Cloudberry caramel tarts with dreamy vegan caramel and even dreamier cloudberries or bakeapple berry as they’re also called. I’m not surprised by the name, because these beautiful berries have similar flavor to baked apple when ripe and sweet. Don’t worry if cloudberries are not available where you live – you can make these treats with cloudberry jam!
Fall forest brunch recipes
This is the third recipe from our fall forest family brunch. The first recipe was gooey fudgy vegan gluten-free white chocolate blondies, a family favorite. The second recipe was this traditional Nordic almond caramel cake: Tosca cake, which I veganized and made gluten-free as well.
This third recipe – cloudberry caramel tarts – turned out to be the birthday boy’s favorite! He’s loves all kinds of sweet berries, and cloudberries are no exception.
How to make vegan caramel?
I have several vegan caramel recipes on the blog. I either make it by blending dates and nut butter or by heating vegan cream with a sweetener in a pan. Either way it’s easy and delicious.
For these tarts I wanted a more traditional caramel so I made the heated kind with oat cream and syrup. Love how the cream and syrup start bubbling and getting thicker.
A pinch of salt is always a good idea to add in caramel. This time I added coconut oil too, which makes the caramel even thicker when it cools in the fridge.
How to make cloudberry tarts?
For these tarts you don’t actually need fresh cloudberries although they do look cute as a decoration. You can get pretty much the same delicious results with cloudberry jam. I recommend this IKEA cloudberry jam (or sylt hjortron as it’s called).
The tart crust is a simple spelt flour and syrup based crust. Spelt flour works well here, giving a rustic feel and flavor. Only 10 minutes in the oven is enough and after the crust has cooled, you can add yummy cloudberry cream and drizzle caramel on top.
By the way, these tarts work well with any berries! Caramel, cream and berries are made for eachother 🙂
Cloudberry caramel tarts
- 6-8 little tart pans
- 1 cup spelt flour
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 1/4 cup coconut oil room temperature
- 1/4 cup maple syrup
- 3/4 cup whipped plant-based whipping cream
- 1/3 cup cloudberries or 1/4 cup cloudberry jam
- 1/4 tsp vanilla powder
- Sweetener to taste (if using jam, most likely no sweetener needed)
- 1/3 cup unsweetened cooking cream (oat-based or coconut cream)
- 1/3 cup maple syrup
- 2 tsp coconut oil (if not using coconut cream)
- a few pinches of salt to taste
- Preheat oven to 392 F / 200 C. Grease tart pans.
- Mix all dry ingredients. Add oil and syrup and mix well until fully combined.
- Press into tart pans, bottom and edges. Bake in the oven for 10 minutes and let cool for 5 minutes in the tart pans before removing.
- Whip cloudberry cream: whip together plant-based whipping cream, cloudberries or cloudberry jam, vanilla. Taste and add sweetener if needed.
- Let cream and syrup bubble in a pan for about 5-10 minutes until thick and brown. Add coconut oil and salt. Let cool, pour into a container and let set in the fridge for about 10 minutes.
- Spoon cloudberry cream into the tarts, drizzle caramel on top.
- You can either enjoy these sweet treats right away or let cool in the fridge for about 30 minutes so that the tarts are easier to eat.