Preheat your oven to 180°C (355°F) and prepare the tart pan by greasing or lining it.

In a mixing bowl, combine all-purpose flour, vegan butter, brown sugar, and gingerbread spice; mix until crumbly. Gradually add chilled water to form a dough.

Roll the dough on a floured surface to 1/4-inch thick, then transfer to the tart pan and prick the surface with a fork.

Bake the crust for 10-15 minutes until golden brown; allow to cool completely.

Blend smooth nut butter, maple syrup, and melted vegan butter in a bowl until velvety.

Pour the caramel filling into the cooled crust and spread evenly; chill in the refrigerator for at least 4 hours.

To make the ganache, heat dark chocolate and coconut cream in a saucepan until melted and smooth; cool slightly.

Pour the ganache over the chilled caramel tart and spread evenly; chill for another hour.

Optionally decorate with gingerbread cookies before serving.

Let the tart sit at room temperature for 15 minutes before slicing and serving.