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Caramel Tart

This is a gorgeous, rich and gooey tart that is great for a dinner party or to serve with an afternoon tea.
Course: Dessert
Keyword: dairy free, vegan tart
Servings: 6 people

Equipment

  • Loose base baking tin 9.5"

Ingredients

Pastry

  • 150 g plain flour
  • 70 g vegan spread/butter I used Flora
  • 1 tsp vanilla extract
  • 1 tbsp demeara sugar
  • 30 ml plant milk
  • pinch of sea/pink salt

Filling

  • 360 ml dairy free evaporated milk I used Nature's Charm
  • 1/2 cup coconut cream
  • 400 g demeara sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla extract

Instructions

Pastry

  • In a large bowl mix the flour, salt and butter with wooden spoon until the mixture comes together.
    Add the sugar, milk and vanilla and using your hands rub the ingredients together and roll into a ball.
    Sprinkle a generous amount of flour onto a clean surface and roll out the pastry to about 1mm in thickness.
    Using a loose bottom baking tin (25cm/9.5") cut around the base and place in the tin. Using the leftover pastry press around the edge of the tin to form a crust.
    Fork the base then cover with parchment paper and baking beads (I used soya beans as don't have beads) bake for 25/30 minutes. Keep and eye on the pastry as you don't want it to burn.

Filling

  • While the pastry is baking empty the evaporated milk, sugar, cornflour, coconut cream and vanilla in bowl. Whisk on a high speed continuously for 20 minutes until thick and creamy.
    Remove the base from the oven (reduce the heat to 150oC) and take off the parchment paper and beads. Pour in the filling and place back in the oven for 35-45 minutes.
    Keep and eye on the tart while it caramelises. You want the filling to bubble and darken without the pastry burning.
    Remove from the oven and allow to cool on a wire rack. Once the tart is cool pop in the fridge and chill for an hour or longer before serving. Enjoy!

Video

Notes

It's important to whisk the milk and sugar for at least 15-20 minutes so the sugar is liquefied and the filling is thickened. Keep an eye on the tart when the filling is caramelising and turn up/down the heat to avoid the pastry burning yet making sure the filling is simmering slightly.