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Recipes
Vegan Salted Caramel Chocolate Tart
Recipe

19 INGREDIENTS • 12 STEPS • 3HRS

Vegan Salted Caramel Chocolate Tart

5.0
3 ratings
Here's my gift to you, a creamy coconut caramel poured into a rich, chocolate crust all topped with a luxurious dark chocolate ganache and sprinkled with flake salt. A decadent dessert sure to impress anyone, vegan or not!
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Here's my gift to you, a creamy coconut caramel poured into a rich, chocolate crust all topped with a luxurious dark chocolate ganache and sprinkled with flake salt. A decadent dessert sure to impress anyone, vegan or not!
3HRS
Total Time
$1.14
Cost Per Serving
Ingredients
Servings
8
US / Metric
Crust
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Water
2 Tbsp
Water
Vegan Butter
2/3 cup
Vegan Butter, chopped
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Unsweetened Cocoa Powder
1/4 cup
Unsweetened Cocoa Powder
Kosher Salt
1/4 tsp
Caramel
Vegan Sugar
1 1/2 cups
Vegan Sugar
Light Corn Syrup
3 Tbsp
Light Corn Syrup
Water
1/3 cup
Water
Kosher Salt
1/4 tsp
Coconut Extract
1/4 tsp
Coconut Extract
Rum Extract
1/4 tsp
Rum Extract
Vegan Butter
1/4 cup
Vegan Butter
plus 2 tablespoons
Full-Fat Coconut Milk
1/2 cup
Full-Fat Coconut Milk
shake can before opening
Ganache
Full-Fat Coconut Milk
3/4 cup
Full-Fat Coconut Milk
Semi-Sweet Vegan Baking Chocolate
1 1/3 cups
Semi-Sweet Vegan Baking Chocolate, chopped
Sea Salt Flakes
to taste
Nutrition Per Serving
VIEW ALL
Calories
597
Fat
26.2 g
Protein
5.4 g
Carbs
82.7 g
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Vegan Salted Caramel Chocolate Tart
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author_avatar
Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com

Author's Notes

Makes one 9-inch tart.
Cooking InstructionsHide images
step 1
In a food processor, using the dough hook attachment, combine Ground Flaxseed (2 Tbsp), Water (2 Tbsp), Vegan Butter (2/3 cup), All-Purpose Flour (1 1/2 cups), Powdered Confectioners Sugar (1/2 cup), Vanilla Extract (1/2 tsp), Unsweetened Cocoa Powder (1/4 cup), and Kosher Salt (1/4 tsp).
step 1 In a food processor, using the dough hook attachment, combine Ground Flaxseed (2 Tbsp), Water (2 Tbsp), Vegan Butter (2/3 cup), All-Purpose Flour (1 1/2 cups), Powdered Confectioners Sugar (1/2 cup), Vanilla Extract (1/2 tsp), Unsweetened Cocoa Powder (1/4 cup), and Kosher Salt (1/4 tsp).
step 2
Process, pulsing and scraping down the sides occasionally until well combined and collects on one side of the bowl.
step 2 Process, pulsing and scraping down the sides occasionally until well combined and collects on one side of the bowl.
step 3
Press evenly into a 9 inch tart pan, ensuring the dough is brought all the way to the top edge of the pan. Poke with a fork several times, and place in the refrigerator to cool for one hour.
step 3 Press evenly into a 9 inch tart pan, ensuring the dough is brought all the way to the top edge of the pan. Poke with a fork several times, and place in the refrigerator to cool for one hour.
step 4
Meanwhile, for the caramel, place the Vegan Sugar (1 1/2 cups), Light Corn Syrup (3 Tbsp), Water (1/3 cup), Kosher Salt (1/4 tsp), Coconut Extract (1/4 tsp), and Rum Extract (1/4 tsp) in a small bowl. Set aside until ready to use.
step 4 Meanwhile, for the caramel, place the Vegan Sugar (1 1/2 cups), Light Corn Syrup (3 Tbsp), Water (1/3 cup), Kosher Salt (1/4 tsp), Coconut Extract (1/4 tsp), and Rum Extract (1/4 tsp) in a small bowl. Set aside until ready to use.
step 5
Preheat the oven to 350 degrees F (180 degrees C).
step 6
Remove the tart from fridge and place pie weights on top of the crust to keep it from ballooning while baking. Bake for 20 minutes, then remove weights and bake for 8-10 minutes.
step 7
Remove from the oven, and chill until ready to use.
step 8
Now, in a heavy bottomed soup pot, add the bowl of caramel ingredients and heat over medium flame. Continuously stir until combined, then allow to cook until it's reached 350 degrees F (180 degrees C). It should boil, without stirring, until it's dark amber.
step 8 Now, in a heavy bottomed soup pot, add the bowl of caramel ingredients and heat over medium flame. Continuously stir until combined, then allow to cook until it's reached 350 degrees F (180 degrees C). It should boil, without stirring, until it's dark amber.
step 9
Remove from heat, and stir in the Full-Fat Coconut Milk (1/2 cup) and Vegan Butter (1/4 cup) until smooth. Pour into the chilled tart crust and place in the fridge.
step 9 Remove from heat, and stir in the Full-Fat Coconut Milk (1/2 cup) and Vegan Butter (1/4 cup) until smooth. Pour into the chilled tart crust and place in the fridge.
step 10
For the ganache, in a pyrex measuring cup or microwave-safe bowl, heat the Full-Fat Coconut Milk (3/4 cup) in a microwave oven for 1-2 minutes until very hot. Add the Semi-Sweet Vegan Baking Chocolate (1 1/3 cups) and whisk until smooth.
step 11
Pour the ganache over the caramel (careful it doesn't overflow!) and place on a level surface in the fridge to chill, at least 1-3 hours depending on if it was pre-chilled or not.
step 11 Pour the ganache over the caramel (careful it doesn't overflow!) and place on a level surface in the fridge to chill, at least 1-3 hours depending on if it was pre-chilled or not.
step 12
Remove once chilled and finish with a sprinkling of Sea Salt Flakes (to taste). Slice and serve chilled. Store in the fridge, as the tart will become oozy if let out of the fridge for too long, but will stay very firm if chilled.
step 12 Remove once chilled and finish with a sprinkling of Sea Salt Flakes (to taste). Slice and serve chilled. Store in the fridge, as the tart will become oozy if let out of the fridge for too long, but will stay very firm if chilled.
Tags
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Dairy-Free
American
Microwave
Shellfish-Free
Vegan
Father's Day
Vegetarian
Dessert
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