First, make the crust. Preheat the oven to 350 degrees F. Place the dates in the bowl of a food processor and pulse until small granules form. Don't overmix or they will turn into a paste. Add the shortening, arrowroot, and sugar, and pulse until combined into a crumbly mixture. If it is too sticky, add some arrowroot powder one tablespoon at a time.
Place the mixture in the bottom of a 9-inch tart pan. Use your hands to work the mixture evenly across the bottom and up the sides, pressing it into an even form. Bake for 15 minutes, or until lightly browned - crust will be slightly soft, but develop a firmer texture as it cools. Set aside to cool to room temperature, or about 1 hour.
When the crust has fully cooled, make the filling. Add the cranberries, ½ cup of the orange juice, and maple sugar to a saucepan and simmer uncovered for 10 minutes, or until the cranberries have popped and softened. Set aside to cool for 5-10 minutes before using a high-speed blender or food processor to blend or process until completely smooth.
Sprinkle the gelatin on the remaining orange juice and set aside for 5 minutes to bloom. While you are waiting, wipe out the pot you used to cook the cranberries. Add the cranberry puree back to the pot along with the orange juice/gelatin mixture, and heat on low, while stirring constantly with a whisk, for about 5-10 minutes, or until the mixture reaches 140 degrees (this is to mix the gelatin, but be cautious not to heat too quickly or it will become stinky). Take off the heat and whisk in the shortening until completely smooth. Pour immediately into the tart crust.
Allow to cool for 5-10 minutes before placing in the refrigerator for at least 2 hours to set.
Notes
This recipe does fantastic prepared ahead of time, and keeps wonderfully in the refrigerator.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cranberry-tart-coconut-free/