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A Slice Of Vegan School Dinner Caramel Tart

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

Ingredients

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:

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 (or 180°C if using fan or convection oven) and have an 8x10-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.