Vegan Caramel Nut Tart Recipe
A crisp vegan shortcrust shell filled with walnuts, macadamias, peanuts, and rich homemade caramel.
Equipment
- 8-inch (20 cm) tart pan, preferably with a removable bottom
- mixing bowl
- Rolling Pin
- heavy-bottomed saucepan with a light-colored interior
- heatproof whisk
- Baking Sheet
Ingredients
For the pastry:
- 1½ cups all-purpose flour 180g, plus extra for rolling,
- ½ cup cold vegan butter 110g, cubed
- 2-3 tablespoons ice-cold water 30-45 ml
For the caramel:
- 1 cup 200 g granulated sugar 200g
- ¼ cup 60 ml water 60 ml
- 2 tablespoons vegan butter approx. 30g, unsalted
- ½ cup full-fat canned coconut milk 120 ml, stirred well and brought to room temperature
- 1 teaspoon vanilla extract
For the nut filling:
- ½ cup walnuts 60g, chopped
- ½ cup macadamia nuts 75g, measured before roughly chopping
- ½ cup peanuts 75g, measured before roughly chopping
Instructions
- Prepare the oven and pan. Preheat the oven to 375°F (190°C conventional / 170°C fan). Place your tart pan on a baking sheet.
- Make the pastry. Add the flour and cold vegan butter to a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and gently bring the dough together, adding the remaining tablespoon a little at a time only if needed. Stop mixing once the dough holds together.
- Line the pan. Roll out the pastry and gently ease it into the tart pan, pressing it into the corners without stretching it. Trim the excess, then refrigerate for approximately 30 minutes, until firm.
- Blind bake the shell. Line the chilled pastry with parchment paper and fill with pie weights or dried baking beans, making sure they support the sides. Bake at 375°F (190°C conventional / 170°C fan) for approximately 15-20 minutes, until the edges are set. Carefully lift out the parchment and weights, then bake for another 5-10 minutes, until the base looks dry and lightly golden. Let the shell cool slightly while you prepare the caramel.
- Caramelize the sugar. Add the sugar and water to a heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves. Bring to a boil, then stop stirring and cook until the syrup turns an even amber color. Gently swirl the pan if needed to help it color evenly.
- Finish the caramel. Remove the pan from the heat. Carefully stir in the vegan butter, then gradually whisk in the coconut milk - the mixture will bubble vigorously. Stir in the vanilla. If any lumps remain, return the pan to low heat and stir until smooth. Let the caramel stand briefly, keeping it pourable.
- Fill the tart. Spread the chopped nuts evenly over the pastry shell. Pour the caramel over the nuts, using a heatproof spatula to distribute it evenly. Keep the filling below the pastry rim.
- Bake. Bake for 10-15 minutes, until the exposed pastry is golden and the filling is bubbling. The caramel will still be soft while hot.
- Cool completely and slice. Let the tart cool completely in its pan on a wire rack, allowing approximately 2 hours. The caramel will thicken as it cools. If the filling is still too soft to slice neatly, refrigerate until firmer before removing the tart from the pan and cutting with a sharp knife.
Notes
- Cup measurements are approximate, especially for nuts. Use the gram weights for the most consistent results.
- Use firm vegan baking butter for the pastry.
- Stir the canned coconut milk thoroughly before measuring.
- Store the cooled tart covered in the refrigerator for up to 3 days. Bring toward room temperature before serving for softer caramel.