh cranberries (for garnish)
- Fresh pomegranate seeds (for garnish)
Instructions
- Prepare Tart Pan: Line the base of a 9.5-inch springform tart pan with parchment paper to prevent sticking and ensure easy removal later.
- Make Crust Base: Add the roasted buckwheat to a food processor and blitz for a couple of minutes until it reaches a coarse flour consistency.
- Combine Crust Ingredients: Add pecans, sea salt, ground cinnamon, ground ginger, and coconut sugar to the food processor. Blend until the mixture becomes floury in texture. Then add solid coconut oil and water and blend again to form a cohesive dough.
- Form Crust: Press the dough evenly into the lined tart pan using a spatula, making sure to compact it along the base and sides. Place the pan in the refrigerator to chill while preparing the filling.
- Cook Fruit Filling: In a saucepan, combine fresh cranberries, pomegranate seeds, and maple syrup. Bring to a boil, then reduce heat and simmer for 15 minutes, until cranberries burst and the mixture thickens. Remove from heat and let cool for 5-10 minutes.
- Blend Filling: Transfer the cooked fruit mixture to a blender. Add coconut milk, vanilla bean paste, and agar-agar. Blend until completely smooth and creamy.
- Activate Agar-Agar: Pass the blended mixture through a sieve back into a clean saucepan. Bring to a simmer and cook for 5 minutes, stirring continuously to activate the agar-agar, which will help the filling set.
- Incorporate White Chocolate/Cacao Butter: Place the vegan white chocolate or cacao butter into a large heat-proof bowl. Pour the hot cranberry pomegranate mixture over it, whisking until fully melted and combined. Let cool for about 10 minutes.
- Assemble Tart: Pour the prepared filling into the chilled tart crust. Gently tap the tart pan on the countertop to release any air bubbles. Refrigerate for at least 4 hours, preferably overnight, to allow the filling to set firmly.
- Garnish and Serve: Once set, decorate the tart with fresh pomegranate seeds and cranberries before serving to add a fresh, colorful touch.
- Storage: Store the tart in an airtight container in the refrigerator for up to 3 days to keep it fresh and delicious.
Notes
- Ensure the coconut oil is solid to help form a firm crust.
- This tart must be refrigerated for several hours to properly set due to the agar-agar.
- Use fresh fruits for best flavor and texture in the filling and garnish.
- If vegan white chocolate is unavailable, cacao butter is a suitable alternative.
- Store the tart in the fridge and consume within 3 days for optimal taste and freshness.
- You can substitute maple syrup with agave syrup for a slightly different sweetness profile.
- Blending the filling thoroughly ensures a smooth texture in the final tart.
