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Gingerbread Caramel Tart With Chocolate Silk

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4.1 from 21 reviews

This decadent vegan caramel tart features a spiced gingerbread cookie crust, a smooth and creamy nut butter caramel filling, and a rich dark chocolate ganache topping. Perfectly festive and free from animal products, this indulgent dessert is ideal for holiday celebrations or any special occasion where a sophisticated, plant-based treat is desired.

Ingredients

Scale

Gingerbread Shortbread Cookie Crust

  • 1 ¼ cups (155g) all-purpose plain flour, plus extra for dusting (see notes for gluten-free options)
  • 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 blend
  • 2 tablespoons chilled water, or as needed

Caramel Filling

  • ¾ cup (185g) smooth thick nut butter (cashew, almond, or peanut)
  • ½ cup (170g) maple syrup, or any other liquid sweetener
  • ½ 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 Oven 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 and set aside.
  2. Make the Gingerbread Crust: In a mixing bowl or food processor, combine the all-purpose flour, vegan butter or coconut oil, brown sugar, and gingerbread spice blend. Mix until the dough is evenly combined, soft but pliable, and can be pinched without breaking. Add chilled water gradually as needed to achieve the right consistency.
  3. Roll Out and Bake the Crust: On a lightly floured surface, roll out the pastry dough to about 1/4 inch (5 mm) thickness. Transfer it carefully to the tart pan, pressing it firmly on the bottom and sides to form an even crust. Use any extra dough to patch holes if necessary. Bake the crust for 10-15 minutes until golden brown around the edges. Remove and allow to cool completely.
  4. Prepare the Caramel Filling: In a bowl, mix together the nut butter, maple syrup, and melted vegan butter or coconut oil until smooth and fully combined. Adjust sweetness by adding more syrup if desired. Pour the caramel filling into the cooled gingerbread crust, smoothing out the surface.
  5. Chill the Tart: Place the tart in the refrigerator and chill for 4 hours, or until the caramel filling is set and firm enough to hold the ganache topping.
  6. Make the Chocolate Ganache: In a small saucepan over medium-low heat, combine the dark chocolate and thick coconut cream. Stir frequently until the chocolate is halfway melted, then remove from heat and continue stirring until fully melted and smooth. If the ganache separates due to overheating, whisk vigorously or use a stick blender to restore smoothness.
  7. Top and Set the Tart: Pour the smooth ganache over the set caramel layer evenly. Return the tart to the fridge for another hour to allow the ganache to firm up.
  8. Decorate: Optionally, decorate the top with gingerbread cookies or your desired festive decorations before serving.
  9. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Notes

  • For a gluten-free crust, substitute the all-purpose flour with a 1:1 gluten-free flour blend in equal quantity or combine ½ cup (80g) gluten-free all-purpose flour with ¾ cup (75g) almond flour. Gluten-free dough can be delicate; press directly into the tart pan instead of rolling out.
  • You can substitute the nut butter with your preferred choice, such as cashew, almond, or peanut butter.
  • Maple syrup can be replaced with other liquid sweeteners like agave nectar or brown rice syrup depending on taste preference.
  • Ensure vegan butter or solid coconut oil is chilled when making the crust to achieve a tender texture.
  • If ganache separates, avoid overheating by heating gently and stirring continuously.

Find it online: https://yumfoodusa.com/gingerbread-caramel-tart-with-chocolate-silk/