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
Scale
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
