vegan caramel tart

This ooey-gooey vegan caramel tart with crunchy cashews is absolutely delicious!

Vegan caramel tart

flour

tsp salt

½ tsp baking powder

Truvia sugar

margarine

olive oil

vanilla extract

ml soya milk

700 g pitted dates

salt

full-fat coconut milk

tsp vanilla extract

cornstarch

g cocoa

roasted salted cashews

Mix the dry ingredients together (from the flour...

Mix the dry ingredients together (from the flour to the Truvia/sugar).

Rub the margarine into the dry ingredients until...

Rub the margarine into the dry ingredients until it resembles crumbs. Use a little of the olive oil to lightly oil your pie pan and then add in the oil and the rest of the wet ingredients to the dry, and mix well until everything comes together.

Smooth as quickly as possible with your hands...

Smooth as quickly as possible with your hands into a ball.

Pop into the freezer for half an hour.

Take out the dough and place on a...

Take out the dough and place on a lightly floured worktop. Roll with a rolling pin into a large circle 1.5 inches bigger than the circumference of your pie pan.

Lightly dust the top of the rolled-out dough...

Lightly dust the top of the rolled-out dough with flour, and pick the edge up and roll all the dough up around your rolling pin (carefully so as not to break it).

Unroll the pastry over and into your pie-dish....

Unroll the pastry over and into your pie-dish. Use your hands to push the dough into every crevice of the pan, and either cut off any overhanging dough or pinch into the desired shape.

Prick the base all over with a fork...

Prick the base all over with a fork and place the pie pan in a preheated 160c (fan) oven. Bake for 15 minutes, then cover with tin foil to prevent burning, increase the heat to 180c and bake for a further 5-10 minutes, until golden and just done.

Blend or process the dates with one can...

Blend or process the dates with one can of coconut milk, the salt, vanilla extract, cocoa and cornstarch, pushing the mixture down the sides until it's as smooth as possible.

Add 1/2 of the remaining can of coconut...

Add 1/2 of the remaining can of coconut milk, blend again. Add the remaining coconut milk and continue blending until your silky smooth caramel is ready.

Pour out the caramel into a non-stick pot...

Pour out the caramel into a non-stick pot and heat over a medium heat until simmering. Maintain at a lively simmer, being careful to not get spattered, for five minutes.

Pour the hot caramel into the pie crust.

Roughly chop the cashews and sprinkle over the...

Roughly chop the cashews and sprinkle over the top of the filling, lightly pressing in with your fingertips (you don't want the nuts pushed under, but you do need them lightly pressed into the caramel or they will fall off when you cut your pie).

Leave the pie to cool for 45 minutes...

Leave the pie to cool for 45 minutes then place in the fridge and chill for at least six hours, overnight would be better.

Slice your yummy pie and remove from the...

Slice your yummy pie and remove from the pie-pan.

A vegan caramel tart with a gingerbread cookie crust and chocolate ganache topping! This indulgent dessert is perfect for the festive season.

Vegan caramel tart with a gingerbread crust

(155 grams) all-purpose plain flour (plus extra

(75 grams) vegan block butter (or solid coconut oil, chilled (note 2))

(20 grams) packed brown sugar (or coconut sugar)

gingerbread spice ((note 3 for homemade blend))

water

(185 grams) smooth thick nut butter (such

(115 grams) vegan block butter (or solid coconut oil, melted)

(110 grams) dark chocolate (or desired chocolate)

(80 grams) thick scoopable canned coconut cream (or dairy free cream)

Gingerbread cookies (optional)

Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan.

Add all the ingredients to a mixing bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.

On a lightly floured surface, roll out the pastry so it&#39;s about 1/4 inch (5 mm) thick. Transfer it to your tart tin and press it against the bottom and sides to form the crust. Use any excess pastry to patch up any holes. Set aside.

Bake the tart crust for 10-15 minutes or until the edges are golden brown or until the surface is evenly golden brown. Set aside to cool.

Make the gingerbread crust:

Add all the ingredients to a mixing bowl and mix until well combined. Add more sweetener to taste if desired. Pour the caramel into the cooled tart crust and chill for 4 hours or until set.

Make the caramel:

Add the chocolate and coconut cream in a small saucepan over medium-low heat. Mix until the chocolate is half melted and remove from heat. Allow the remaining chocolate to melt and mix the ganache until smooth.

If your ganache separates, it&#39;s been heated too high. Simply whisk for 5 minutes or until emulsified. Or use a stick blender and blend until smooth.

Top 2 vegan caramel tart recipes from across the web

The most viewed vegan caramel tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan caramel tart

Vegan caramel tart with a gingerbre...

Top 2 vegan caramel tart recipes from across the web

The most viewed vegan caramel tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan caramel tart

Vegan caramel tart with a gingerbre...

The most viewed vegan caramel tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine