Try something new this holiday season with this super delicious Cranberry Persimmon Tart. This tart is a simple tart that showcases the delicate flavor and gorgeous colors of cranberries and persimmons. Raw, vegan, gluten free, and HEALTHY! This Cranberry Persimmon Tart is a delicious dessert that’s not only gorgeous, rich and creamy, but bursting with warm, sweet, and tart seasonal flavors with a hint of earthy nuttiness. If you’re looking for a new holiday dessert, this is a great candidate.
A creamy tart with cranberry sauce and spiced persimmon layer and citrusy linzer crust. Something about the flavors, they’re just made for each other. Sometimes simple really is the best. I don’t know about you, but I really enjoy playing around with cranberries this time of year. I fall in love all over again with they beautiful color and bright favor. Besides the cranberries, this tart recipe has hints of other seasonally inspired flavors. The crust incorporates almond meal, coconut flour, golden flax meal, oat flour, fresh lemon juice and the filling flavored with fresh orange juice, allspice, cinnamon and cloves. The sweet citrus compliments the tartness of cranberries. I love adding the orange juice to it because it really brightens up the flavor. It truly is an amazing combination of flavors. Plus, it smells wonderful!
MY TIPS FOR THIS RECIPE
There are loads of ways to personalize this cranberry sauce recipe. Here are a few suggestions that work really well:
Add warm spices – Cinnamon complements cranberry sauce so well. Feel free to play around with other similar warm spices like cloves, nutmeg, cardamom, and ginger. They’ll give this sauce an extra depth of flavor.
Change up the sweetener – If you’re not a fan of coconut nectar, you can make this with agave syrup or honey.
Sweeten with fruit – You can add instead pureed or diced fruit to the cranberry sauce. Some fruits that work well include apples, pears, and persimmons.
I don’t recommend freezing this recipe because the fruits will release a lot of liquid when thawed and you’ll end up with a watery cake.
Now that I’ve tempted you with all the tasty details, let me walk you through the recipe.
Substitutions for nut free version
Almond flour ➛ the almond gives the base a nice nutty flavor, but you can swap them out for shredded coconut, or (gluten-free) oat flour if preferred.
Storage tips
Store leftovers in an airtight container in the in the refrigerator up to 5 days. Make sure to bring them back to room temperature before serving. Leave the cake on the counter top uncovered for 20 minutes before serving. Or you can warm them a little bit before eating in the dehydrator if you wish.
CAN I REPLACE CRANBERRIES?
Of course! If you’re not a cranberry person, simply sub another fruit like: apple (or apple butter with cinnamon), pear, pomegranate, cherry, pineapple, banana, kiwi, or grapes.
HOW TO MAKE A CRANBERRY PERSIMMON TART:
First, you’ll need a deep tart pan with a removable bottom, high speed blender and dehydrator.
There’s four separate but simple steps,
Step 1 the linzer tart comes together quickly and easily with the help of a food processor
Step 2 the cranberry layer is pretty much just like a traditional cranberry sauce, but in this case it’s raw
Step 3 the jelly-like persimmon is pureed, and flavored with cinnamon, all spice and cloves
Step 4 My favorite thing about this recipe is how quick it is – except for the time in the dehydrator, but you don’t really have to do anything during that time. This decadent dessert is really impressive and only takes 15 minutes to pull together.
If you don’t have a dehydrator that’s OK. You can skip that step and simply place in the refrigerator to set instead of dehydrating. As a binder add about a tablespoon psyllium husk in the persimmon layer.
I’m really excited to share this recipe with you! As usual ➛ nobake, raw, vegan, dairy free, gluten free, refined sugar free and and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ Easy to make
⬩ Smells wonderful
⬩ Perfectly spiced
⬩ Made with seasonal flavors
⬩ Can be adapted nut-free
⬩ Loaded with fresh and bright flavors
⬩ Delicious, light, full of flavor, spice and holiday happiness on the inside.
Health Benefits of Cranberries
Cranberries are extremely useful in urinary and bladder infections. It prevents the bacteria from attaching to the cells of the bladder or urinary tract, rendering them ineffective in causing infection.
Nutritional Benefits: Vitamins and Minerals
Rich in beta-carotene, high in vitamin C and vitamin A, folic acid, small amounts of vitamin B1, B2, B3, B5, B6. Rich in calcium, chlorine magnesium, phosphorus, potassium, sodium, sulphur, small amounts of copper and iron.
A little information on Persimmons (also called Kaki)
This fruit is actually, a berry. Most commonly grown in Asia. There are two common types: Hachiya – the longer and more colorful variety (astringent persimmons are high in tannins which create a “chalky” or bitter taste, if eaten before completely soft), and Fuyu – the shorter tomato-like paler orange version is the most common (non-astringent persimmons can be consumed when firm or soft).
Have you ever had a persimmon? They’re a lovely sweet seasonal fruit. Persimmons and cranberries pair beautifully with a hint of orange and cinnamon in this comforting dessert. Plus, look at that spectacular color! Cranberry Persimmon Tart – a wonderful winter treat.
- For the Tart
- ⅓ cup golden flax meal
- ⅓ cup oat flour
- ½ cup almond meal
- 1 cup coconut flour
- ¼ cup coconut sugar
- 2 tablespoon coconut nectar
- ½ cup filtered water
- 2 tablespoon freshly squeezed orange juice
- zest of a lemon, about 1 tablespoon
- ⅛ teaspoon pink himalayan salt
- ¼ teaspoon ground all spice
- 1 tablespoon poppy seeds, optional
- 1 tablespoon psyllium husk
- For the Cranberry Sauce
- 2 cup fresh cranberries
- 1+1/4 cup water*
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon ground all spice
- ¼ cup coconut nectar
- ⅓ cup dried organic golden sultanas (unsweetened,
- also without added oil, and sulphites)
- ⅓ cup freshly squeezed orange juice
- For the Persimmon Layer
- ⅓ cup freshly squeezed orange juice
- ⅓ cup dried organic golden sultanas (unsweetened,
- without added oil, and sulphites)
- 2 very ripe persimmon, peeled
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground all spice
- ⅛ teaspoon ground cloves
- For the Tart - Line the bottom of the tart pan with parchment paper. Place all ingredients into a food processor and process until ingredients well combined. Press down evenly on the base and sides of an 8 inch tart pan. Only use ⅔ part of the mixture (keep ⅓ part for stars). Set aside the tart.
- For the Cranberry Sauce - In a large rectangular dish add 2 cup fresh cranberries with 1+1/4 cup water* and dehydrate your cranberries covered in water until they are soft about 2- 3 hours at 140°F, discard the soaking water and continue to dehydrate for another hour. Alternatively, you can also soak your cranberries overnight in a sealed container and they should soften up.
- In a blender, blend ½ cup cranberries with the remaining ingredients (orange juice, sultanas, spices and coconut nectar) until smooth.
- Add the 1+1/2 cup cranberries and pulse everything together. Pour the sauce over the linzer tart. Set aside.
- For the Persimmon Layer - Simply blend all the ingredients until it becomes smooth. Spread the jam over the cranberry sauce.
- To assemble - Roll out the other ⅓ of the dough, and cut out the stars. Place them on the dehydrator sheet and dehydrate together with the tart.
- Place the tart pan in a dehydrator and dehydrate for about 2 hours at 140°F, decrease heat to 115°F and continue to dehydrate about 4 hours. Remove the pan from dehydrator. Leave the tart to cool down. After the tart has cooled completely, gently press the bottom up to remove the tart from the pan.
- Decorate with the stars (you can deep them in melted vegan white chocolate) dehydrated and powdered cranberry juice pulp and fresh cranberries. Store in the refrigerator up to 5 days. Enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
