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Chocolate Caramel Tart (dairy-free, vegan pie recipe)

An easy recipe for a luxurious chocolate caramel tart topped with toasted almonds

Chocolate Caramel Tart on a blue plate

Are you in the mood for a slice of chocolate tart? That may well be a rhetorical question. Who wouldn't love a slice of this easy, but luxurious dessert?

Buttery homemade shortcrust pastry (made with dairy-free spread), topped with caramel, chocolate ganache and finished with a dusting of cocoa and a sprinkling of toasted flaked almonds.

Sounds good doesn't it? And it's so easy to make.

Leon Fast Vegan cookbook cover

Leon Fast Vegan Cookbook

This delicious tart comes from the new Leon fast vegan cookbook. You may have seem my full review of the cookbook in my post for vegan aubergine 'meatballs'.

I do have a soft spot for Leon cookbooks, they are always beautifully designed and so pleasing to the eye with colourful graphics, lots of tasty looking photos and they are filled with easy recipes that don't disappoint.

All of their books are pretty veggie friendly, they always have a good range of vegetarian and vegan recipes in them, even if that is not the main focus.

picture from the inside of Leon Fast Vegan cookbook

This new title is exclusively vegan and has a great selection of recipes including:

Fast Vegan Chapters

  1. Introduction
  2. Breakfast & Brunch
  3. Quick Supplies
  4. Fast Food
  5. Slow Food
  6. Salads & Slaws
  7. Party Food & Small Plates
  8. On the Side
  9. Puddings, Cookies, Cakes & Bakes
  10. Drinks, Sorbets & Ices

Do check it out. It has a great range of recipes that I think everyone would enjoy no matter what their diet, although of course it's even more exciting if you are following a dairy-free, vegan or vegetarian diet.

LEON Fast Vegan by Rebecca Seal, Chantal Symons and John Vincent is published by Conran Octopus, £25. Photography by Steven Joyce.

Shortcrust pastry laid over a pie dish

Vegan shortcrust pastry

The base of this tart is shortcrust pastry. You can use shop-bought pastry or make your own. You will find a good recipe for vegan shortcrust pastry on the Flora website.

What is shortcrust pastry?

Shortcrust pastry, which is also called pie dough in American is basically a pastry that has half the amount of fat to flour. 

It's the perfect base for lots of savoury and sweet pies and tarts and very easy to make.

Is shop-bought shortcrust pastry vegan?

When shopping for shortcrust pastry, avoid any called 'all butter' and you are generally fine. Most ready-made shortcrust pastry in the UK is suitable for vegans, both big brands and supermarket brands, but do check the ingredients to make sure.

Shop-bought puff pastry in the UK is usually suitable for vegans too, just check the pack.

Both shop-bought shortcrust and puff pastry are such good quality and quick to use. Don't ever feel bad about buying it ready-made, it just makes sense when we are all so busy.

Earth-mothers may continue to make their own and we will applaud you.

Chocolate Caramel Tart topped with cocoa and toasted almond slices on a pale blue plate

Vegan caramel

This tart includes a recipe for caramel sauce, which you could also use over ice cream, in a sumptuous banoffee pie (make this recipe vegan by using whipped coconut cream and this vegan caramel) or a luxurious vegan oreo and caramel cheesecake

You can make this recipe even easier by using shop-bought caramel. 

I do like an easy recipe with shortcuts!

Jar of Hey Boo Coconut Caramel

Hey Boo Coconut Caramel

I first came across this heavenly caramel a couple of years ago and I'm a total convert to it. It's absolutely lush. Use it in this tart and with the ideas I suggested above, or when no one else is looking, just dip in with a spoon! 

I buy Hey Boo Coconut Caramel from M&S, but it is also available online. Just do a google search if you don't have an M&S near you.

pin it for later

Chocolate Caramel Tart topped with cocoa and toasted almond slices. An easy recipe, including a recipe for homemade vegan caramel. #chocolatetart #veganchocolatetart #vegantart #veganchocolatepie #veganshortcrust #veganpastry #chocolatecarameltart #dairyfreepie #dairyfreetart #dessert #vegandessert

Chocolate Caramel Tart

How to serve this tart?

You can serve it as it, but it is rather nice with cream. You could either serve it with whipped coconut cream, squirty dairy-free cream or dairy-free plain yogurt or creme fraiche. 

