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Gluten Free Cranberry Orange Tart

Prep Time1 hour 40 minutes
Cook Time20 minutes
Total Time2 hours
Servings: 8
Calories: 220kcal

Ingredients

Crust Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1 egg
  • 1 egg white
  • 1 1/2 tbsp Earth Balance Buttery Spread with Olive Oil or regular unsalted butter
  • 1/4 tsp salt

Filling Ingredients:

  • 2 1/2 cup whole cranberries
  • 1/2 cup Smucker's low sugar sweet orange marmalade
  • Juice from 1/2 an orange
  • 1/4 cup plus 1/2 tbsp granulated monkfruit sweetener
  • 1 packet unflavored gelatin
  • 1/4 cup cold water
  • 1/4 tsp cinnamon or a cinnamon stick for boiling

Optional protein frosting (trust me, you want this):

Instructions

  • Pre-heat oven to 350 degrees.  Grease a long, rectangular tart pan with coconut oil and set aside.
  • Mix almond flour, arrowroot flour and salt.  Add egg and butter, then mash crust together using a fork until small crumbs form and flour is just combined.
  • Press crust into prepared tart pan using fingers and pushing crust up the sides of the pan.  Ensure the crust is about 1/4″ thick throughout (including at the top of the pan sides).
  • Bake crust at 350 degrees for 15-20 minutes or until it begins to turn golden brown (don't over cook or it will crack).
  • Combine cranberries, monkfruit sweetener, marmalade, orange juice and cinnamon stick in a saucepan over medium-low heat.  Stir frequently until sweetener is dissolved and continue simmering for 12-15 minutes until the cranberries have softened but are not bursting.
  • Remove cranberry mixture from heat and allow to cool slightly.  While cranberries cool, sprinkle gelatin into cold water and allow to rest for 2-3 minutes.  Stir gelatin into cranberry mixture and allow to cool completely.  Once cranberry mixture has cooled, pour into baked and cooled tart crust (put the tart crust on a pan or sheet of foil in case it leaks).
  • Refrigerate tart for at least one hour before serving.
  • If using the protein frosting, mix yogurt and casein protein together until smooth.  Spoon into a piping bag and pipe about 2 tbsp of the mixture on top of each tart slice (whipped cream style!).

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Cholesterol: 23mg | Sodium: 40mg | Fiber: 4g | Sugar: 8g