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Vegan Caramel Tart

This vegan caramel tart tray bake tastes just like the popular UK school dinner dessert! A flaky shortcrust pastry base that’s filled with thick dairy-free caramel and topped with chocolate sprinkles.

Slice Of Vegan Caramel Tart With Dairy Free Chocolate Sprinkles

If you liked my school dinner sprinkle cake, you’re going to love this one!

I have been loving baking dairy-free and egg-free versions of the desserts I used to love so much at school. My latest creation was this delicious vegan caramel tart with chocolate sprinkles.

It’s made up of a shortcrust pastry base and a layer of thick, gooey dairy-free caramel. And it’s all topped off with some chocolate sprinkles. So simple but so delicious!

Dairy-free caramel tart?!

Yes! You can make this caramel tart filling without condensed milk of any kind.

I recently dedicated a whole post to my quick and easy “cheat’s” vegan caramel that features in this recipe. So if you’d like some in-depth info on making a cheat’s caramel, go check that post out. But if not, let me quickly explain what it involves.

All you need to do it mix together cornflour, brown sugar, soy milk, vanilla and vegan margarine. Pop it onto the stove for a few minutes and you’re done!

It really is that simple!

This caramel comes out super thick and spreadable and tastes surprisingly like condensed milk caramel (the one you can buy in a tin at supermarkets). It makes for such an impressive tray bake dessert, especially for how little effort it actually requires!

How to make a vegan caramel tart

Step 1:

The first step is to make sure you have the correct baking tin to hand. I used an 8×10-inch rectangle tin. You don’t need to line it as the shortcrust pastry will come right out after it’s baked, with no resistance at all.

Step 2:

The next step is to prepare your shortcrust pastry for the base.

To do this, add 215g of plain flour to a bowl. Then add 135g of vegan margarine into the bowl and rub it into the flour until you have a mixture that resembles breadcrumbs. Use the spreadable type of vegan margarine for best results (not the blocky type).

Next, stir in 15g of icing sugar.

Breadcrumb Like Mixture In A Bowl

Step 3:

Now add 1 tablespoon of ice cold water into the bowl and mix until it starts to stick together. Then use your hands to gently press it together into a ball of dough.

Ball Of Dairy Free Dough For Caramel Tart Base

Wrap the dough in plastic wrap and place it in the fridge to chill for 30 minutes.

Step 4:

Preheat your oven to 200°C/400°F (or 180°C/350°F if using a fan or convection oven).

Step 5:

Remove the dough from the fridge and gently press it in your hands to get rid of any cracks, being careful not to overwork it.

On a floured surface, roll the dough in a rectangle shape until it’s around the same size as your baking tray. You can cut the edges using a knife if you don’t quite get a rectangle shape.

Place the dough into the tray then press it into the corners and sides, making sure it’s evenly spread.

Step 6:

Dock the dough in the baking tray by poking small holes into it using a fork. It’s best to do this over the whole bottom edge of your base. Docking the dough prevents it from puffing up while baking and keeps it flat for adding the filling.

Docking The Shortcrust Base

Once your pastry base is baked, leave it to cool completely in the tin.

Step 7:

While the pastry is cooling, you can start to prepare the caramel filling.

Measure out 3 tablespoons of cornflour, 375ml of soy milk, 120g of soft light brown sugar, 1 tablespoon of vanilla extract and 3 tablespoons of melted vegan margarine.

Step 8:

Mix the cornflour with 3 tablespoons of the soy milk and mix until there are no lumps left. Add that to the rest of the soy milk and mix again.

Add all of the soy milk mixture to a small saucepan and mix in the rest of the ingredients. Turn the heat up high and stir continuously until the mixture thickens enough to coat the back of a spoon.

Once it’s thick enough, remove the caramel from the heat and let it cool for a minute or 2.

Step 9:

Pour the caramel into your cooled pastry case and spread it out evenly. Top with some (vegan) chocolate sprinkles then place it in the fridge for 1 hour.

Spreading Dairy Free Caramel Onto Shortcrust Tart Base

Step 10:

Cut into slices and enjoy! Vegan caramel tart tastes lovely paired with hot custard or dairy-free whipped cream.


Why did my caramel separate?

This is very common and happens because of the addition of cornstarch. It thickens as it cools and causes the caramel to separate or become lumpy.

Before you pour the caramel into the pastry base, give it a good mix to make it smooth again and this will solve the issue. Once it has set in the tart, it won’t separate again.

How should I store vegan caramel tart?

This tart is best stored at room temperature in an airtight container. You can also store it in the fridge if you’d prefer. It will last for around 3-4 days.

