This Vegan Salted Caramel Tart recipe is sponsored by Edward and Sons. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
These mini tarts have a velvety smooth salted caramel set in the middle of a golden brown graham cracker-style crust. Each bite will send you straight into a buttery salted caramel heaven! This tart recipe is made vegan, gluten-free, and paleo-friendly.
What is Vegan Salted Caramel?
Would you believe me if I said it's super easy to make homemade caramel sauce? To make this vegan caramel you actually only need two (!!) ingredients!
- Sweetened Condensed Coconut Milk (I recommend Edward & Son's Let's Do Organic brand)
- Coconut sugar
Yes, that's it! The coconut milk provides a delectable thick consistency while the coconut sugar adds an incredible rich caramel flavor.
Sweetened Condensed Coconut Milk
I used Edward & Son's Let's Do Organic Sweetened Condensed Coconut Milk in this vegan tart recipe. With a thick consistency and subtle sweetness, it makes the perfect dairy-free ingredient in lavish desserts. You can find out where to pick some up near you here!
Vegan Salted Caramel Tart Ingredients
Sweetened condensed coconut milk
How to Make the Graham Cracker Crust
The graham cracker crust is possibly my favorite part of this vegan salted caramel tart. It's golden brown color and deep flavor make it next level awesome! Plus, it's incredibly easy to make.
- First, add all crust ingredients to a food processor. You can also do this in a blender or in a mixing bowl with a wooden spoon.
- Pulse until the mixture begins to form little clumps of dough that resemble sand. The mixture should be sticky enough to stick together when pressed.
- Lastly, spoon the crust dough into mini tart pans, press into the bottom and sides, and bake until golden brown
Vegan Salted Caramel Tart Tips
Although this vegan tart recipe is fairly straightforward and simple to make, here are a couple tips and tricks to ensure your mini tarts are FABULOUS
- Press the crust dough into the tart pans. This recipe makes approximately 6 mini tarts. Make sure you have enough dough in each pan to provide some structure. If the crust it too thin, it won't be able to hold the delicious caramel filling
- Let the crust cool before filling with caramel. We want the crust to me room-temperature before we add the filling. If the crust is too warm, the caramel sauce will melt and bleed into the crevices of the crust (aka make a big mess). Let the crusts cool for at least 10 minutes, it doesn't take too long
- Make sure the caramel sauce is somewhat thin. This makes it easier to pour into the crust and level out. The key to this is to keep the caramel sauce heated over a low heat until ready to use.
- Store mini tarts in the fridge. For optimal texture, store the tarts in the fridge. You can store them on the counter but keep in mind that the caramel will be on the softer side.
- Don't skimp on the salt flakes. This is what makes our tarts 'salted'. This mediterranean sea salt is perfect for these tarts. Kosher salt will also work here as well.