Vegan Cranberry Tart

 Inspiration for this tart came while browsing on Pinterest. I spotted a photo of an insanely gorgeous, fuchsia-red tart ! The pin shared by My Quiet Kitchen

To make sure the tart is smooth I push the cranberry sauce through a sieve after blending. I did not make my sweet pastry case. I opt for the quick version, the shop bought pasty case. Nothing stop you from making your own.

Ingredients:

• 1 vegan shop bought tart case, you can make your own too
• 650g fresh or frozen cranberries
• 1½ cups sugar
• 1 orange, zested and juiced
• 1 tsp lemon zest
• 1 cup solid coconut cream
• toasted hazelnuts, finely chopped

Method:

A couple of days before making this tart, place 2 tins of full-fat coconut milk in the refrigerator. This is make the coconut cream to separate from the liquid inside the cans. This step is important as you only need the solid coconut cream and it's crucial for the proper consistency of the filling.

For the Filling: Heat a large sauce pan over medium heat. Cook the cranberries, sugar, orange juice and orange zest until the cranberries burst and the sauce thickens, about 15 minutes but might take longer for frozen cranberries. Stir in the lemon zest. Let the sauce cool completely.

Put 1 cup of solid coconut cream into a blender and add the cranberry sauce to the blender. Blend until velvety smooth, stopping to scrape down the sides of the blender as needed. Then push the sauce through a sieve into a large bowl, then pour into the tart case. Smooth the top. 

Refrigerate the tart, uncovered until chilled and set about 4 hours preferably over night. Garnish with the toasted hazelnuts. You can also serve the tart with vegan whipped cream.

Enjoy!