Description
This Vegan Cranberry Pomegranate Tart is a delicious and vibrant dessert featuring a nutty buckwheat crust and a luscious, fruity filling made from fresh cranberries and pomegranate seeds. Sweetened naturally with maple syrup and coconut sugar, and enriched with creamy coconut milk and vegan-friendly white chocolate or cacao butter, this tart is both refreshing and satisfying. Perfect for festive occasions or a special treat, it is entirely plant-based and requires no baking, making it a great option for a healthy, vegan dessert.
Ingredients
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 powder
- ½ cup vegan-friendly white chocolate or cacao butter
Garnish
- Fresh cranberries
- Fresh pomegranate seeds
Instructions
- Prepare tart pan: Line the base of a 9.5-inch springform tart pan with parchment paper to prevent sticking.
- Make crust flour: 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 and blend until the mixture becomes floury. Finally, add the solid coconut oil and water, blending again until a dough forms.
- Form crust base: Press the dough evenly into the tart pan, compacting it firmly into the base and sides using a spatula. Chill in the fridge 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 to medium and simmer for 15 minutes, until cranberries have popped and softened. 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 powder. Blend until smooth and creamy.
- Pass and activate agar-agar: Strain the blended mixture through a sieve back into a clean saucepan. Heat gently to a simmer, stirring continuously for 5 minutes to activate the agar-agar, ensuring the filling will set properly.
- Incorporate chocolate: Place vegan white chocolate or cacao butter in a large heat-proof bowl. Pour the hot cranberry-pomegranate mixture over it and whisk until fully combined. Allow to cool for about 10 minutes.
- Assemble tart: Pour the filling into the chilled tart crust. Gently tap the tart tin on your work surface to release any air bubbles. Refrigerate for a minimum of 4 hours or preferably overnight to set firmly.
- Garnish and serve: Before serving, decorate the tart with fresh cranberries and pomegranate seeds for a vibrant, festive look.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- The crust is made without gluten-containing flours, making it suitable for gluten-sensitive diets if cross-contamination is avoided.
- Agar-agar is a vegan gelatin substitute; ensure it is activated properly by simmering the filling to allow setting.
- You can substitute pecans with walnuts or almonds if preferred.
- Ensure the white chocolate or cacao butter used is vegan-friendly.
- This tart is best served chilled and should be kept refrigerated to maintain texture and flavor.
- Adjust sweetness according to taste by modifying the amount of maple syrup and coconut sugar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
