Vegan Cranberry Tart

• Vegetarian

• Produce

  • 3 cups Cranberries, fresh or frozen
  • 1 Orange, zest from

• Drinks

  • 1 Orange juice from

• Condiments

  • 8 1/3 tbsp Maple syrup

• Baking & Spices

  • 2 1/2 tsp Agar flakes
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 cup Spelt flour
  • 1/2 cup Sugar
  • 1 Vanilla bean
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 7 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cup Cashews
  • 2/3 cup Pecans

• Dairy

  • 2/3 cup Cashew milk, unsweetened

Found on thejoyfulhearth.com

Description

Ingredients

• 1 cup spelt flour
• ⅔ cup chopped pecans
• 3 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1½ cup cashews, soaked 2 hours, rinsed and drained
• ⅔ cup unsweetened cashew milk
• ½ cup sugar
• 2½ teaspoons agar flakes
• 1 vanilla bean, seeds scraped from pod (or 1 teaspoon vanilla powder)
• ¼ cup coconut oil
• 3 cups fresh or frozen cranberries
• juice from 1 orange
• zest from 1 orange
• ⅓ cup maple syrup
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Directions

• Begin my making the crust. Preheat the oven to 350 degrees F.
• In a food processor, process pecans and spelt flour until pecans have broken down into a flour and no pieces remain. Add salt, cinnamon, maple syrup and melted coconut oil. Process until everything clumps together, then press into a tart pan with removable bottom. Poke the bottom several times with a fork and bake for 12 minutes or until golden. When ready, pull out of oven and set aside.
• While crust is baking, put together the filling. Combine drained cashews, cashew milk, sugar, agar flakes, vanilla bean and coconut oil in a high speed blender. Blend until completely smooth.
• Transfer filling to a pot and bring to a gentle boil, stirring constantly. Because the blend is so thick, you wont see bubbles coming up, but mixture will be piping hot. Remove from pot, place back in blender and blend until completely smooth again. Pour mixture into crust and smooth. Allow to cool a bit before placing in the fridge to firm up.
• Meanwhile, make the cranberry topping. Combine all ingredients except vanilla in a pot and bring to a boil. Lower heat to a simmer and cook for 15 minutes, stirring frequently, until cranberries have popped and mixture is thick. Allow to cool 30 minutes before spreading on top of vanilla layer.
• Place tart back in fridge and allow to chill at least 4 hours before slicing and serving.