GLUTEN-FREE, VEGAN CRANBERRY-ALMOND TARTLETS

Gluten-Free, Vegan Cranberry-Almond Tartlets image

These tartlets are the perfect way to please everyone at the table on Thanksgiving. As with most vegan and gluten-free tarts, they're best served the day they're made, but you can press the crusts and freeze them ahead of time to give yourself a head start. The toasted-almond milk for the filling and the cranberry topping can be made up to 3 days in advance. Just bake the crusts and cook the filling the day you're serving the tartlets.

Provided by Amy Chaplin

Categories dessert

Time 3h5m

Yield Ten 3-inch tartlets

Number Of Ingredients 19

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Ingredients

3/4 cup rolled oats (see Cook's Notes)
3/4 cup whole toasted almonds (see Cook's Notes)
1/4 teaspoon sea salt
3/4 cup plus 2 tablespoons oat flour
6 tablespoons brown rice flour
1/4 cup melted extra-virgin coconut oil, plus more for the pans
6 tablespoons maple syrup
2 teaspoons pure vanilla extract
3/4 cup whole toasted almonds
1/3 cup maple syrup
1 tablespoon agar flakes
Pinch sea salt
2 teaspoons arrowroot
1 tablespoon pure vanilla extract
2 cups fresh or frozen cranberries
1/4 cup fresh orange juice
3 tablespoons maple syrup
Pinch cinnamon
1 teaspoon arrowroot

Steps:

For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.