Ingredients
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
Instructions
- Preheat your oven to 180°C (350°F). Crush the gingernut cookies into fine crumbs and mix with melted vegan butter. Press the mixture into a tart pan to form a crust and bake for 10 minutes. Allow it to cool.
- In a saucepan over medium heat, combine fresh cranberries and granulated sugar, cooking for 5 to 7 minutes until the cranberries burst. In a separate bowl, whisk cornstarch and almond milk until smooth, then stir this into the cranberry mixture and cook until thickened, about 3 to 5 minutes. Remove from heat and add vanilla extract and lemon juice.
- Pour the cranberry curd into the cooled crust, smooth the top, and chill in the refrigerator for at least 2 hours before serving.
Notes
For gluten-free options, use gluten-free gingernut cookies or make a homemade crust with gluten-free flour. Garnish the tart with fresh cranberries or powdered sugar for added appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg