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flatlay of pink tart with pomegranate and cranberries on top on a grey surface.

Vegan Cranberry Pomegranate Tart

A deliciously light and tangy cranberry pomegranate curd tart with subtle hints of white chocolate and a no-bake gingerbread base. This pretty dessert makes the perfect centerpiece for your holiday table while being vegan-friendly and gluten-free.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 303kcal



  • 1 cup roasted buckwheat
  • ½ cup pecans
  • ¼ teaspoon sea salt
  • 3 tablespoons coconut sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 ½ tablespoons coconut oil solid
  • 1 tablespoon water



  • Fresh cranberries
  • Fresh pomegranate


  • Line the base of a 9.5" springform tart pan with parchment paper.
  • Add the roasted buckwheat to your food processor and blitz for a couple of minutes until you have a course flour consistency.
  • Add the pecans, salt, cinnamon, ginger, and coconut sugar and blend again until the mixture reaches a floury consistency. Lastly, add in the coconut oil and water and blend again to form a dough.
  • Press the base mixture into the tart pan using a spatula to compact it evenly into the case and sides of the pan. Set aside in the fridge.
  • For the filling, add the cranberries, pomegranate seeds, and maple syrup to a saucepan and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until the cranberries have popped and cooked down. Remove from the heat and allow to cool slightly for 5-10 minutes.
  • Transfer the cranberry pomegranate jam to your blender and add the coconut milk, vanilla bean paste, and agar-agar. Blend until smooth and creamy.
  • Pass the mixture through a sieve and place it back into a clean saucepan. Bring the mixture to a simmer and cook for 5 minutes, whilst stirring continuously. This will activate the agar-agar.
  • Add the white chocolate or cacao butter to a large heat-proof bowl and pour the hot cranberry pomegranate mixture into the bowl. Whisk until combined. Allow it to cool for about 10 minutes.
  • Transfer the filling into the tart base and gently tap the tart tin on your work surface to knock out any air bubbles. Transfer the tart to the fridge to set for a minimum of 4 hours or preferably overnight.
  • Garnish with fresh pomegranate seeds and cranberries before serving.


  • Store this tart in the fridge in an airtight container for up to 3 days.


Calories: 303kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 85mg | Potassium: 248mg | Fiber: 5g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg