No-Bake Vegan Cranberry Tart with White Chocolate and Biscoff Cookie Crust Recipe
This No-Bake Vegan Cranberry Tart features a crunchy Biscoff cookie crust, a creamy vegan white chocolate layer, and a tangy homemade cranberry curd. Easy to assemble and chilled until set, it offers a deliciously fruity and creamy dessert perfect for holidays or special occasions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Biscoff Cookie Crust
- 250 grams Biscoff cookies (1 sleeve)
- 5 tablespoons (70 grams) vegan butter, melted
White Chocolate Layer
- ½ cup (120 mL) vegan coconut milk-based yogurt
- 1 cup (170 grams) vegan white chocolate chips
Cranberry Curd Layer
- ¾ lb (340 grams) frozen cranberries
- ¾ cup (180 mL) orange juice
- ¾ cup (148 grams) cane sugar
- ¼ teaspoon salt
- ⅓ cup (80 mL) vegan coconut milk-based yogurt
- 3 tablespoons (21 grams) cornstarch
- 2 tablespoons (28 grams) vegan butter, at room temperature
- ½ teaspoon vanilla extract
Instructions
- Make the crust: Place all Biscoff cookies in a food processor and pulse about 15 times until fine crumbs form. Pour crumbs into a bowl and mix in melted vegan butter until the mixture holds together when pinched. Press the crumb mixture evenly into a 9-inch tart pan with removable bottom using the flat bottom of a dry measuring cup, covering the bottom and up the sides lightly. Chill in the fridge while preparing other layers.
- Make the white chocolate layer: Set up a double boiler with a saucepan filled with 2-3 inches of water and a metal or glass bowl on top. Combine vegan coconut milk-based yogurt and white chocolate chips in the bowl. Heat over medium, stirring occasionally as the white chocolate melts fully and mixes with the yogurt. Remove from heat and pour the melted mixture evenly over the chilled crust. Return the tart to the fridge to let this layer firm up completely.
- Make the cranberry curd layer: In a medium saucepan, combine frozen cranberries, orange juice, cane sugar, and salt. Heat over medium until boiling lightly and cranberries are soft enough to be smashed easily with a spatula (about 5-8 minutes). Transfer the mixture to a blender and blend on high until smooth (about 1 minute). In a small bowl, whisk together the coconut milk yogurt and cornstarch until smooth and set aside. Return the cranberry purée to the saucepan over medium heat. Once bubbling, add the yogurt–cornstarch mixture and stir constantly until the curd thickens enough to reveal the bottom of the pot when scraped (~several minutes). Turn off heat and whisk in the vegan butter and vanilla extract until smooth. Transfer the cranberry curd to a shallow bowl to cool.
- Assemble the tart: Once the cranberry curd is cool, whisk it to remove any lumps for a smooth finish. Remove the tart from the fridge and spoon the curd evenly on top of the firm white chocolate layer. Spread gently and evenly. Refrigerate the assembled tart for at least 3 hours or overnight to set completely before slicing and serving.
Notes
- A springform pan can substitute for a tart pan if needed.
- Use a coconut milk-based yogurt with minimal ingredients for the best texture and flavor (recommended brands: Yoggu, Simpla, Culina, or Coyo).
- Vegan white chocolate chips like Enjoy Life brand work best for smooth melting.
- A high-speed, vented blender is recommended for blending hot cranberry mixture safely; if your blender is not vented, allow mixture to cool before blending.
- The recipe requires both a food processor (for crust) and blender (for cranberry curd) to achieve desired textures.
- Optional garnish: drizzle melted vegan white chocolate and decorate with sugared cranberries for an extra touch.
