Can I use frozen cranberries instead of fresh cranberries for the tart?

Yes, you can definitely use frozen cranberries for this recipe! Just be sure to thaw them before using and drain any excess water to avoid a watery curd. The tart will still turn out delicious!

How long can I store leftover cranberry curd tart?

Leftover Vegan Cranberry Curd Tart can be stored in the refrigerator for up to 3 days. Make sure to cover it well to retain its freshness and flavor. Just re-chill before serving.

Is the tart gluten-free?

The original recipe calls for gingernut cookies which may contain gluten. To make a gluten-free version, simply substitute those with gluten-free cookies or a gluten-free crumb mix.

Can I use another fruit instead of cranberries?

Absolutely! While cranberries provide a unique tartness, you can experiment using fruits like raspberries or cherries for a different flavor profile, keeping the rest of the ingredients the same.

How can I make this recipe nut-free?

To make the Vegan Cranberry Curd Tart nut-free, simply replace almond milk with oat milk or coconut milk. Both alternatives will still give you a creamy texture without the nuts.

Vegan Cranberry Curd Tart: Easy, Refreshing, And Irresistible!

Ingredients

Units Scale

200g Gingernut cookies
100g Vegan butter
300g Fresh cranberries
100g Granulated sugar
1/4 cup Cornstarch
1/2 cup Almond milk
1 teaspoon Vanilla extract
1 tablespoon Lemon juice

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Instructions

Preheat your oven to 180°C (350°F). Prepare your baking pan.
Crush the gingernut cookies and mix with melted vegan butter until resembling wet sand.
Press the mixture into the bottom of a tart pan to form a crust.
Bake the crust for 10 minutes and let it cool completely.
In a saucepan, combine fresh cranberries and granulated sugar over medium heat until cranberries burst (about 5-7 minutes).
In a separate bowl, whisk cornstarch with almond milk until smooth; stir into cranberry mixture until thickened (3-5 minutes).
Add vanilla extract and lemon juice to the mixture.
Pour cranberry curd into the cooled crust and smooth the top.
Chill in the refrigerator for at least 2 hours to set then serve.

Notes

For a gluten-free version, substitute gingernut cookies with gluten-free cookies. Feel free to experiment with different toppings such as coconut whipped cream or fresh fruits.

Author: Emily Carter
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg