If you are looking to delight your taste buds with a vibrant and luscious dessert, this Vegan Cranberry Pomegranate Tart Recipe is an absolute must-try. Combining the tartness of fresh cranberries and pomegranate seeds with a spiced buckwheat crust and a creamy coconut filling, this tart is a beautiful celebration of flavor and color. Perfect for festive occasions or a special treat, this recipe brings together simple yet powerful ingredients to create a show-stopping dessert that’s entirely plant-based and irresistibly delicious.
Ingredients You’ll Need
These ingredients may sound basic, but each one plays a vital role in creating the perfect balance of taste, texture, and eye-catching appeal in your Vegan Cranberry Pomegranate Tart Recipe. From the nutty, earthy buckwheat base to the luscious creamy coconut filling and bright, tangy fruit topping, every element counts.
- Roasted buckwheat (1 cup): Adds a rich, nutty flavor and a firm yet crumbly tart crust base.
- Pecans (½ cup): Provides natural sweetness and crunch to the crust.
- Sea salt (¼ teaspoon): Balances the sweetness and enhances overall flavor.
- Coconut sugar (3 tablespoons): A natural sweetener with a subtle caramel note.
- Ground ginger (1 teaspoon): Adds gentle warmth and spice to the crust.
- Ground cinnamon (1 teaspoon): Brings a cozy, aromatic depth.
- Coconut oil, solid (1 ½ tablespoons): Binds the crust together and adds richness.
- Water (1 tablespoon): Helps the crust dough come together perfectly.
- Fresh cranberries (2 ½ cups): Deliver bright, tangy flavor and vibrant color to the filling.
- Pomegranate seeds (1 cup): Add a juicy sweetness and beautiful jewel-like sparkle.
- Pure maple syrup (½ cup): Sweetens the fruit filling naturally and smoothly.
- Full fat coconut milk (1 can, 400ml): Creates a creamy, tropical base for the filling.
- Vanilla bean paste (1 teaspoon): Infuses the filling with a luscious vanilla aroma.
- Agar-agar (1 teaspoon): The vegan-friendly setting agent to give your tart perfect firmness.
- Vegan-friendly white chocolate or cacao butter (½ cup): Adds indulgent creaminess and a silky finish.
- Fresh cranberries and pomegranate (for garnish): Enhances visual appeal and provides fresh bursts of flavor.
How to Make Vegan Cranberry Pomegranate Tart Recipe
Step 1: Prepare the Tart Base
Start by lining the bottom of a 9.5-inch springform tart pan with parchment paper, ensuring your tart comes out effortlessly after it sets. Next, blitz the roasted buckwheat in a food processor until it turns into a coarse flour — this forms the foundation for your crust’s deliciously nutty texture.
Step 2: Make the Crust Dough
Add pecans, sea salt, cinnamon, ginger, and coconut sugar to the food processor and pulse until everything is finely combined and resembles flour. Incorporate the solid coconut oil and water, pulsing again just until the mixture sticks together into a dough. This quick and simple step creates the beautifully spiced, buttery crust you’ll press into your pan next.
Step 3: Press the Crust into the Pan
Using a spatula, firmly press the dough evenly across the base and up the sides of the tart pan. This ensures a compact, sturdy shell that holds together perfectly after baking and chilling. Pop the crust into the fridge while you make the filling — chilling helps it firm up and prevents sogginess.
Step 4: Cook the Fruit Filling
In a saucepan, combine fresh cranberries, pomegranate seeds, and the pure maple syrup. Bring the mixture to a boil, then reduce to a simmer, allowing the cranberries to burst and all the flavors meld together over about 15 minutes. Once cooked, let the jam-like mixture cool slightly to prepare for blending.
Step 5: Blend the Creamy Filling
Transfer your warm fruit compote to a blender and add the creamy coconut milk, vanilla bean paste, and agar-agar powder. Blend until smooth and creamy, creating a luscious, vibrant filling that promises both richness and fruity brightness in every bite.
Step 6: Activate the Agar-Agar
Pour the blended mixture back through a sieve into a clean saucepan to catch any remaining seeds or pulp. Simmer gently for 5 minutes, stirring constantly. This activates the agar-agar, which is the vegan setting agent critical for getting that perfect sliceable texture.
Step 7: Combine with White Chocolate or Cacao Butter
Place the white chocolate or cacao butter in a heatproof bowl. Pour the hot fruit mixture over it and whisk until perfectly melted and combined. Allow this luscious filling to cool for about 10 minutes—a key step before filling the tart so that it doesn’t melt the crust.
Step 8: Assemble and Chill
Pour the creamy filling into your chilled crust, smoothing the top gently. Tap the tart pan lightly on the counter to release any air bubbles trapped inside. Place the tart in the fridge for at least 4 hours, or ideally overnight, to let the filling set completely and the flavors meld beautifully.
Step 9: Garnish and Serve
Right before serving, generously sprinkle fresh pomegranate seeds and cranberries over the top. This adds a fresh crunch, bursts of tartness, and a festive sparkle that makes every slice irresistible.
How to Serve Vegan Cranberry Pomegranate Tart Recipe
Garnishes
Fresh pomegranate seeds and cranberries are the stars here, providing freshness and playful bursts of juice that contrast the creamy filling. For an extra festive touch, sprinkle edible gold dust or a dusting of powdered sugar to imitate a winter wonderland.
