Vegan Caramel Pecan Tart

This caramel pecan tart is the perfect dessert for the holiday season. It requires no tart pan and has very little prep. This was definitely a hit in my household! 

Easy caramel pecan tart with no tart pan required.

1 sheet store-bought puff pastry (Pepperidge Farm puff pastry is vegan-friendly!)

1/2 cup halved pecans

1 cup sugar

1 tbsp butter

1 cup milk or cream (I used oat milk)

2 tsp cinnamon

1 tsp nutmeg

1 tbsp corn starch

1 tbsp aqua faba (chickpea water)

1. The first step of this tart is to thaw your puff pastry if it is right out of the freezer. Let your puff pastry thaw for approximately 30 minutes, or until you can unfold it. 

2. For the filling, bring a pot to medium-low heat and add 1 cup of sugar. Continuously mix the sugar until it melts. Ensure to use a wood wooden spoon as your utensil, as a plastic spoon will melt and a metal spoon can induce sugar crystallization.

3. Add your butter and continue to mix. Be careful as the butter will make the melted sugar bubble and it might sputter a little. Melted sugar is extremely hot and can cause very painful burns. 

4. Once the butter has been incorporated, add milk and continue to mix. The concoction will continue to sputter and bubble up, so continue to be careful. 

5. Once the milk or cream has incorporated, add your cinnamon and nutmeg. Bring the pot to low heat and continue to stir. 

6. Create a corn starch slurry (equal parts corn starch and water) and add to your sauce. This will help thicken the caramel sauce. 

7. Once the sauce has thickened, add your pecans to the caramel sauce for about 2 minutes. This will complete your filling 

8. Spread the filling on to the center of your puff pastry, and fold over the edges of the pastry. Then spread aqua faba over the edges. this will serve as your egg wash 

9. Bake the tart at 400℉ for 15 minutes. Remove from oven and let cool for another 10-15 minutes, then serve. Enjoy!