Gingerbread Caramel Tart With Chocolate Silk Recipe
Introduction
This Gingerbread Caramel Tart with Chocolate Silk is a festive and delicious dessert that combines the warmth of gingerbread spices with rich caramel and smooth chocolate ganache. Perfect for holiday gatherings or special occasions, it’s both vegan-friendly and impressive.
Ingredients
- 1 ¼ cups (155g) all-purpose plain flour, plus extra for dusting
- 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
- 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
- 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
- Step 1: Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan to prevent sticking and set aside.
- Step 2: In a mixing bowl or food processor, combine the flour, chilled vegan butter or coconut oil, brown sugar, and gingerbread spice blend. Mix until the dough is soft and pliable, adding chilled water gradually if needed to bring it together.
- Step 3: On a lightly floured surface, roll out the dough to about 1/4 inch (5 mm) thickness. Transfer it carefully to the tart pan, pressing it evenly on the bottom and sides. Patch any holes with extra dough.
- Step 4: Bake the crust for 10-15 minutes until golden brown around the edges. Remove and let cool completely.
- Step 5: In a bowl, mix nut butter, maple syrup, and melted vegan butter or coconut oil until smooth. Adjust sweetness if desired.
- Step 6: Pour the caramel filling into the cooled crust, smoothing the top. Refrigerate for 4 hours or until set and firm.
- Step 7: For the ganache, heat dark chocolate and coconut cream in a small saucepan over medium-low heat, stirring frequently. Remove from heat when half melted and stir until smooth. If it separates, whisk vigorously to smooth out.
- Step 8: Pour ganache evenly over the set caramel layer. Return tart to the fridge for 1 hour to firm up.
- Step 9: Optionally decorate with gingerbread cookies or your favorite festive toppings before serving.
Tips & Variations
- Use almond or cashew butter for a milder nut flavor, or peanut butter for a richer taste.
- For a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- If ganache thickens too much while chilling, let it sit at room temperature briefly before spreading.
- Try adding a pinch of sea salt on top of the caramel layer before adding ganache for a salted caramel twist.
Storage
Store leftover tart covered in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month; thaw in the refrigerator before serving. Reheat ganache gently at room temperature if it firms too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can substitute with regular butter if you are not avoiding dairy; it will still yield a delicious tart with a slightly different texture.
How do I prevent the crust from getting soggy?
Baking the crust until golden before adding the caramel filling helps prevent sogginess. Make sure it is fully cooled before pouring the filling, and chill the tart to set the layers firmly.
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Gingerbread Caramel Tart With Chocolate Silk Recipe
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Gingerbread Caramel Tart with Chocolate Silk is a decadent vegan dessert perfect for festive occasions. Featuring a spiced gingerbread crust, rich nut butter caramel filling, and a smooth dark chocolate ganache topping, this tart combines comforting holiday flavors with a creamy texture. Gluten-free options are available, making it a versatile treat for many dietary preferences.
Ingredients
Scale
For the Gingerbread 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
For the 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
For the Chocolate Ganache
- ⅔ cup (110g) dark chocolate, or desired chocolate
- ⅓ cup (80g) thick scoopable canned coconut cream, or dairy-free cream
For Decoration (Optional)
- Gingerbread cookies
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate: Optionally, decorate the top with gingerbread cookies or your desired festive decorations before serving.
- 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 gluten-free plain flour.
- Use solid coconut oil as a vegan substitution for block butter in both crust and filling.
- Adjust the level of sweetness in the caramel filling by adding more or less maple syrup according to taste.
- Ensure the tart is fully chilled before adding the ganache to prevent mixing layers.
- Chocolate ganache may need gentle reheating or vigorous whisking if it separates while melting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: Western, Holiday
Keywords: Gingerbread tart, vegan caramel tart, chocolate ganache tart, holiday dessert, vegan dessert, gingerbread crust, nut butter caramel
