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 caramel and topped with chocolate sprinkles.

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

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 caramel. And it’s all topped off with some chocolate sprinkles.

So simple but so delicious!

Dairy-free caramel?!

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!

Check out my other vegan sweet pies and tart recipes!

• Banoffee pie
• Cherry bakewell tart
• Mini strawberry tarts
• Apple crumble pie
• Chocolate orange tart

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 all-purpose 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 block style).

Next, stir in 15g of icing sugar.

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.

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!

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 vegan margarine (melted after measuring).

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.

Remove 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.

Step 10:

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

FAQ:

I hope this recipe 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

5 from 3 votes

Print

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

Calories 225 kcal

Ingredients

For the shortcrust pastry:

• 215 g All-purpose flour
• 135 g Vegan margarine*
• 15 g Icing sugar
• 1 Tablespoons Ice cold water

For the caramel filling:

• 375 ml Soy milk
• 3 Tablespoons Cornflour (cornstarch)
• 120 g Soft light brown sugar
• 1 Tablespoon Vanilla extract
• 3 Tablespoons Vegan margarine, melted

To top:

• 2-3 Tablespoons Dairy-free chocolate sprinkles

Instructions

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/400°F (or 180°C/350°F 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 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 it 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 ingredients then mix the cornflour with 3 tablespoons of the soy milk until there are no lumps. Mix that with the rest of the soy milk and add it to a small saucepan with the rest of the ingredients.

2. 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 after turning the heat up to high.

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

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

5. Top with chocolate sprinkles and place the tart in the fridge for around 1 hour.

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

Recipe Notes

• *Use a spreadable type of margarine such as Vitalite.
• 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.

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.