Prepare to soak in all the gasps that this Cranberry Hazelnut Tart will elicit from your family and friends – before they’ve even taken a bite. And boy howdy – when they take that bite…wowsa!! One bit of this and yuo’ll realize how underrated cranberries are.
It might look like this spectacular tart must be hard and long and complicated to make, but if you’re down with ground nut crusts then this will be an absolute breeze.
Hazelnuts are my favorite, but they are also underrated – especially in the keto world – so this was a chance for me to pair two of my favorite flavors into one glorious dessert. Cranberries and hazelnuts go *really* well together.
You can make this Cranberry Hazelnut Tart in advance and each stage can be done several hours – or even a day – before the next making it perfect for when you are cooking a lot of food or a lot of different dishes. Getting your dessert ready in advance equals way less stress and way more fun for you!
You will want to serve this all year round so grab some cranberries while they’re in season and stash them in the freezer so you can dazzle your peeps year-round.
Cranberry Hazelnut Tart
Author: Carrie Brown | Prep time: 45 mins | Cook time: 0 | Total time: 45 mins + cooling time | Serves: 12
What You Need
- 8 oz. / 225g ground hazelnuts (or grind your own from whole hazelnuts)
- 4 oz. / 110g almond flour
- 3 oz. / 85g erythritol OR allulose OR xylitol
- 1 tsp. konjac flour / glucomannan powder
- ½ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
- 3 ½ oz. / 100g butter, melted
- ¼ cup / 2 fl oz. water
- 1 TBSP gelatin or agar agar
- 1 batch Cranberry Sauce (Recipe: https://carriebrown.com/archives/26738)
- 1 cup / 8 fl oz. thick coconut milk (in a can)
What You Do
- If your Cranberry Sauce is freshly cooked, leave it to cool completely, then cover until needed in the recipe.
- The day before making the filling for this tart place your can of thick coconut milk upside down in the fridge. When you are ready to use it, remove it from the fridge, turn it the right way up and then open the can. Pour out all of the watery part into a jug or bowl – we do not use this part in the recipe. Measure out 1 cup / 8 fl oz. of the solid coconut milk remaining in the can.
- Lightly brush a 9” loose-bottomed pan with avocado oil.
- Put the ground hazelnuts and almond flour in a dry skillet over medium heat and toast until golden brown – about 4 minutes. Stir and turn often to ensure they toast evenly.
- Remove the toasted nut flours from the heat, pour into a large bowl and allow to cool for 5 minutes.
- Add the sweetener, konjac flour, and sea salt, and stir well.
- Add the melted butter and mix well until the nut flours are completely coated in butter.
- Pour the nut mixture into the oiled pan and spread out evenly. Using a straight-sided glass press the almonds down firmly and evenly across the bottom of the pan and up the sides.
- Place pan in the fridge so that the crust firms.
- Put the water in a shallow dish and sprinkle the gelatin evenly over the top and leave to soak for 5 minutes.
- Put the Cranberry Sauce and the thick coconut milk in a blender and blend until very smooth.
- Once the gelatin has soaked, pop the dish in the microwave and pulse in increments of 10 seconds until the gelatin is liquid.
- While the blender is running, remove the center piece of the blender lid and pour the gelatin into the cranberry mixture and blend to combine completely.
- Remove the pan from the fridge and pour the cranberry mixture into the tart crust and spread out evenly.
- Return the pan to the fridge so and chill for 4 hours to set the filling.
- Decorate with whipped cream, chopped toasted hazelnuts and sugared cranberries.
Top Recipe Tips
- If you are grinding your hazelnuts make sure you pulse them in the blender or food processor and watch carefully so that you don’t inadvertently end up with hazelnut butter.
- While the heart shaped tin makes a super pretty tart, you can use whatever shape you have. Round and square will both be easier to cut into uniform pieces.
- You can use any ground nuts that you want – even all almond – but hazelnut and cranberry are two flavors that go together especially well so I would encourage you to make it as written.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More cranberry recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch our Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.
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