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Vegan caramel tart with a gingerbread crust

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4.3 from 4 reviews

This Vegan Caramel Tart with a Gingerbread Crust is an indulgent, plant-based dessert perfect for festive occasions or whenever you’re craving a rich, sweet treat. Featuring a spiced gingerbread crust, smooth nut butter caramel filling, and a decadent chocolate ganache topping, this tart is both dairy-free and entirely vegan. With a blend of warming spices and luscious textures, it’s sure to impress family and friends while accommodating vegan dietary preferences.

Ingredients

Gingerbread Crust

  • 1 1/4 cups (155g) all-purpose plain flour (plus extra for dusting; use gluten-free alternative if desired)
  • 1/3 cup (75g) vegan block butter or solid coconut oil, chilled
  • 2 tablespoons (20g) packed brown sugar or coconut sugar
  • 1 1/4 tablespoons gingerbread spice blend
  • 2 tablespoons chilled water (or as needed)

Caramel Filling

  • 3/4 cup (185g) smooth thick nut butter (cashew, almond, or peanut)
  • 1/2 cup (170g) maple syrup or any liquid sweetener
  • 1/2 cup (115g) vegan block butter or solid coconut oil, melted

Chocolate Ganache Topping

  • 2/3 cup (110g) dark chocolate (vegan if desired)
  • 1/3 cup (80g) thick scoopable canned coconut cream or dairy-free cream

Optional Decoration

  • Gingerbread cookies

Instructions

  1. Preheat Oven: Set your oven to 180°C (355°F) and prepare an 8-inch (20 cm) tart pan by lining or greasing it thoroughly.
  2. Prepare Gingerbread Crust: Combine the flour, vegan butter, brown sugar, gingerbread spice, and chilled water in a mixing bowl or food processor. Mix until a soft, pliable dough forms that can be pinched without breaking.
  3. Roll Out Dough: Lightly flour your work surface and roll the dough to about 1/4 inch (5 mm) thickness. Transfer to the tart pan, pressing the dough evenly across the base and sides. Patch any holes with excess dough.
  4. Bake Crust: Bake the tart shell for 10-15 minutes until the edges are golden brown and the surface is evenly colored. Remove from oven and allow it to cool completely.
  5. Make Caramel Filling: In a mixing bowl, blend the nut butter, maple syrup, and melted vegan butter until smooth and fully combined. Adjust sweetness by adding more sweetener if desired.
  6. Fill Tart Shell: Pour the caramel mixture into the cooled gingerbread crust. Chill in the refrigerator for at least 4 hours until the caramel is set.
  7. Prepare Chocolate Ganache: In a small saucepan over medium-low heat, combine the dark chocolate and coconut cream. Stir continuously as the chocolate begins to melt halfway, then remove from heat and stir until smooth.
  8. Fix Separation (if needed): If the ganache separates, whisk vigorously for about 5 minutes until emulsified, or use a stick blender to smooth it out.
  9. Top Tart: Pour the ganache evenly over the set caramel layer. Return the tart to the fridge and chill for 1 hour until the ganache is firm.
  10. Decorate: Decorate the tart with gingerbread cookies or other desired toppings.
  11. Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

Notes

  • Note 1: For a gluten-free version, substitute plain flour with a gluten-free all-purpose flour blend.
  • Note 2: Vegan block butter or chilled solid coconut oil both work well to form the crust.
  • Note 3: Homemade gingerbread spice typically includes ground ginger, cinnamon, nutmeg, cloves, and allspice.
  • Note 4: Choose a smooth nut butter without added sugar or salt for the best caramel texture and flavor.

Find it online: https://bitezly.com/vegan-caramel-tart-with-a-gingerbread-crust/