This Cranberry Lemon Tart is perfectly sweet and made with a shortbread crust. It's made with coconut cream for a delicious dairy-free dessert. Perfect for holiday parties!
Holiday season equals cranberry season in my opinion. This cranberry lemon tart is the perfect ending to your holiday meals.
Not only does it taste delicious, the color is so vibrant and beautiful, you may not even want to cut into it.
Because the tart needs to be chilled, it's best to make a day or two before you plan to eat it.
Ingredients
What you need for the crust:
- All-purpose or gluten-free 1:1 flour
- Coconut or brown sugar
- Coconut oil
- Salt
What you need for the filling:
- One bag or 3 cups fresh cranberries
- Maple syrup
- Coconut or brown sugar
- Vanilla extract
- Lemon, juiced and zested
- Coconut cream
- Egg yolks
- All-purpose or gluten-free 1:1 flour
Instructions
Shortbread Crust
Preheat the oven to 350 degrees F and grease an 8-inch pie dish with cooking spray. Combine all ingredients for the shortbread crust in a bowl and stir until no clumps remain.
Add crust into the pie dish and use your fingers to spread evenly on the bottom and up the side of the pie dish.
Bake the crust for 10-12 minutes, remove it from the oven and let cool on a wire rack while you make the filling.
Filling
Make the filling, by adding cranberries, syrup, sugar, vanilla, lemon juice and lemon zest to a small saucepan. Heat the pan over medium-high heat until cranberries begin to burst and thicken, about 10-15 minutes. Once thickened, remove from heat and allow to cool for 5 minutes.
Pour the filling into a food processor or blender and add coconut cream and egg yolks. Blend the mixture for 1-2 minutes until smooth.
Add the mixture to a bowl and fold in ¾ cup flour. Then pour the filling over the shortbread crust and bake for 15-20 minutes or until filling is set on the outside but still jiggly in the middle. Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
Cut into slices, top with whipped cream if desired, and enjoy!
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Recipe
Cranberry Lemon Tart
Equipment
Ingredients
Shortbread Crust
- 1 cup all-purpose or gluten-free 1:1 flour
- ¼ cup coconut or brown sugar
- ½ cup coconut oil melted
- ¼ teaspoon salt
Filling
- 1 (12 ounce) bag or 3 cups fresh cranberries
- ½ cup maple syrup
- ¼ cup coconut or brown sugar
- 1 teaspoon vanilla extract
- ½ lemon juiced
- 1 lemon zested
- ½ cup coconut cream
- 2 egg yolks
- ¾ cup all-purpose or gluten-free 1:1 flour
Instructions
Shortbread Crust
- Preheat oven to 350 degrees F and grease an 8-inch tart pan or pie dish with cooking spray.
- Combine ingredients for the shortbread crust in a bowl and stir until no clumps remain.
- Add crust into the pie dish and use fingers to spread evenly on the bottom and up the side of the pie dish.
- Bake for 10-12 minutes, remove from the oven and let cool on a wire rack while you make the filling.
Filling
- Add the cranberries, syrup, sugar, vanilla, lemon juice and lemon zest to a small saucepan. Heat over medium-high heat until cranberries begin to burst and thicken, about 10-15 minutes. Once thickened, remove from heat and allow to cool for 5 minutes.
- Pour the filling into a food processor or blender and add coconut cream and egg yolks. Blend for 1-2 minutes until smooth.
- Add the mixture to a bowl and fold in ¾ cup flour. Pour filling over the shortbread crust and bake for 15-20 minutes or until filling is set on the outside but still jiggly in the middle. Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
- Cut into slices, top with whipped cream if desired, and enjoy!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Did you make this recipe? Let me know!