Can you freeze caramel tart?

I wouldn’t recommend freezing this one, sorry! The caramel filling doesn’t freeze too well and can make the pastry bottom a bit soggy as it defrosts.

Where can I find dairy-free chocolate sprinkles?

Sainsbury’s chocolate vermicelli are great for baking. I’ve written a whole post about vegan sprinkles you can buy in the UK so make sure to check that out.

What to serve caramel tart with?

If you remember this tart from school, you’ll know how tasty it is served with warm custard. I am currently in the process of perfecting my own custard and hope to have it up on my blog very soon! (edit: my vegan custard recipe is now live)

In case you didn’t know, Bird’s custard powder is also vegan-friendly. All you need to do is add some plant-based milk and some sugar and heat it up. So that’s always an option if you don’t want to make it from scratch. And of course, you can always the ready-made vegan custards available these days such as Oatly and Alpro.

Aside from custard, this tart pairs really nicely with dairy-free whipped cream or pouring cream, and tastes just as incredible served alone!

A Slice Of Vegan Caramel Tart Traybake

More vegan desserts

I hope this dairy-free caramel tart brings back a little nostalgia for you! If you enjoy it, please let me know by leaving a comment or star rating below. Happy baking! xo

A Slice Of Vegan School Dinner Caramel Tart
5 from 3 votes

Vegan Caramel Tart

A dairy-free twist on school dinner caramel tart with chocolate sprinkles. A nostalgic British classsic.

Course Dessert
Cuisine vegan
Keyword vegan caramel tart
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 30 minutes
Servings 12 slices
Calories 225 kcal


For the shortcrust pastry:

  • 215 g Plain flour
  • 135 g Vegan margarine (the spreadable kind, not the blocky kind)
  • 15 g Icing sugar
  • 1 Tablespoon Ice cold water

For the caramel filling:

  • 375 ml Unsweetened soy milk
  • 3 Tablespoons Cornflour (cornstarch)
  • 120 g Soft light brown sugar
  • 3 Teaspoons Vanilla extract
  • 3 Tablespoons Melted vegan margarine

To top:


For the shortcrust pastry base:

  1. Pour the flour into a large bowl. Add the margarine and rub it into the flour until you have a breadcrumb-like mixture. Stir in the icing sugar.

  2. Add the water and mix until it starts to stick together. Then use your hands to gently press it together into a dough. It will seem crumbly but it will come together.

  3. Cover the dough with plastic wrap and place it in the fridge for 30 minutes.

  4. Preheat your oven to 200°C (or 180°C if using fan or convection oven) and have an 8×10-inch tin to hand.

  5. Remove the dough from the fridge and gently press it in your hands to remove any cracks. Be careful not to overwork it as this will result in a tough pastry.

  6. On a floured surface, roll the pastry out in a rectangle until it's roughly the same size as your baking tin. Rotate the pastry with each roll and add more flour as needed to stop it from sticking.

  7. Press the dough into the bottom and sides of your tin, making sure it's evenly distributed.

  8. Dock the bottom of the base by poking small holes in it using a fork. This will prevent it from puffing up as it bakes.

  9. Bake for 30 minutes until lightly golden brown then leave it in the tin to cool completely.

For the caramel filling:

  1. Measure out all of the caramel ingredients before beginning.

  2. Mix the cornflour with 3 tablespoons of the soy milk until there are no lumps then stir in the rest of the soy milk. Place this in a small saucepan with the rest of the ingredients.

  3. Turn the heat up high and stir continuously until the mixture is thick enough to coat the back of a wooden spoon. This should only take a minute or two.

  4. Remove the caramel from the heat and allow it to cool slightly.

  5. Pour the caramel filling into your cooled pastry base and use a spoon or spatula to spread it out evenly.

  6. Top with chocolate sprinkles then place the tart in the fridge for around 1 hour.

  7. Cut into slices and enjoy! Serve with warm vegan custard or dairy-free whipped cream for an extra special treat.

Recipe Notes

  • Store in an airtight container at room temperature for up to 4 days.
  • Note that while the caramel will hold firm enough to cut, it won’t set in the same way as traditional caramel.
  • Use a spreadable type of margarine for the base, such as Vitalite.
Nutrition Facts
Vegan Caramel Tart
Amount Per Serving (1 slice)
Calories 225 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 103mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 11g12%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating


Wednesday 22nd of July 2020

Made it today, super easy and tasty. Thank you so much, you're the best


Thursday 23rd of July 2020

Aw thank you so much Laura! :)

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