I rather like yogurt or creme fraiche with a chocolate dessert or pudding as it is a little tart and cuts into the sweetness of the tart.

Also try this Chocolate Truffle Torte.

Homemade whipped coconut cream

It's easy to make your own coconut cream, which is a fabulous addition to lots of cakes and desserts.

  1. Pop a can of full fat coconut milk (never use low-fat, you will have more failures than success) in the fridge overnight. 
  2. In the morning the water will have separated from the cream. 
  3. Open the can upside down. Pour the coconut water into a bowl and keep in the fridge to add to smoothies, then scoop the cream into a large bowl.
  4. Add one teaspoon of vanilla extract and 2 tbsp icing (confectioners) sugar to the coconut cream and then whisk with a hand whisk or electric hand whisk until thick.
  5. Serve with your favourite desserts and puddings.

You can now also buy vegan double cream. I use Elmlea Plant Double Cream. Check out my recipe for Vegan Biscoff Ice Cream (no churn) using the cream.

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British, vegan
Yield: serves 8-10
Chocolate Caramel Tart (dairy-free, vegan pie recipe)

Chocolate Caramel Tart

An easy recipe for a luxurious chocolate caramel tart topped with toasted almonds.
prep time: 15 minscook time: 35 minstotal time: 50 mins


for the caramel (this is optional, you may use ready-made caramel)
  • 200g/1 cup white caster sugar
  • 75ml/ 1/3 cup unsweetened almond or soya milk
  • 2 heaped tablespoons dairy-free spread, melted
  • a pinch of cream of tartar (optional)
  • sea salt
for the tart
  • 375g/13.2 oz/1 2/3 cups ready-made vegan shortcrust pastry or pie dough
  • 125ml/ 1/2 cup unsweetened almond or soya milk plus 1 tablespoon plus extra if needed
  • ½ teaspoon sunflower or vegetable oil
  • ½ teaspoon golden syrup or agave nectar
  • 400g dairy-free dark chocolate, broken into pieces/ 2 cups chocolate chips
  • 2 tsp vanilla extract
  • 2 tbsp caster sugar
  • 150ml/ 1/2 cup vegan caramel (recipe below or ready-made)
  • 1 teaspoon cocoa powder
  • 50g/ 1/2 cup toasted flaked almonds


Homemade Dairy-Free Caramel
  1. If you are using homemade caramel, make it first.
  2. Pour the sugar into a clean and dry, deep heavy-based pan and cook over a medium to low heat for about 10 minutes, until it begins to melt. Do not stir! You will ruin the caramel.
  3. Warm the milk in the microwave or in a pan. Mix it with the melted dairy-free spread in a jug or bowl. Whisk in the cream of tartar, if using.
  4. When about a third of the sugar is melted, remove from the heat and stir gently with a clean, dry wooden spoon to incorporate the unmelted sugar. Continue to stir for about a minute until all the sugar has melted and it is smooth with no grains.
  5. Carefully pour in 1–2 tablespoons of the milk mixture, but beware as the caramel will bubble and splutter. Stir to combine, then carefully add the rest of liquid and salt, to taste (add more for a salted caramel sauce). 
  6. If it has split or is lumpy, return to a low heat and melt again, but only very briefly or it may become more like bitter toffee than caramel.
  7. Allow to cool slightly.  Set aside until the tart is ready.
  8. If not using immediately pour into a clean, heatproof jar with a lid while still hot; it will thicken considerably as it cools. Store in the fridge for up to 2 weeks. Bring up to room temperature to soften.
Chocolate Caramel Tart
  1. Heat the oven to 200ºc/180ºc/400ºf/gas mark 6.
  2. Roll out the pastry to about 2 mm thick and so it fits a 25 cm loose bottomed tart tin. Line the tin with the pastry, trimming the overhanging edges to form a neat edge (save the trimmings for another recipe). Chill for 15 minutes in the fridge or freezer.
  3. Cover the pastry with greaseproof paper, fitting into the edges, then top with with ceramic baking beans, dried beans or rice and blind bake for 15 minutes.
  4. In a small bowl, mix together the 1 tablespoon milk, the oil and golden syrup or agave nectar.
  5. Remove the pastry case from the oven and carefully lift out the paper and beans.
  6. Reduce the oven to 170ºc/150ºC fan/340°F/gas mark 3½.
  7. Prick the base of the tart with a fork, then brush with the milk wash and bake for a further 15–20 minutes, spinning the tart around halfway through for even baking, until the case is golden brown and quite crisp. Set aside while you make the filling.
  8. Melt the chocolate, milk, vanilla and sugar in a heatproof bowl set over a pan of just simmering water (making sure the bottom of the bowl doesn't touch the water or the chocolate might seize and become grainy) until the chocolate is melted. Remove from the heat and allow to cool slightly.
  9. Spread the caramel sauce (homemade recipe below), smoothly over the bottom of the cooled pastry case, then spoon over the warm chocolate ganache carefully, trying not to disturb the caramel layer. Use a spatula to gently spread the filling out. Chill for 2 hours until set. (Don’t worry if it looks like it has separated slightly.)
  10. When ready to serve, transfer from the tin to a serving plate, dust with the cocoa and sprinkle the almonds on top.
  11. Enjoy!


