Vegan Caramel Tart
- Plantiful Palate
- Mar 21
- 3 min read
This vegan caramel tart is a little slice of luxury that doesn’t need to shout to impress. With its velvety-smooth caramel filling and a rich, crumbly chocolate biscuit base, it’s the sort of vegan dessert that wows guests with both looks and flavour. It’s sweet but not cloying, indulgent yet balanced, perfectly designed to hit that dessert sweet spot. And the best part? It’s made entirely from plant-based ingredients, meaning it’s one of those Vegan recipes and lacto vegetarian recipes that proves just how delicious cruelty-free eating can be.
Inspired by our love for all things caramel, this tart came to life after one too many caramel cravings needed answering. The result was this beautifully creamy, no-fuss tart that brings a smile with every slice. Whether you’re hosting a dinner party, need a treat for a cosy night in, or wondering what to serve vegan guests, this Vegan dessert recipe fits the bill. It’s also one of those Vegan recipes to impress when you really want to showcase how indulgent plant-based treats can be.
Recipe:
Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 4 hours
Total time: 4 hours 45 minutes
Ingredients:
For the base:
200g vegan chocolate biscuits (like Bourbons or Oreos, cream removed if needed)
For the caramel filling:
250g light brown sugar
400ml full-fat coconut milk (from a tin)
3 tbsp cornflour
1 tsp vanilla extract
½ tsp sea salt
Optional garnish:
Sea salt flakes for sprinkling
Shaved vegan chocolate or a light drizzle of melted dark chocolate
Method:
Blitz the biscuits in a food processor until they resemble fine crumbs. No processor? No problem. Pop them in a freezer bag and bash with a rolling pin, it’s great therapy. Mix with the melted dairy-free butter until you’ve got a sand-like texture that holds when squeezed.
Tip the mixture into an 8-inch tart tin and press it in firmly using the back of a spoon or your fingers, making sure to push it up the sides. Think of it like building a delicious foundation for that caramel goldmine. Pop it in the fridge to chill while you move on to the filling.
In a saucepan, mix the brown sugar and coconut milk over medium heat. Stir until the sugar has dissolved, then let it gently bubble away for 10–15 minutes. It should start to darken slightly and smell amazing—like toffee dreams.
In a small bowl, whisk the cornflour with a few tablespoons of cold water until smooth. Slowly pour this into your bubbling caramel mixture, stirring constantly. This is where the magic happens—it’ll thicken up beautifully.
Once thickened to a smooth, pudding-like consistency, stir in the vanilla extract and sea salt. Give it a taste (careful, it’s hot!) and adjust the salt if you want a more pronounced salted caramel vibe.
Pour the caramel into your chilled tart base and smooth out the top. It’s silky, shiny, and gorgeous—resist the urge to dive in straight away. Chill in the fridge for at least 4 hours or until completely set.
When ready to serve, sprinkle with a few sea salt flakes or shaved chocolate if you’re feeling fancy. Slice, share (or don’t), and enjoy every dreamy bite.
Additional Tips:
If your caramel looks a bit too thick after cooling, let it warm slightly at room temperature before slicing.
Add a pinch of cinnamon to the base for a warm, spiced undertone.
It pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut cream.
Allergy information / alternatives:
Gluten-free: Use gluten-free chocolate biscuits.
Nut-free: Ensure dairy-free butter is nut-free.
Soy-free: Check all packaged ingredients.
Nutritional Information (per serving):
Calories: ~360 kcal
Protein: ~2 g
Fat: ~25 g
Carbohydrates: ~35 g
Sugar: ~22 g
Salt: ~0.3 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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