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Vegan Caramel Tart with Gingerbread Crust Recipe

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★★★★★

4.9 from 98 reviews

This Vegan Caramel Tart with Gingerbread Crust is a decadent, plant-based dessert perfect for festive occasions or any time you crave a rich, indulgent treat. Featuring a spiced gingerbread shortbread crust, a luscious nut butter caramel filling, and a decadent vegan chocolate ganache topping, this tart combines layers of warm flavors and satisfying textures, all made without dairy or eggs.

Ingredients

Scale

Gingerbread Shortbread Cookie Crust

  • 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

Caramel Filling

  • 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

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

  1. Preheat and prepare tart pan. Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan to prevent sticking.
  2. Make the gingerbread crust. Combine all crust ingredients in a mixing bowl or food processor and mix until a soft, pliable dough forms that can hold shape without breaking. Roll out the dough on a lightly floured surface to about ¼ inch (5 mm) thickness, transfer to the tart pan, pressing it into the bottom and sides to form an even crust. Patch any holes with extra dough.
  3. Bake the crust. Bake the crust in the preheated oven for 10-15 minutes or until the edges turn golden brown and the surface is evenly golden. Remove from oven and set aside to cool completely.
  4. Prepare the caramel filling. In a mixing bowl, combine the nut butter, maple syrup, and melted vegan butter or coconut oil. Mix thoroughly until smooth and well combined, tasting and adjusting sweetness if desired.
  5. Fill tart with caramel and chill. Pour the caramel filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours until fully set.
  6. Make the chocolate ganache topping. In a small saucepan over medium-low heat, gently warm the dark chocolate and coconut cream, stirring until chocolate is half melted. Remove from heat and let residual heat melt the rest while stirring to create a smooth ganache. If separation occurs, whisk vigorously or blend with a stick blender until emulsified and smooth.
  7. Top and chill tart. Pour the ganache over the set caramel layer, spreading evenly. Return the tart to the fridge for 1 hour or until the ganache is firm.
  8. Decorate and serve. Decorate with gingerbread cookies or other desired toppings. Store leftovers in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.

Notes

  • For a gluten-free tart crust, substitute 1:1 gluten-free flour blend or mix ½ cup (80g) gluten-free all-purpose flour with ¾ cup (75g) almond flour. This mixture may be too delicate to roll out; press directly into the tart tin.
  • If using vegan spreadable margarine instead of block butter or coconut oil, omit the water and add more flour as needed for dough consistency.
  • For homemade gingerbread spice blend: use ½ tablespoon ground cinnamon, ½ tablespoon ground ginger, and ¼ tablespoon ground nutmeg.
  • For a gooey caramel alternative without nut butter, multiply the caramel quantity from banoffee pie recipe by 150%.
  • Date-based caramel option: Blend 1 ¼ cups (250g) soaked pitted dates, ½ cup (125g) almond/cashew butter, 3 tablespoons (45g) coconut oil, and maple syrup to taste for a smooth caramel substitute.
  • Cashew butter is recommended for a neutral flavor; sunflower seed butter works as a nut-free option; avoid tahini as it is too runny for this recipe.

Keywords: vegan tart, caramel tart, gingerbread crust, vegan dessert, plant-based dessert, holiday tart, dairy free dessert, nut butter caramel

Find it online: https://hannahdelgado.com/vegan-caramel-tart-with-gingerbread-crust-recipe/