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This vegan caramel tart brings together everything I crave in a holiday dessert rich caramel silky chocolate and a gingerbread-spiced crust that tastes just like biting into a cozy cookie It always steals the show at gatherings and nobody can ever believe it is dairy free
I remember the first time I brought it to a potluck and people went wild for that gingery crust against the creamy caramel If you want an easy wow-factor dessert this is it
Ingredients
- All purpose flour: gives structure and holds the crust together choose a high quality flour for best texture
- Chilled vegan butter or coconut oil: ensures a flaky buttery shortbread like crust solid fats make all the difference
- Brown or coconut sugar: brings a molasses warmth to the base for depth and sweetness packed tightly for accuracy
- Gingerbread spice blend: infuses the pastry with festive fragrance and heat a homemade mix with cinnamon ginger and nutmeg works beautifully
- Chilled water: keeps the dough tender a little at a time prevents toughness
- Smooth nut butter: acts as the base of the caramel creamy and thick I like cashew for its neutral taste choose fresh well stirred nut butter for best results
- Maple syrup: sweetens the caramel and adds a deep earthy note you can sub with any liquid sweetener but real maple gives magic
- More vegan butter or coconut oil: in the caramel adds richness and helps the filling set
- Dark chocolate: forms a glossy ganache topping use a good chocolate bar for a deep flavor and smooth melt
- Canned coconut cream: makes the ganache luscious and silky scoop off the thickest part from a chilled can for superior results
- Gingerbread cookies: add extra charm on top totally optional but delightful if you want to dress it up
Instructions
- Make the Crust:
- Combine all purpose flour vegan butter or coconut oil brown sugar and gingerbread spice in a bowl or food processor Blend everything until it is evenly mixed and the dough holds together when pinched If it is crumbly add chilled water bit by bit until soft yet not sticky
- Roll Out the Dough:
- Sprinkle a bit of flour over your work surface Roll the dough to about quarter inch thickness Strong but supple is the goal so fix cracks or holes as needed Carefully ease the dough into your tart pan pressing to cover the base and up the sides Patch with extra bits as necessary
- Bake the Crust:
- With the oven at 180 degrees Celsius or 355 degrees Fahrenheit bake the crust for ten to fifteen minutes Watch for golden edges and a subtle toasted scent The crust should be dry to the touch when done Set aside to cool completely before filling
- Mix the Caramel Filling:
- In a clean bowl stir together the nut butter maple syrup and melted vegan butter or coconut oil Blend very well so there are no lumps Taste and tweak the sweetness if you want Pour this glossy mixture into your cooled tart crust smooth out then chill for four hours until set
- Prepare the Ganache:
- Put dark chocolate and coconut cream into a small saucepan Warm gently over medium low heat Stir as the chocolate melts halfway then take off the heat Continue stirring until everything is blended and the ganache is shiny If it splits whisk vigorously or use a stick blender to unite it
- Finish and Chill the Tart:
- Pour silky ganache over the set caramel layer Use a spatula to evenly spread it Let the tart chill at least one hour in the fridge until the top is glossy and firm Decorate with gingerbread cookies or extra spice as you like
My favorite part has to be the caramel center The maple and nut butter combo is so rich without being heavy every time I make this my partner insists on licking the spoon The holidays do not feel complete without its aroma in the kitchen
Storage Tips
Store leftover tart covered tightly in the refrigerator for three days It stays fresh longer than most pastries thanks to its rich fillings For longer storage slice and freeze pieces in a well sealed container Layer parchment to prevent sticking
Ingredient Substitutions
Swap the all purpose flour with a gluten free blend use a combo of oat and almond flour for extra flavor If you prefer nut free go with sunflower seed butter in the filling Coconut oil replaces vegan butter easily wherever called for
Serving Suggestions
Set out slices on a platter with extra gingerbread or candied pecans and a dusting of cinnamon For a dinner party top each slice with berries or a spoonful of plant based whipped cream This tart holds up beautifully at room temperature so it is easy to pack for potlucks
Cultural and Seasonal Notes
The gingerbread crust is inspired by European holiday cookies with a spiced warmth that feels nostalgic Chocolate caramel tarts like this cross many culinary borders and adapt well to different traditions Tuck a sprig of rosemary by each piece on your winter table for a festive look
Seasonal Adaptations
Try orange zest in the crust for a bright twist Sprinkle flaky salt or pomegranate seeds on top for holiday flair In summer garnish with sliced strawberries or fresh figs
Success Stories
Several friends have messaged me after making this tart for birthdays and brunches not just holidays It has become a request at my family gatherings and even my vegan skeptical uncle admits he craves it after just one bite
Freezer Meal Conversion
To freeze cut the tart into slices and wrap individually Slip into a container or freezer bag and keep for up to one month Let slices thaw overnight in the fridge or at room temp for about thirty minutes before serving
Even first time bakers can make this vegan caramel tart and impress a crowd Enjoy each bite and happy holidays
Common Recipe Questions
- → Can I make the crust gluten-free?
Yes, substitute the flour with a 1:1 gluten-free blend or use almond flour for a gluten-free crust. The texture will be slightly more delicate, so press it directly into the tin instead of rolling.
- → What can I use instead of nut butter for the caramel?
Sunflower seed butter works as a nut-free alternative. For a date-based filling, blend soaked dates with coconut oil and almond butter for a creamy result.
- → How do I prevent the ganache from splitting?
Heat the chocolate and coconut cream gently. If it separates, vigorously whisk for a few minutes or use a stick blender to restore smoothness.
- → How should I store leftover tart?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Thaw before serving for best texture.
- → Can I prepare this dessert in advance?
Yes, you can make the tart a day ahead. It holds its shape well after chilling and tastes great served cold from the fridge.