Side Dishes
Serving this tart alongside a scoop of vegan vanilla ice cream or coconut whipped cream brings another layer of indulgence. Light, freshly brewed herbal tea or a sparkling citrus mocktail also pair beautifully, balancing the tart’s richness.
Creative Ways to Present
For a crowd-pleasing dessert table, present your Vegan Cranberry Pomegranate Tart Recipe on a rustic wooden board surrounded by seasonal greenery and extra fresh fruits. Alternatively, cut into elegant slices and serve on individual dessert plates with a drizzle of berry coulis or caramel sauce to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store your tart in an airtight container in the fridge to keep it fresh and flavorful for up to 3 days. The flavors tend to mellow and deepen, making every bite even more delightful the next day.
Freezing
This tart is best enjoyed fresh or chilled, but if you need to freeze it, wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight before serving to preserve its texture and taste.
Reheating
There’s no need to reheat this tart as it’s meant to be served chilled. However, if preferred, allow it to sit at room temperature for 10-15 minutes before serving for a softer bite.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries will work fine for the filling as they break down easily during cooking, but be sure to drain any excess liquid to avoid a runny filling.
Is agar-agar the same as gelatin?
Agar-agar is a plant-based alternative to gelatin made from seaweed, making it perfect for vegan recipes like this tart. It sets differently than gelatin, so following the simmering step is important.
Can I substitute pecans with other nuts?
Yes, you can swap pecans for walnuts, almonds, or cashews depending on your preference or what you have on hand. Just keep the quantity the same for the best texture.
What can I use instead of vegan white chocolate?
If vegan white chocolate is hard to find, cacao butter works wonderfully and contributes a similar creaminess and mild flavor that complements the tart filling.
How long does the tart keep in the fridge?
This tart stays fresh in the refrigerator for up to 3 days when stored properly in an airtight container. Beyond that, the crust may lose some of its crispness.
Final Thoughts
Making this Vegan Cranberry Pomegranate Tart Recipe is a joyful way to celebrate seasonal flavors with friends, family, or just yourself. Its beautiful balance of tart, sweet, creamy, and spiced notes will have you reaching for seconds. Give it a try and discover how a few simple ingredients can create such a dazzling dessert that’s both vegan-friendly and unforgettable.
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Vegan Cranberry Pomegranate Tart Recipe
- Total Time: 45 minutes plus 4 hours chilling
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Vegan Cranberry Pomegranate Tart combines a crunchy buckwheat and pecan crust with a luscious, creamy cranberry-pomegranate filling. Sweetened naturally with coconut sugar and maple syrup, and enriched with coconut milk and vegan white chocolate, this vibrant tart is perfect for festive occasions or a special dessert. The tart is free from dairy and eggs, making it suitable for vegan diets, and is refreshingly tart, sweet, and aromatic with warming spices.
Ingredients
Crust Ingredients
- 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 Ingredients
- 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 the tart pan: Line the base of a 9.5-inch springform tart pan with parchment paper to prevent sticking and make removal easy.
- Make the crust base: Add the roasted buckwheat to a food processor and blitz for 2 minutes until it reaches a coarse flour consistency.
- Add dry crust ingredients: To the buckwheat flour, add pecans, sea salt, coconut sugar, ground cinnamon, and ground ginger. Blend again until the mixture becomes finely ground and floury in texture.
- Form the dough: Add solid coconut oil and water to the mixture and pulse until the ingredients combine into a dough that holds together when pressed.
- Press crust into pan: Transfer the crust mixture into the prepared tart pan, pressing firmly and evenly along the base and up the sides with a spatula. Chill in the refrigerator to set while preparing the filling.
- Cook the fruit filling: Combine fresh cranberries, pomegranate seeds, and maple syrup in a saucepan. Bring to boil, then reduce heat to medium and simmer for 15 minutes, allowing the cranberries to burst and the mixture to thicken. Remove from heat and let cool for 5-10 minutes.
- Blend the filling: Pour the cooked fruit mixture into a blender, then add full fat coconut milk, vanilla bean paste, and agar-agar powder. Blend until smooth and creamy.
- Sieve and heat filling: Pass the blended mixture through a fine sieve back into a clean saucepan. Heat gently on medium while stirring continuously for 5 minutes to activate the agar-agar, which will help the filling set later.
- Incorporate white chocolate/cacao butter: Place the vegan white chocolate or cacao butter in a large heatproof bowl. Pour the hot filling mixture over and whisk until fully combined. Let the mixture cool for about 10 minutes to slightly thicken.
- Assemble the tart: Pour the filling into the chilled crust and gently tap the tart pan on your work surface to release any trapped air bubbles. Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Garnish and serve: Decorate the tart with fresh cranberries and pomegranate seeds before serving for a colorful and fresh finish.
- Store: Keep the tart refrigerated in an airtight container for up to 3 days to maintain freshness and texture.
Notes
- Roasted buckwheat can be found at health food stores or made by toasting raw buckwheat groats until golden and fragrant.
- Agar-agar powder is a vegan gelatin substitute derived from seaweed; ensure it is fresh for proper gelling.
- If vegan white chocolate is unavailable, cacao butter can be used but will be less sweet; you may adjust sweetness accordingly.
- Letting the tart chill overnight helps the filling firm up perfectly and enhances the flavors.
- This tart is best enjoyed within 3 days for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
