Description

This vegan caramel tart features a gingerbread cookie crust, a luscious nut butter caramel filling, and a rich chocolate ganache topping. Perfectly spiced for the festive season, this indulgent dessert is dairy-free and gluten-free options are provided. It’s a stunning centerpiece for holiday gatherings or any occasion that calls for a decadent treat.

Ingredients

Scale

Gingerbread Shortbread Cookie Crust

1 ¼ cups (155g) all-purpose plain flour, plus extra for dusting (or gluten-free flour blend)
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 preferred)
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 vegan chocolate
⅓ cup (80g) thick scoopable canned coconut cream or dairy-free cream
Gingerbread cookies, optional for decoration

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Instructions

Preheat and Prepare Tart Pan: Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan to prepare for the crust.
Make the Gingerbread Crust: Combine flour, vegan butter, brown sugar, gingerbread spices, and chilled water in a mixing bowl or food processor. Mix until a soft, pliable dough forms that holds together when pinched. Roll out the dough to about 1/4 inch (5 mm) thickness on a lightly floured surface. Transfer to tart pan, pressing to fit bottom and sides evenly. Patch with excess dough if needed.
Bake the Crust: Bake the crust in the preheated oven for 10-15 minutes, or until the edges and surface turn a golden brown. Remove from oven and allow to cool completely.
Prepare the Caramel Filling: Whisk together nut butter, maple syrup, and melted vegan butter until smooth and combined. Adjust sweetness if desired. Pour the caramel mixture into the cooled tart crust and refrigerate for at least 4 hours or until firmly set.
Make the Chocolate Ganache: In a small saucepan over medium-low heat, combine dark chocolate and coconut cream. Stir gently until the chocolate is half melted, then remove from heat. Let the residual heat melt the remaining chocolate, stirring until smooth and glossy. If ganache separates or overheats, whisk vigorously or blend with a stick blender until emulsified.
Assemble the Tart: Pour the ganache evenly over the set caramel layer. Return tart to the refrigerator for 1 hour or until the ganache topping is set.
Decorate and Serve: Garnish the tart with gingerbread cookies or other desired decorations before serving. Store leftovers in an airtight container in the fridge 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 or a mix of ½ cup (80g) gluten-free flour and ¾ cup (75g) almond flour. Note that this dough is delicate and best pressed directly into the tart tin rather than rolled out.
Gingerbread spice blend can be homemade with ground ginger, cinnamon, cloves, nutmeg, and allspice.
Alternative nut butters may alter texture and flavor; choose smooth varieties for the best consistency.
Use solid vegan butter or coconut oil chilled to help achieve a sturdy crust.
If ganache separates, gentle reheating and whisking usually restores smoothness.