Vegan Raspberry Tarts with Vanilla Custard, Tangerine Caramel, and Chocolate Cookie Crust

Tangerine Caramel Sauce

1 cup almond, soy, or coconut milk (I used half almond, half coconut)
1/2 cup brown sugar
1/4 cup cane sugar
1 tablespoon organic corn syrup or brown rice syrup
1/8 teaspoon cream of tartar
2 tangerines, zested and juiced.
1/4 teaspoon sea salt.

Combine all ingredients in a medium sized, heavy bottom sauce pan. Bring to a boil over medium heat. You want the mixture to stay at a low to medium boil for about 15 to 25 minutes. The time depends on how thick you want your caramel sauce to be. 15 minutes will give you a drizzly caramel at room temperature. 25 minutes will give you the kind of caramel you need to heat before drizzling. Once you have reached the desired consistency, remove from heat. Add in the tangerine juice, zest, and salt. Stir to combine. If you accidentally take your caramel farther than intended, you can add a little extra almond, coconut, or soy milk to thin it out.

Chocolate Cookie Crust

1/3 cup cane sugar
1/2 cup Earth Balance, room temperature
3 tablespoons cocoa powder
1 1/4 cups all-purpose flour (for gluten free, use your favorite all-purpose GF mix)
1/4 teaspoon salt
2 tablespoons almond, soy, or coconut milk
1 teaspoon vanilla extract

Preheat the oven to 400 degrees F.

In a large bowl, cream together the sugar and the Earth Balance, until light. About 3 minutes. Add cocoa powder, flour, and salt. Mix to combine. Add milk and vanilla. You will have a fairly sturdy dough.

Press dough into desired tart pans. I used four 4-inch round tart tins. You can also make one large 9 or 10 inch tart. Using a fork, poke a few holes in the bottom on the crust to prevent air bubbles when baking. Refrigerate for at least 30 minutes.

Gently line the unbaked tart shells with foil. Place pie weights, uncooked beans or rice into center of foil lined tart shells to ensure they bake flat. Bake in preheated oven for 15 to 20 minutes, depending on size of tart shells. Tarts are done when edges are lightly browned. Let cool.

Vanilla Custard

3 tablespoons corn starch3/4 cup cane sugar
1 cup soy milk
1 cup coconut milk
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons Earth Balance

Combine corn starch and sugar in a medium saucepan. Slowly whisk in the coconut milk and soy milk. Cook over medium high heat, stirring constantly, for about 7 to 10 minutes. Once the mixture reaches a boil, it will begin to thicken. Cook another minute or so. Add salt, vanilla, and Earth Balance. Stir to combine. Let cool.

To Assemble the Tarts

Spread a thin layer of tangerine caramel in the bottom on each tart shell. Add a layer of vanilla custard on top of the caramel. Top the tarts with fresh raspberries and tangerine zest. Drizzle with more caramel.