Ingredients
- 2 1/2 cups raw hazelnuts, 1/4 cup reserved for garnish
- 18 to 20 large medjool dates, about 1 1/4 cups packed, pitted
- 1/4 tsp salt
- 5 cups fresh cranberries
- 1 1/3 cups sugar
- 1 orange, zested and juiced
- 1 tsp lemon zest
- 1 cup coconut cream (see Notes)
Optional garnish:
- 1 Tbsp coconut flakes or flour
- non-dairy whipped cream
Instructions
Make the crust:
- Toast the hazelnuts: preheat oven to 350 degrees. Spread the nuts on a baking sheet and bake 10 to 12 minutes. Line a large bowl with a lint-free dish towel. Transfer the nuts to the bowl, gather the ends of the towel so the nuts are contained, and rub together to remove most of the skins. Discard skins and allow nuts to cool. Set 1/4 cup hazelnuts aside for garnish.
- Transfer the remaining 2 1/4 cups hazelnuts to a food processor. Add the pitted dates and salt and process until uniform and crumbly. Press into an 11-inch tart pan and refrigerate until the filling is ready.
Make the filling:
- Heat a sauce pan over medium heat. Cook the cranberries, sugar, orange juice, and orange zest until the cranberries burst and the sauce thickens, about 10 minutes. Stir in the lemon zest. Let cool for 10 minutes.
- Scoop the coconut cream into a blender and add the cranberry mixture. Blend until completely smooth, scraping down the sides as needed. Pour into the prepared crust. Chill the tart until completely cool and set, 4 hours to overnight.
- Garnish with chopped hazelnuts, coconut and whipped topping, if desired.
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