Vegan Caramel Gingerbread Tart (Print-Friendly Format)

Sweet vegan tart with caramel, gingerbread-style crust, and chocolate ganache. Perfect for gifting or celebrations.

# Ingredients You’ll Need:

→ Gingerbread Shortbread Cookie Crust

01 - 155 g all-purpose plain flour, plus extra for dusting
02 - 75 g vegan block butter or solid coconut oil, chilled
03 - 20 g packed brown sugar or coconut sugar
04 - 1 1/4 tablespoons gingerbread spice blend
05 - 2 tablespoons chilled water, or as needed

→ Caramel Filling

06 - 185 g smooth thick nut butter (such as cashew, almond, or peanut)
07 - 170 g maple syrup or other liquid sweetener
08 - 115 g vegan block butter or solid coconut oil, melted

→ Chocolate Ganache Topping

09 - 110 g dark chocolate, chopped
10 - 80 g thick canned coconut cream or other dairy-free cream

→ Decoration

11 - Gingerbread cookies (optional, for serving)

# How to Make It:

01 - Preheat oven to 180°C. Line or grease a 20 cm tart pan.
02 - Combine flour, vegan butter or coconut oil, brown sugar, and gingerbread spice in a mixing bowl or food processor. Mix until a soft but pliable dough forms. Add chilled water as needed.
03 - Roll dough on a lightly floured surface to 5 mm thickness. Transfer to tart pan, pressing against bottom and sides. Patch any holes with excess dough.
04 - Bake for 10–15 minutes until edges are golden brown and surface is evenly colored. Allow to cool.
05 - Mix nut butter, maple syrup, and melted vegan butter or coconut oil in a bowl until fully combined. Adjust sweetness if desired. Pour into cooled crust and refrigerate for 4 hours or until firmly set.
06 - Combine dark chocolate and coconut cream in a small saucepan over medium-low heat. Stir until chocolate is half melted, then remove from heat. Stir continuously until smooth.
07 - Pour ganache over the set caramel layer. Chill for 1 hour or until ganache is set.
08 - Garnish with gingerbread cookies or toppings of choice. Slice and serve. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

# Extra Tips:

01 - For a gluten-free version, substitute equal parts gluten-free flour blend, pressing directly into the tin as the dough may be crumbly.
02 - For nut-free caramel, use sunflower seed butter. Avoid tahini, as it is too runny for this preparation.
03 - If the ganache separates, whisk vigorously or blend with a stick blender until emulsified.

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