Ingredients

• 1 Vegan Tart Crust, baked – Or see below for date-hazelnut crust option
• 5 cups fresh or frozen cranberries
• 1 ⅓ cups sugar
• 1 orange, zested and juiced
• 1 teaspoon lemon zest
• 1 cup solid coconut cream (only the solid portion, NOT the liquid)

Instructions

1. Two days prior, place two (14 oz) cans of full-fat coconut milk in the back of the refrigerator. This causes the coconut cream to separate from the liquid in the cans and is crucial for the proper consistency of the filling.
2. Heat a large sauce pan over medium heat. Cook the cranberries, sugar, orange juice, and orange zest until the cranberries burst and the sauce thickens, 12 to 15 minutes (will take a few minutes longer for frozen cranberries). The cranberry sauce should be very thick (refer to photos above). Stir in the lemon zest. Let cool for 15 minutes.
3. Scoop 1 cup solid coconut cream into a blender (reserve the liquid portion of the coconut milk for use in another recipe), and add the cranberry sauce to the blender. Blend until velvety smooth, stopping to scrape down the sides of the blender as needed. Pour into the prepared crust, and smooth the top with a spoon or silicone spatula. 
4. Refrigerate the tart, uncovered, until chilled and set, 4 hours to overnight.