Chocolate Caramel Tart (Vegan)

This chocolate caramel tart recipe is SO delicious. With a crumbly oaty base, a sweet cashew-date caramel middle and a smooth chocolate ganache topping, it really is the ultimate vegan and gluten free indulgence!

It’s also super simple to make, and requires only easy-to-source ingredients! It’s perfect for a dinner party dessert.

My Chocolate Caramel Tart Recipe

My vegan and gluten free chocolate caramel tart is a firm family favourite. All of our friends and loved ones devour it at any party I make it for! However, there is an art to these tarts (oh dear), and below I’ll not only be giving you my recipe, but also my top secret tips to making sure they come out perfect!

chocolate caramel tart
chocolate caramel tart
chocolate caramel tart

How to Make the Perfect Caramel

Whether we like it or not, making caramel can often go wrong. You can read and re-read the instructions, you can be diligent in your approach, yet still, sometimes, it just goes wrong!

Making caramel can be tough for several reasons:

  1. Temperature control: Caramel requires precise temperature control. If the heat is too high, the sugar can burn, resulting in a bitter and acrid taste. If the heat is too low, the sugar may not caramelise properly.
  2. Sugar crystallisation: Sugar has a tendency to crystallise when heated, which can cause the caramel to become grainy and brittle.
  3. Timing: Caramelisation can happen quickly, and it can be difficult to determine exactly when to remove the caramel from the heat. If the caramel is not cooked enough, it may not have the desired colour or flavour. If it is cooked too long, it can become burnt and bitter.

Overall, making caramel can be challenging, but with practice and attention to detail, it can be mastered. It’s important to use a reliable recipe (like mine below) and follow it carefully. Additionally, a strong piece of advice is to read this article about making caramel by David Lebovitz. It’ll help avoid some common mistakes! I’ve also written my own blog post specifically about making vegan caramel – find it here!

chocolate caramel tart

Why Is My Caramel Tart Runny?

A runny caramel tart can be very disappointing, but there are a few common reasons why this might happen. Here are some of the more common reasons your chocolate caramel tart is runny…

  1. Undercooked Caramel Filling: Caramel needs to reach a specific temperature for it to properly thicken and set. If you didn’t cook the caramel filling long enough, it might remain runny. Ensure that you cook the caramel mixture until it reaches the right temperature, which is usually around 230-240°F (110-115°C) for soft ball stage.
  2. Incorrect Ratios of Ingredients: The proportions of sugar, cream, and butter in the caramel filling are crucial. Too much liquid or not enough sugar can result in a runny caramel. Double-check your recipe and measurements to ensure the correct ratios.
  3. Cooling Time: Caramel needs time to cool and set properly. If you cut into the tart before the caramel has had enough time to cool and solidify, it will appear runny. Allow the tart to cool completely at room temperature before slicing and serving.
  4. Cooling Environment: If the caramel tart was cooled in a humid or warm environment, the caramel might not have had the chance to set properly. Cool the tart in a dry, cool place to encourage proper setting.
  5. Quality of Ingredients: The quality of the ingredients you use can impact the texture of the caramel. Using lower-quality cream or butter might result in a runnier caramel. Choose high-quality ingredients for the best results.
  6. Stirring Too Vigorously: Overmixing or stirring the caramel filling too vigorously while it’s cooking or cooling can introduce air bubbles, affecting the texture. Stir the caramel gently to avoid this.
  7. Temperature Fluctuations: Rapid changes in temperature can cause caramel to become runny. For example, refrigerating the tart immediately after baking can lead to a runny filling. Allow the tart to cool gradually.
  8. Use of Incorrect Pan: The type of pan you use can impact the caramel’s texture. Using a pan that doesn’t conduct heat evenly can result in uneven cooking and a runny caramel.
  9. Humidity: High humidity levels in your kitchen or storage area can affect the consistency of the caramel. Humidity can prevent the caramel from properly setting.
  10. Recipe Variations: If you made modifications to the recipe, such as using substitutes for certain ingredients, it can impact the final texture and consistency of the caramel.
Chocolate Caramel Tart (Vegan & Gluten Free)

Chocolate Caramel Tart (Vegan & Gluten Free)

Georgina Burgess
This tart is SO delicious. The ultimate vegan and gluten free indulgence! With a crumbly oaty base, a sweet cashew-date caramel middle and a smooth chocolate ganache topping. It's super simple to make, and requires only easy-to-source ingredients! It's perfect for a dinner party dessert.
Course Dessert, Snack

Ingredients
  

For The Chocolate Crust

  • 1.5 Cups Oat Flour grind oats in your blender until a flour forms (use gluten free if needed)
  • 3/4 Cup Ground Almonds
  • 3 tbsp Cocoa Powder / Cacao Powder
  • 1/3 Cup Melted Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1 Pinch Salt

For The Date-Cashew Butter Caramel

  • 1.2 Cups Medjool Dates soaked in hot water for 90 minutes
  • 1/2 Cup Smooth Cashew Butter
  • 1 tsp Vanilla Paste
  • 1 tbsp Melted Coconut Oil
  • 1 tbsp Maple Syrup
  • 1 Pinch Salt

