Vegan Gingerbread and Cranberry Tart

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Sweet white chocolate, tart cranberries and warming ginger and cinnamon come together perfectly for this Vegan Gingerbread and Cranberry Tart.

Prep Time30

Cook Time30

Minimum chilling time (for the pastry and both layers)4

Total Time5

Course: Dessert

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: cinnamon, coconut cream, cranberries, ginger, nutmeg, plain flour, plant milk, vegan butter, vegan white chocolate

Servings: people

Calories: 495.97kcal

Cut up the vegan butter into cubes and add to a mixing bowl along with the flour and spices.
Rub the vegan butter and flour between your fingertips until you have a mixture that resembles breadcrumbs.
Stir through the sugar and then add the plant milk a few tablespoon at a time until the pastry comes together into a ball of dough.
Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
While the pastry is resting, pre-heat your oven to 150C.
Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
Flour your rolling pin then roll out the pastry into a circle 5cm/2” larger than the quiche tin.
Carefully lift it into the tin and push it into the corners and grooves.
To cut off the excess pastry, roll the rolling pin over the top of the tin.
Prick the bottom of the pasty with a fork.
Scrunch up baking paper then place inside the pastry case. Top the baking paper with baking beans.
Bake in the oven for 20 minutes or until beginning to go golden colour.
Remove the baking paper and baking beans and bake for another 10-15 minutes until cooked through.
Allow to cool before moving on to the white chocolate ganache layer.

Melt the chopped vegan white chocolate in a heatproof bowl over boiling water.
At the same time, warm the coconut cream.
Add the warmed coconut cream to the melted white chocolate and stir until smooth.
Pour into the tart case then place in the fridge to set for 3 hours or until firm.

Add the cranberries to a saucepan along with half of the water and the sugar.
Bring to a boil and cook for about 3 minutes until they become soft and have broken down.
In the meantime, dissolve the agar powder in the remaining water.
Sieve out the seeds and skins from the cranberries and discard before adding the agar mixture back to the cranberry juice.
Then, bring the cranberry juice to a boil again while stirring constantly. Simmer for 2-3 minutes or until it begins to thicken.
Set aside to cool slightly before pouring it on top of the white chocolate ganache.
Place it in the fridge for 30 minutes or until the cranberry layer has set.
Once set completely decorate with and serve.