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Vegan Caramel Tart with Gingerbread Crust

A decadent, dairy-free holiday dessert featuring a spiced gingerbread cookie crust, a rich salted coconut caramel filling, and a glossy dark chocolate ganache topping.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Crust
  • 2 cups gingerbread cookie crumbs store-bought or homemade
  • 0.33 cup vegan butter melted
  • 1 pinch salt
Caramel Filling
  • 1 can full-fat coconut milk 13.5 oz / 400ml
  • 0.75 cup brown sugar packed
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
Ganache Topping
  • 150 g dark chocolate dairy-free, chopped
  • 0.5 cup coconut milk or plant-based cream
  • 5 small gingerbread cookies for decoration

Equipment

  • Food processor
  • 9-inch Tart Pan with Removable Bottom
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Pulse cookies in a food processor to fine crumbs.
  2. Mix crumbs with melted vegan butter and salt. Press firmly into a 9-inch tart pan.
  3. Bake crust for 8-10 minutes. Let cool completely.
  4. For caramel: Simmer coconut milk, brown sugar, oil, and salt in a saucepan over medium-low heat. Stir often until thickened and amber (20-30 mins). Stir in vanilla.
  5. Pour caramel into crust. Chill for 2 hours until set.
  6. For ganache: Pour hot coconut milk over chopped chocolate. Let sit 2 mins, then stir until smooth.
  7. Pour ganache over the set caramel. Decorate with cookies while wet.
  8. Chill for 1 more hour before slicing with a hot knife.

Notes

Keep refrigerated. Serve cold or slightly chilled.