Mini Cranberry Almond Tarts (Vegan & Gorgeous)
Y’all, if you want a showstopper for your holiday table — this is it. Tart, sweet, creamy, and jewel-toned red — they’re like little edible ornaments. These are what I bring to the in-laws when I want to look fancy (but still keep it real).
Ingredients
Crust
- 3/4 cup rolled oats
- 3/4 cup whole toasted almonds
- 1/4 tsp sea salt
- 3/4 cup oat flour
- 2 Tbsp oat flour
- 6 Tbsp brown rice flour
- 1/4 cup coconut oil melted
- 6 Tbsp maple syrup
- 2 tsp vanilla extract
Filling
- 3/4 cup whole toasted almonds
- 1/3 cup maple syrup
- 1 Tbsp agar flakes
- sea salt pinch
- 2 tsp arrowroot starch
- 1 Tbsp vanilla extract
Topping
- 2 cups fresh or frozen cranberries
- 1/4 cup fresh orange juice
- 3 Tbsp maple syrup
- cinnamon pinch
- 1 tsp arrowroot starch
Instructions
- Make the crust. Pulse oats, almonds, and salt in a food processor. Stir in oat flour and rice flour. Add melted coconut oil, maple syrup, and vanilla — dough will be wet. Rest 30–60 minutes.
- Press and bake. Preheat oven to 350°F. Grease ten 3-inch tart pans. Press dough in, prick bottoms, bake 20–22 minutes. Cool.
- Make the almond milk. Blend almonds with 2½ cups water. Strain into a pot. Add maple, agar, and salt. Bring to a boil, then simmer 15 minutes until agar dissolves.
- Thicken. Mix arrowroot with 1 Tbsp water; stir into pot. When it simmers again, remove from heat and stir in vanilla.
- Assemble. Pour warm filling into cooled crusts (about 1/4 cup each). Cool, then chill at least 30 minutes.
- Make topping. Simmer cranberries, orange juice, maple syrup, and cinnamon for 5 minutes. Stir in arrowroot slurry. Cool and spoon over tarts.
Notes
Stunning but not fussy — promise. The oat-almond crust is chewy and hearty; the filling sets creamy; the cranberry-orange topping is pure Christmas. Make-ahead: Crusts freeze 1 month. Filling and topping keep 3 days (separately, chilled). Swaps: Use sunflower seeds and rice milk for nut-free; strain well.