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 cornstarch (cornflour), brown sugar, soy milk, vanilla and vegan butter. 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 a 9 x 12 x 2-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 300g (2 + 1/4 cup) of all-purpose flour to a bowl. Then add 180g (3/4 cup) vegan butter into the bowl and rub it into the flour until you have a mixture that resembles breadcrumbs.

Step 3:

Now add 2 tablespoons of cold water into the bowl and mix until it starts to stick together. Then use your hands to press it together into a firm dough.

Wrap or cover the dough and place it in the fridge to chill for 30 minutes.

Step 4:

Preheat your oven to 200°C/ 400°F (or 180°C/375°F if using a fan or convection oven).

Step 5:

Remove the dough from the fridge and lightly knead it to get rid of any cracks, being careful not to overwork it.

Using a rolling pin, 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!

Step 7:

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

Measure out 3 tablespoons of cornstarch/cornflour, 375ml (1 + 1/2 cups) of soy milk, 120g (1/2 cup) of soft brown sugar, 1 tablespoon of vanilla extract and 3 tablespoons of vegan butter.

Step 8:

Mix the cornstarch 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 to a small saucepan along with the rest of the ingredients. Turn the stove onto a very low heat.

Stir occasionally until the butter has completely melted. Then 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 bit.

Step 9:

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

Top with some (vegan) chocolate sprinkles and let it sit at room temperature for around 30 minutes.

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 star rating below.

Happy baking! xo

5 from 3 votes

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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:

• 300 g All-purpose flour (2+¼ cups)
• 180g g Vegan butter (¾ cup)
• 2 Tablespoons Cold water

For the caramel filling:

• 375 ml Soy milk (1+½ cups)
• 3 Tablespoons Cornflour (cornstarch)
• 120 g Soft brown sugar (½ cup, packed)
• 1 Tablespoon Vanilla extract
• 3 Tablespoons Vegan butter

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 butter and rub it into the flour until you have a breadcrumb-like mixture.

2. Add the water and mix until it starts to stick together. Then use your hands to form a dough. Cover the dough and place it in the fridge for 30 minutes.

3. Preheat your oven to 200°C/400°F (180°C/375°F if using fan or convection oven) and have a 9 x 12 x 2-inch tin to hand.

4. Remove the dough from the fridge and lightly knead it to remove any cracks. Be careful not to overwork it as this will result in a tough pastry.

5. Roll the pastry out in a rectangle until it's the same size as your baking tin. Press it into the bottom and sides of your tin, making sure it's evenly distributed.

6. 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.

7. Bake for 30 minutes until golden brown then leave it in the tin to cool completley.

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 on to low and stir occasionally until the vegan butter has melted. Then 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 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

• 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

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.