Comments on: Vegan Salted Caramel Chocolate Tart

By: Sara H

Sara H — Sun, 31 Dec 2023 13:09:23 +0000

I made this for Christmas, and it’s probably the most difficult recipe I’ve attempted so far. To my great surprise, it turned out perfectly! I was particularly nervous about the caramel, and even though the method described above worked very well I will get a candy thermometer for the next time. I really appreciated the very detailed description of the whole process.

By: Swati Hingorani

Swati Hingorani — Mon, 11 Dec 2023 15:34:42 +0000

Hi! How far in advance can I make this? Would making it the day before and keeping it in the fridge work?

By: 20 Of The Best Vegan Dessert Recipes, Ever! - Eluxe Magazine

20 Of The Best Vegan Dessert Recipes, Ever! - Eluxe Magazine — Mon, 03 Apr 2023 06:32:20 +0000

[…] Get the recipe here. […]

By: Lissa

Lissa — Tue, 03 Jan 2023 19:51:13 +0000

Such a luxurious recipe! Definitely a showstopper! Thank you! I made it this year again for Christmas!

By: ashok

ashok — Fri, 27 Aug 2021 06:07:04 +0000

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

By: Project Vegan Baking

Project Vegan Baking — Fri, 21 Feb 2020 21:50:56 +0000

In reply to Alexander. No problem at all! Good luck for attempt 2! :)

By: Alexander

Alexander — Fri, 21 Feb 2020 21:20:54 +0000

In reply to Project Vegan Baking. Thanks for the reply! The high water content of my coconut cream might have indeed been the problem. The cream hadn’t really hardened out properly when I wanted to use it so there was still some water in it. I’ll try the recipe again this week and I’ll let you know how it turned out! :)

By: Project Vegan Baking

Project Vegan Baking — Tue, 18 Feb 2020 00:05:03 +0000

In reply to Alexander. Hi! So glad you enjoyed it. Not sure about the coconut milk separation but I have 3 ideas. Did you use a chocolate with more than 70% cocoa solids? I'd definitely recommend using between 50-70% to be safe! If you microwaved the coconut cream to warm it up, sometimes a very thin "skin" will form on top of the liquid which is caused by some of the stabilisers breaking down and separating from the cream. You can remove this by pinching it off after microwaving. Another possible reason is that your coconut cream had a bit too much coconut water/milk in it- you can avoid this by just using the solid part in can of coconut milk. Hope that helps!!

By: Alexander

Alexander — Mon, 17 Feb 2020 14:15:51 +0000

This tastes so good! I just want to keep eating it. Ended up making less of the ganache (2/3rd) because I ran out of coconut cream after burning the first batch of caramel, but I think the layer was still thick enough. There is one problem though: some of the coconut milk seemed to separate of the ganache a few hours into the process of cooling down. Do you have any idea what may have caused this? Thanks for the amazing recipe.