Cranberry Tofu Tart

Serving Size 10

Prep Time 2 hours mins

Cook Time 2 hours 15 mins

Difficulty Easy

Ingredients

Crust

  • 1 1/2 cup rolled oats
  • 1 cup walnuts
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cardamom
  • 5 tablespoons cold vegan unsalted butter, cubed

Filling 

  • ½ cup Nasoya Silken Tofu 
  • 12 ounces fresh cranberries
  • zest of 1 lemon
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup water
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons soy lecithin (or chosen egg yolk replacement)
  • 4 tablespoons unsalted vegan butter, room temperature
  • pinch of salt

Inspired by: Running to the Kitchen

Preparation

  1. Preheat oven to 350°F and lightly grease a tart pan with a removable bottom with coconut oil, making sure to pay attention to the sides.
  2. Make the crust: combine the oats, walnuts, brown sugar and spices in a food processor. Process until finely chopped then pulse in the cubes of cold butter one by one until the mixture starts to come together.
  3. Turn the ingredients out into the prepared tart pan and press evenly into the bottom of the pan and up the sides.
  4. Place the crust in the refrigerator for 15 minutes.
  5. Remove from the refrigerator, place the tart pan on a baking sheet and poke with a fork to vent. Bake the crust for 15 minutes.
  6. Remove from the oven and let cool while you make the curd.
  7. Make the curd: combine the cranberries, lemon zest, 3/4 cup sugar and water in a sauce pot. Bring to a simmer then lower the heat and cook for 15 minutes, stirring occasionally to help break down the cranberries.
  8. Turn off the heat and let cool for 5 minutes then transfer the mixture to a blender and blend until smooth.
  9. Return the mixture to the saucepan over medium-low heat.
  10. One by one, add the remaining ingredients including the leftover 2 tablespoons of sugar to the pot, whisking constantly as you go.
  11. Once all ingredients are added to the pot, continue cooking for 10 minutes whisking constantly until the mixture has thickened.
  12. Strain the cranberry curd over a large bowl through a fine mesh strainer using a spatula to push the curd through.
  13. Pour the strained filling into the cooled tart crust and refrigerate for at least 3 hours until set.
  14. Keep refrigerated until serving. Garnish with sugared cranberries or candied orange slices.

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