This 7-ingredient, no-bake, bright and festive tart will be a welcome addition to your holiday table. Vegan and gluten-free.
Yield: one 11-inch tart
Inspired by this Cranberry Curd Tart from NY Times Cooking.
Servings: 10 servings

Prep Time: 25 minsCook Time: 20 minsChill time: 4 hrsTotal Time: 4 hrs 45 mins
tart pan
high-speed blender

1 Vegan Tart Crust, baked – Or see below for date-hazelnut crust option.
5 cups fresh or frozen cranberries
1 ⅓ cups sugar
1 orange, zested and juiced
1 teaspoon lemon zest
1 cup solid coconut cream (only the solid portion, not coconut milk liquid); see Prep/Planning in Step 1. –
Optional garnish:
1 tablespoon coconut flakes or flour
non-dairy whipped cream
toasted hazelnuts
For hazelnut-date crust, if using:
2 ¼ cups raw hazelnuts
14 to 16 large medjool dates (about 1 ¼ cups packed), pitted

¼ tsp sea salt

Cook Mode
Prevent your screen from going dark

Two days before making the tart, place two (14 oz) cans of full-fat coconut milk in the refrigerator. This causes the coconut cream to separate from the liquid in the cans and is critical for the consistency of the filling.
Make the crust:
Either make the Vegan Tart Crust linked above or this hazelnut-date crust:
For the hazelnut-date crust, preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake 10 to 12 minutes. Line a large bowl with a lint-free dish towel. Transfer the nuts to the bowl, gather the ends of the towel so the nuts are contained, and rub together to remove most of the skins. Discard skins and allow nuts to cool.
Transfer the hazelnuts to a food processor. Add the pitted dates and salt and process just until uniform and crumbly. Press into an 11-inch tart pan and refrigerate until the filling is ready.
Make 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, 12 to 15 minutes (will take a few minutes longer for frozen cranberries). The cranberry sauce should be very thick (refer to photos above). Stir in the lemon zest. Let cool for 15 minutes.
Scoop 1 cup solid coconut cream into a blender (reserve the liquid portion of the coconut milk for use in another recipe), and add the cranberry mixture to the blender. Blend until velvety smooth, stopping to scrape down the sides of the blender as needed. Pour into the prepared crust, and smooth the top with a spoon or silicone spatula.
Refrigerate the tart, uncovered, until completely cool and set, 4 hours to overnight. Garnish as desired, slice, and serve.
NOTE: it’s important to chill two (14 oz.) cans of full-fat coconut milk in the refrigerator for at least two days to ensure separation of fat and water. Brands vary, and sometimes you get lucky and can get 1 full cup of coconut cream from one can, but it’s good to have a second can chilled just in case. (Reserve the liquid coconut milk for use in a soup or sauce.)
The tart needs at least 4 to 6 hours to completely chill before serving.
Leftovers freeze well. Store in an airtight container and remove from freezer 20-30 minutes before serving.
Estimated Nutrition (per serving)
Calories: 495kcal
Carbohydrates: 70g
Protein: 6g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 0mg
Sodium: 60mg
Fiber: 9g
Sugar: 58g
Vitamin A: 100IU
Vitamin C: 18.2mg
Calcium: 70mg
Iron: 2mg
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator