Vegan Chocolate Caramel Tarts
I feel like it’s been a while since I last shared a really indulgent, decadent dessert on here. To be honest, it’s been a while since I’ve been craving something as chocolatey and rich as these Vegan Chocolate Caramel Tarts. But a few days ago the craving hit me and I’m so glad I took the time to dive into one of these!
I dare you to find a combination more delicious than chocolate and caramel. These tarts consist of a chocolatey, baked crust with a salted caramel filling, and all topped off with a rich, chocolate ganache. Need I say more? Ok, here’s a little bit more: these tarts are so good that they taste amazing hot or cold, which is a rare feat!
In my opinion, it’s a good idea to make a couple of these and keep them in the fridge so you can enjoy a chocolatey bite every now and then throughout the week, or if you have more patience you can heat them up in the oven for a few minutes to get a melty gooeyness that resembles a lava cake. Both are great options, and I should know because I’ve indeed done both.
I think there’s something about this cozy time of year that really calls for vegan chocolate caramel tart recipes like this one. Nothing sounds better to me right now than sitting on the couch underneath a fuzzy blanket, watching a Netflix documentary, with one of these tarts in hand with a giant spoon. If that sounds great to you, too, then you’re in the right place.
The one and only thing that would have made these chocolate tarts better is fresh, coconut whipped cream. Unfortunately I didn’t have enough coconut cream on hand to make whipped cream, but I implore you to flourish where I failed and make sure that you add a generous dollop of whipped cream when you’re ready to dig in. I’m sure it makes all the difference!
While you’re at it, check out a few of my other favorite chocolate recipes here:
- 3/4 cups flour
- 3 tablespoon dutch-process unsweetened cocoa powder
- pinch kosher salt
- 5 tablespoons vegan butter, cubed and softened
- 1/4 cup plus 1 tablespoon powdered sugar
- 1 flax egg
- 1/4 teaspoon pure vanilla extract
- 3/4 cup sugar
- 1 1/2 tablespoons light corn syrup
- pinch kosher salt
- 3 tablespoons water
- 3 tablespoons vegan butter
- 3 tablespoons coconut cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup coconut cream
- 4 oz. bittersweet chocolate, finely chopped (FYI Trader Joe's chocolate is vegan!)
- In a medium bowl, combine flour, cocoa powder, and salt; set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; mix in flax egg and vanilla.
- Add in dry ingredients and lightly mix until combined.
- Divide the dough in half, and evenly press each portion into the bottoms and sides of 2 deep ramekins. Refrigerate shells for 15 minutes.
- Preheat oven to 350 degrees F.
- Prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
- In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil.
- Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
- Remove pan from heat and whisk in butter, coconut cream, and vanilla (the mixture will bubble up) until smooth.
- Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 2 hours.
- In a medium saucepan over medium heat, bring coconut cream to a boil.
- Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
- Spoon ganache evenly over tartlets and refrigerate until set, about 2 hour. Serve cold, or reheat by placing in a 350 degree oven for about 10 minutes.
Adapted From: My Baking Addiction