Seed Oil Free Vegan Salted Caramel Tart

Total time2 hr 55 min

Prep time25 min

Cook time30 min

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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