Name: Vegan Caramel Tart with Gingerbread Crust Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 5 h 35 min
Cuisine: Vegan
Ingredients: 1 ¼ cups (155g) all-purpose plain flour, plus extra for dusting (use gluten-free flour blend for gluten-free option); ⅓ cup (75g) vegan block butter, or solid coconut oil, chilled; 2 tablespoons (20g) packed brown sugar, or coconut sugar; 1 ¼ tablespoons gingerbread spice (homemade blend: ½ tablespoon ground cinnamon, ½ tablespoon ground ginger, ¼ tablespoon ground nutmeg); 2 tablespoons chilled water, or as needed; ¾ cup (185g) smooth thick nut butter (cashew, almond or peanut butter recommended); ½ cup (170g) maple syrup, or any other liquid sweetener; ⅓ cup (115g) vegan block butter, or solid coconut oil, melted; ⅔ cup (110g) dark chocolate, or desired chocolate; ⅓ cup (80g) thick scoopable canned coconut cream, or dairy free cream; Gingerbread cookies, optional for decoration

Jump to Recipe

Introduction

This Vegan Caramel Tart with Gingerbread Crust is a delightful treat perfect for cozy gatherings or festive occasions. With a spiced shortbread base, creamy nut butter caramel, and a rich chocolate ganache topping, it’s a delicious plant-based dessert that everyone will love.

A round tart with a golden-brown crust sits on a white plate on a white marbled surface. The tart has three visible layers: a smooth, thick caramel layer on the bottom, a thin, rich dark chocolate layer on top, and gingerbread cookies with white icing decorations placed on half of the chocolate surface. The gingerbread shapes include one large gingerbread man with white icing outlining and buttons, another smaller gingerbread man decorated with a white icing grid pattern, and star-shaped gingerbread cookies with various white icing designs. Small white sprinkles are scattered around the tart’s top. Two slices are cut and placed slightly leaning outward, showing the thick caramel layer inside. Nearby on the marbled surface are more gingerbread cookies and a white bowl filled with small puffed grains. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Gingerbread Shortbread Cookie Crust:

1 ¼ cups (155g) all-purpose plain flour, plus extra for dusting (see notes for gluten-free option)
⅓ cup (75g) vegan block butter, or solid coconut oil, chilled
2 tablespoons (20g) packed brown sugar, or coconut sugar
1 ¼ tablespoons gingerbread spice (see notes for homemade blend)
2 tablespoons chilled water, or as needed

Caramel Filling:

¾ cup (185g) smooth thick nut butter, such as cashew, almond, or peanut
½ cup (170g) maple syrup, or any other liquid sweetener
1/3 cup (115g) vegan block butter, or solid coconut oil, melted

Chocolate Ganache Topping:

⅔ cup (110g) dark chocolate, or desired chocolate
⅓ cup (80g) thick scoopable canned coconut cream, or dairy-free cream
Gingerbread cookies, optional for decoration

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan.
Step 2: Make the gingerbread crust. Combine all crust ingredients in a mixing bowl or food processor. Mix until a soft, pliable dough forms that can be pinched without breaking.
Step 3: On a lightly floured surface, roll out the dough to about 1/4 inch (5 mm) thick. Transfer it to the tart pan and press evenly across the bottom and sides. Use leftover dough to patch holes if needed.
Step 4: Bake the crust for 10-15 minutes until the edges are golden brown. Remove and let it cool completely.
Step 5: Prepare the caramel filling by mixing nut butter, maple syrup, and melted vegan butter in a bowl until smooth. Adjust sweetness if desired.
Step 6: Pour the caramel filling into the cooled tart crust and refrigerate for at least 4 hours until set.
Step 7: For the chocolate ganache, gently heat chocolate and coconut cream in a small saucepan over medium-low heat. Stir until half melted, then remove from heat and continue stirring until smooth.
Step 8: If ganache separates, whisk vigorously for 5 minutes or use a stick blender until smooth.
Step 9: Pour ganache over the set caramel tart and refrigerate for another hour or until firm.
Step 10: Decorate with gingerbread cookies if desired before serving.

Tips & Variations

For a gluten-free crust, use a 1:1 gluten-free flour blend or a mix of gluten-free all-purpose and almond flour, pressing into the pan instead of rolling.
If using spreadable vegan margarine, omit the water and add extra flour as needed for dough consistency.
Make your own gingerbread spice with ½ tablespoon cinnamon, ½ tablespoon ground ginger, and ¼ tablespoon nutmeg.
To make a gooier caramel without nut butter, try a banoffee pie caramel recipe increased by 150% or a date-based caramel blend.
Cashew butter is recommended for a neutral flavor; sunflower seed butter is a good nut-free alternative.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month. Thaw in the fridge before serving. Reheat at room temperature for best texture; avoid microwave as ganache may separate.

How to Serve

The image shows a round tart on a white plate with a white marbled surface. The tart has three clear layers: a crumbly, light brown crust at the bottom; a thick, smooth caramel layer in the middle, golden brown and glossy; and a dark chocolate layer on top, rich and shiny. The chocolate layer is decorated with gingerbread star-shaped cookies with white icing and small white sugar beads scattered over them. A slice is cut out from the tart, revealing the layers clearly. There are cookie crumbs on the plate and a woman's hand holding the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter for the caramel?

Yes, you can use almond, peanut, or sunflower seed butter for a nut-free option. Cashew butter is preferred for its neutral flavor and creaminess.

How do I prevent the ganache from separating?

Heat the chocolate and cream gently over medium-low heat and remove from heat as soon as the chocolate is half melted. Stir until smooth. If it separates, whisk vigorously or use a stick blender to re-emulsify.