0 from 9 votes
Vegan Caramel Tart
A dairy-free twist on school dinner caramel tart with chocolate sprinkles. A nostalgic British classsic.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 12 slices
Calories: 225 kcal
Course:
Dessert
Cuisine:
Vegan
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:
- 2-3 Tablespoons Dairy-free chocolate sprinkles (I used these sprinkles)
Instructions
For the shortcrust pastry base:
For the caramel filling:
Notes
- Note that while the caramel will hold firm enough to cut, it won't set in the same way as traditional caramel.
- 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.