For The Chocolate Ganache

  • 120 grams Vegan Dark Chocolate
  • 1 Tin Full Fat Coconut Milk leave upside down in the first for approximately 2 hours before using
  • 2 tbsp Maple Syrup
  • 1 Pinch Salt

Instructions
 

  • Start by preheating your oven to 180c
  • Then, if you haven't already, place your almonds in your blender/food processor and pulse until they are ground down
  • Put this aside and do the same with your oats until they resemble a flour
  • Place both the almond meal and oat flour into your food processor and add all the other crust ingredients and pulse a few times
  • A doughy mixture should form that comes together in your hands
  • Press this into your 9-10" tart tin evenly so it's about half a centimetre thick
  • Place this in the oven and bake for 10- 12 minutes until it's slightly browned and fragrant
  • Meanwhile, make the date caramel
  • Rinse and dry out your food processor and place in all the caramel ingredients
  • Pulse on high for a few minutes until there are no lumps; just a smooth (very inviting) sweet & creamy paste
  • Let the base cool for around 15 minutes before spreading the caramel on top
  • To make the chocolate ganache prepare a Bain Marie (place a glass bowl over a pan of hot water) and melt the dark chocolate over a medium heat, stirring constantly
  • When melted, take the bowl off the pan
  • Open the tin of coconut milk and only use the hardened part of the coconut milk that has set at the top; spoon this into the bowl along with the maple syrup and cocoa powder
  • Whisk all this together thoroughly and pour over the caramel layer
  • Place this in the freezer and set for 3-4 hours. When it has frozen it should remove from the tin easily
  • Place it on a plate and thaw in the fridge
Keyword vegan dessert, vegan snacks

The Ingredients: Why I Use Each One For This Chocolate Caramel Tart

For The Chocolate Crust:

  1. Oat Flour: Provides a gluten-free base for the crust. Oat flour adds a nutty flavor and contributes to the overall texture of the crust.
  2. Ground Almonds: Adds richness, flavor, and a slightly crumbly texture to the crust. Almonds also provide healthy fats and a subtle nuttiness.
  3. Cocoa Powder / Cacao Powder: Imparts a deep chocolate flavor and dark color to the crust, enhancing the overall chocolate experience of the tart.
  4. Melted Coconut Oil: Binds the crust ingredients together and helps solidify the crust when chilled. Coconut oil also adds a mild coconut flavor.
  5. Maple Syrup: Acts as a natural sweetener, providing sweetness and moisture to the crust. It contributes a unique caramelized sweetness that complements the chocolate and caramel layers.
  6. Salt: Enhances the flavors of all the other ingredients and helps balance the sweetness of the crust.

For The Date-Cashew Butter Caramel:

  1. Medjool Dates: Provide natural sweetness and act as the base for the caramel layer. When blended, they create a creamy and sweet caramel-like texture.
  2. Smooth Cashew Butter: Adds richness, creaminess, and a nutty flavor to the caramel. Cashews also contribute to the smooth texture of the caramel layer.
  3. Vanilla Paste: Infuses the caramel with a warm and aromatic vanilla flavor, elevating the overall taste of the tart.
  4. Melted Coconut Oil: Adds a glossy texture and helps solidify the caramel layer when chilled. It also contributes a mild coconut undertone.
  5. Maple Syrup: Provides additional sweetness and depth of flavor to the caramel, complementing the natural sweetness of the dates.
  6. Salt: Balances the sweetness and enhances the overall flavor profile of the caramel layer.

For The Chocolate Ganache:

  1. Vegan Dark Chocolate: Forms the basis of the ganache layer, contributing a rich chocolate flavor and a smooth, velvety texture when melted.
  2. Full Fat Coconut Milk: Provides the creaminess and fat needed to create a luscious ganache. The coconut milk also adds a hint of coconut flavor and helps emulsify the ganache.
  3. Maple Syrup: Acts as a sweetener for the ganache, enhancing the overall sweetness and complementing the bitterness of the dark chocolate.
  4. Salt: Balances the sweetness and enhances the chocolate flavor by preventing the ganache from being overly sweet.
chocolate caramel tart


Frequently Asked Questions (About My Vegan Chocolate Caramel Tart)


Can Chocolate Caramel Tarts Be Made in Advance?

Yes, my chocolate caramel tarts can be made in advance. In fact, it’s recommended to make them ahead of time to allow them to cool and set properly. Once the tart is fully cooled, it can be stored in the fridge for up to 3-4 days, tightly wrapped in plastic wrap or stored in an airtight container. Just before serving, you can garnish with vegan whipped cream, fruit, or other toppings of your choice!

Can These Chocolate Caramel Tarts be Kept in the Freezer?

Yup! They can be frozen. To freeze my chocolate caramel tarts, wrap them tightly in a plastic wrap and then in aluminium foil. It’s best to freeze it within 24 hours of making it. When you’re ready to serve it, remove it from the freezer and let it thaw in the fridge for a few hours.

Are there any Variations you Recommend?

Certainly… I’ve tried a few! I’m a big fan of pecan and chocolate caramel tarts, and salted caramel chocolate tarts. I may even make a ‘how to make pecan and caramel tarts’ blog soon if you’re lucky!

Why Not Try These?

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