almost-vegan cranberry ginger tart

In challenge on November 23, 2010 at 12:43 pm

my challenge here was to make dessert for thanksgiving with his family, several of whom are vegan. he is also allergic to nuts. meaning my options were pretty limited… but never fear!

one of my favorite holiday desserts is a cranberry tart with a nut crust. it is delicious, seasonal, unbelievably easy to make, and can be done ahead of time so as not to take up oven space.

however, this presented several problems. obviously, the nut crust. also, butter in the crust and gelatin in the filling.

to eliminate the nuts in the crust, i used a pressed crumb crust. yes, there remained a very small amount of butter, but i was assured the vegans would bend a little.

toss 2 dozen or so ginger snaps in a food processor and process until they are very very fine.

then mix with 3 tablespoons of melted butter

until it gets all sandy-looking.

press the crust evenly into a tart pan using the back of a measuring cup

and bake for 8 to 10 minutes at 350 degrees, until golden brown.

let cool.

for the filling, i decided to substitute tapioca for the gelatin. (tapioca is made from a plant. i checked.)

in a medium sauce pan, heat 2 cups cranberries, 1/3 cup strawberry, cherry or currant jelly, 3 tablespoon sugar, a teaspoon of vanilla, salt and 2 tablespoons tapioca.

heat over medium heat until all melty and mixed and the cranberries begin to split open.

[if you don’t mind the gelatin: soften 1 envelope unflavored gelatin in 1/4 cup water and add to the cranberry mixture after it has cooked and cooled slightly. omit tapioca.]

let cool and pour into crust. chill.

now, this is why i did a test run. can you see in the picture the little white tapioca balls?

they didn’t soften enough. i need to figure that out… maybe i’ll soak them first in the jelly?

serve at room temp with plenty of whipped cream for the non-vegans! (ooh, maybe bourbon whipped cream…)

[makes enough for a 6-inch tart. i will be doubling the recipe for the big day.]


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