If you're using ready-rolled pastry, take it out of the fridge 20 minutes before using to allow it to come to room temperature, otherwise it may split while you are unrolling it.

Prep and cook time does not include homemade caramel (add 15 mins) or chill time.

Calories and nutrition for 10 slices.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Created using The Recipes Generator


Step-by-step shots of dark chocolate magic pudding, a self-saucing pudding

Dark Chocolate Magic Pudding

A luxurious self-saucing chocolate pudding. It's called magic pudding and it really is. Before you put it in the oven pour boiling water over the mixture and it magically transforms into a rich chocolate sauce underneath rich, but fluffy chocolate pudding. 

This pudding is vegetarian, vegan and dairy free. Oh and it's bloomin' gorgeous! Prepare to swoon!

Disclosure: I was sent a copy of Leon Fast Vegan to try out some recipes. I was not required to write a positive review and any opinion expressed are my own.


  1. Bintu | Recipes From A PantryWednesday, 27 March, 2019

    What a delicious looking dessert! I love that it is dairy free and vegan too!

    1. Yes it's suitable for just about anyone and so chocolatey!

  2. This tart looks amazing! I love the combo of chocolate and caramel! Gotta add it to my baking list for the week! ~Haley

    1. I know, it's a great combo. I hope you love it Haley :)

  3. This tart looks delicious and even better that it is vegan! I might have to make it for Easter.

  4. This tart looks delicious and the coconut cream is just another treat! Can't wait to try this!

    1. Yes it would be perfect with coconut cream, which is just a delight.

  5. I am going to make a vegetarian version of this for my daughter this weekend. I have some toffee condensed milk in the pantry I can use and I can pick up some pastry and almonds. I may have a look for that book too. Jill

    1. I know the condensed milk you mean, I've used it for banoffee pie before. That's a really good idea. I hope she likes it.

  6. I'm dairy-free, so I love this recipe! Can't beat the chocolate caramel combo.

    1. YAY! This is the perfect Easter or just weekend treat for you then Marlynn. I hope you enjoy it :)

  7. Do you know, I have still not seen a Leon cookbook. That's terrible! This tart looks totally scrumptious and I really really want a slice now. Choclette xx

    1. Oh do look out for them in your local bookshop, supermarket or library. They are really good. All simple recipes and fun books.

  8. Chocolate and caramel in a cake - perfection in every way!!

  9. THAT, is gorgeous! I really must try this one.

  10. This tart sounds amazing. Chocolate and caramel is always a winner!

  11. I love Leon cookbooks too, they are so colourful, but hadn't seen this one. Love the look of this indulgent chocolate and caramel tart!

  12. Saving this for when I next need to do a vegan chocolate pud. Looks so good Jac!

  13. I'm not vegan, but would absolutely make this delicious dessert!! The coconut whipped cream sounds amazing. Pinning!!

  14. Oh I love Hey Boo coconut caramel too. And what a fab way to use it! Gorgeous images, Jac. I want to reach in with a my fork :-)

  15. This looks so decadent and delicious! I'm not eating chocolate for lent and would love a slice of this right now!

  16. I have so many friends who are vegan and I'm always looking to get new recipes to try for them. This is next on the list.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x