Eosinophilic Esophagitis Friendly Vegan Salted Caramel Tart
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp organic cane sugar
- ¼ tsp fine salt
- ½ cup vegan butter, cold and cut into small cubes
- 2–3 tbsp ice water
For the caramel
- 1 cup organic cane sugar
- ¼ cup water
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp vegan butter
- 1 tsp vanilla extract
- ½ tsp fine salt
For serving
- ½ tsp flaky sea salt, for finishing
Instructions
- 1
Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the flour, 3 tbsp organic cane sugar, and 1/4 tsp fine salt. Add the cold cubed vegan butter and work it in with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
- 2
Drizzle in 2 tbsp of ice water and stir with a fork until the dough just comes together; add the third tablespoon only if the dough is still crumbly. Press the dough evenly across the bottom and up the sides of a 9-inch tart pan with a removable bottom, aiming for an even 1/4-inch thickness throughout.
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