"Tart and sweet flavors collide beautifully in this vibrant vegan cranberry tart. Every bite is fruity and creamy, with a little spiced cookie crunch from the crust. Inside the tart, there's a white chocolate base layer and a cranberry curd layer. It all works together so harmoniously! Perfect for capping a plant-based holiday feast. The Biscoff crust, whirled together in the food processor, adds a sturdy base with that classic, molasses cookie-like flavor."
"The white chocolate layer is a simple, melted combination of white chocolate chips and coconut milk-based yogurt. Check the recipe notes for my recommended yogurt brands-this detail makes a big difference. I tested versions with soy milk and full fat canned coconut milk instead, but they just weren't the same. The cranberry curd is made with frozen cranberries. You absolutely do not need eggs to make silky fruit curd."
No-bake vegan cranberry tart layers a melted white chocolate and coconut milk–based yogurt base over a Biscoff cookie crust, topped with a silky cranberry curd. The crust is made from crushed Biscoff cookies processed into a sturdy, spiced, molasses-like base; the no-bake method preserves cookie texture. The white chocolate layer combines vegan white chocolate chips and coconut yogurt for a creamy set. The cranberry curd uses frozen cranberries, coconut yogurt as an egg substitute, cornstarch for binding, and vegan butter for richness and setting. The recipe aims for simple steps and a celebratory, plant-based dessert.
Read at The First Mess
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