Terrific Two-Toned Cranberry –White Chocolate Tart

Terrific Two-Toned Cranberry –White Chocolate Tart

Queen of Tarts

That is what Ronnie calls me whenever I bake one. After experimenting with almost every possible filling, I decided to turn things up a notch.

Could I master a double-layered Christmas tart?

I tried and tested several combinations before falling head over heels with this unconventional pairing. The color, taste, and texture perfectly capture the festive spirit.

In contrast, the two-toned filling adds a dramatic flair to the dinner table.

Plus, it is easy to bake and tastes divine.

Think of it as serving a slice of Christmas magic on a plate.

So what’s inside this festive treat?

Prepare to encounter an explosion of the fruity tartness of cranberries and the delightful sweetness of white chocolate. Its oat-based crisp crust cradles the smooth, creamy filling while the seasonal fruits give it a pop of color.

What to Expect?

  • A vegan holiday tart
  • Easy-to-follow recipe
  • Dairy-free dessert
  • No refined sugar

The Best Baking Tips to Create a Cranberry Tart

Mastering a two-layered holiday tart sounds tricky, doesn’t it? I was under the same impression before undertaking this Christmas challenge.

Here are a few baking tips I learned for this dessert:

  • Stay Consistent.

Use a kitchen weighing scale and correctly calibrated measuring utensils before baking. That way, you produce precise textures and flavors.

  • Benefits of Coconut Oil.

It produces a healthy and flaky crust. It also reduces the chances of crumbling. It is way more nutritious than dipping your tart in saturated cooking oils.

  • The Perfect Crust

Don’t touch or hover around a freshly baked crust. Tarts turn into notorious crumbly messes if you are reckless. I tend to let my crust cool in the pan before transferring it onto a wire rack. If your crust is too delicate, refrigerate it before adding the filling.

The cool temperature lets it bind.

  • The Importance of Agar Agar Powder

Agar-agar is seaweed-based gelatin. It is 100% vegan-friendly with no aftertaste. I use it to ensure that my tart fillings get that jelly-like texture without adding any harmful additives into the mix.  Your goal is to ensure that the agar-agar powder dissolves properly to prevent inconsistencies.

So, keep your eyes on the stove!

Each of these baking rules goes a long way when it comes to tart making. Try to remember them all when you experiment.

Healthy Substitutes for Your White Chocolate Cranberry Tart

Don’t want to use ingredients in the recipe card? Whether you are low on supplies or have dietary restrictions, I won’t let you miss this festive treat.

Here are alternative ingredients that work well for this holiday tart:   

  • Fruity Ingredient: Figs/dried berries (i.e. raspberry, blueberry, strawberry)
  • Substitutes for Nut Allergy: Use gluten-free all purpose flour and whole wheat flour, with a 1:1 ratio instead of oat and almond flour.
  • Alternatives for Sugar: If you have a sweet tooth, you can add a natural sweetener such as maple syrup or honey. Cane sugar works, too, as long as you monitor its quantity.
  • Don’t like white chocolate? Swap sweetness for sinister temptation by replacing dairy-free white chocolate with 75% dairy-free dark chocolate.

Are you ready to impress your guests? Celebrate the festive season with my two-toned holiday tart. Remember to add #joyfulhomecooking whenever you start your Christmas baking spree. I would love to see how your tarts turned out!


Terrific Two-Toned Cranberry –White Chocolate Tart

 Play the perfect host this Christmas with this tantalizing white chocolate and cranberry tart. Each slice is a triple-tier combination of flaky crust, sweet chocolate and tart cranberries.  Its hidden fruity filling serves as a delicious surprise for the company. 

  • Prep Time: 10 mins
  • Cook Time: 30 mins + 3 hours
  • Total Time: 3 hours 40 mins
  • Yield: 8-10 slices 1x
  • Author:
  • Joyce Mrad




  • 1 cup gluten-free oat flour
  • 3/4 cup almond flour
  • 23 tbsp. pure maple syrup
  • 4 tbsp. coconut oil
  • A pinch of salt (optional)

Cranberry Layer

  • 2 cups cranberries (fresh/frozen)
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar-agar powder
  • 3 tsp hibiscus powder

White Chocolate Layer:

  • 400ml full fat coconut cream
  • 50g non-dairy white chocolate
  • 2 tsp agar-agar powder



  1. Preheat oven to 180°
  2. Prepare tart pan by lining it with parchment paper. *
  3. Chuck all the flour, maple syrup, coconut oil, and salt into the food processor.
  4. Pulse the ingredients until you get a moist, moldable mixture.
  5. Firmly press the doughy mixture into the bottom and sides of a tart tin.
  6. Pop pan into the oven.
  7. Bake for 15 minutes (or until the crust turns golden brown)
  8. Let the tart cool for a few minutes in the tart tin.
  9. Gently transfer the tart to a wire rack and let it cool. **


  1. Bring cranberries and water to boil in a saucepan (maintain medium-low heat).
  2. Stir occasionally and reduce heat once the juice boils.
  3. Let the mixture simmer for 6-8 minutes until it thickens and the cranberries start to burst.
  4. Strain the mixture through a sieve to remove cranberry skin and seeds. Prevent inconsistencies by straining the cranberry juice twice.
  5. Boil your cranberry juice with maple syrup and then whisk in hibiscus flower powder and agar agar powder.
  6. Whisk the mixture vigorously until your agar-agar powder dissolves.
  7. Slowly pour the filling into a cooled tart crust. ***
  8. Chill for 4 hrs (or until solid)
  9. Meanwhile, make your chocolate layer.
  10. Combine chocolate and coconut cream to make a silky smooth ganache in a saucepan.
  11. Let the mixture simmer and boil over low heat.
  12. Add agar and bring the mixture to a gentle simmer. Stir constantly.
  13. Keep the mixture on heat for approx. 5 minutes until the agar dissolves.
  14. Pour mixture on top of the cranberry filling.
  15. Refrigerate to set (approx. 4 hrs)
  16. Garnish your holiday tart with fresh fruits and freshly cut herbs for a festive presentation.


*Lining the tart tin prevents the crust from sticking to the tart.

** Pouring the tart filling into a freshly baked crust can cause the dessert to collapse.

*** Make sure that there is room left for the white chocolate filling.

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