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