Preheat your oven to 350 degrees Fahrenheit.
Grease a long rectangular tart pan thoroughly with coconut oil.
In a large bowl, mix the almond flour, arrowroot flour, and a pinch of salt.
Incorporate the egg, egg white, and cold Earth Balance butter into the dry mixture until a dough forms.
Press the dough evenly into the prepared tart pan and bake until golden brown.
Simmer cranberries, orange marmalade, and monkfruit sweetener in a saucepan until berries burst.
Stir in the gelatin to thicken the cranberry mixture and let it set slightly.
Pour the cranberry filling into the cooled crust.
Whisk together the vanilla Greek yogurt and casein protein to create the frosting.
Spread the protein frosting over the top of the tart and chill before serving.