(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
For the tart dough, whisk together the cocoa, sugar, salt and 1⅔ cups flour in a medium bowl. Add the 5 tablespoons of spread and toss to coat. Using a stand mixer with the paddle attachment, fully incorporate the spread into the dry ingredients until you reach a rough dough consistency. Add the Flora Thickened Plant Cream and yolk or replacer and beat with the paddle attachment until you have a firm dough that stays together when you squeeze it. Remove the dough from the bowl and work together with your hands. Knead a couple of times until there are no dry spots and the dough is smooth. Flatten into a 1.9cm thick disc, wrap tightly in plastic wrap and chill until firm, about 1.5 hours.
For the filling, bring the sugar, cream of tartar and ⅓ cup water to the boil in a large saucepan over medium-low heat. Stir with a heatproof spatula until completely dissolved. Cook the caramel by swirling the pot often but not stirring, until mixture turns a deep amber colour, about 8–10 minutes. Remove the caramel from the heat and immediately stir in the vegan spread until smooth. Gradually stir in the Flora Thickened Plant Cream and then add the salt. Transfer the caramel to a heatproof measuring glass, you should have about 1½ cups. Let cool until warm.
Preheat the oven to 180°C. Let the dough sit for a few minutes to soften slightly. Roll the dough out on a lightly floured surface to 35.5 cm round and about 0.3 cm thick. Dust with more flour as needed to prevent sticking. Slide the removable bottom of the tart pan under the dough, positioning it roughly in the centre. Fold the edges of the rolled dough inward towards the centre, working all the way around so it rests on the tart pan bottom. Now, lower the bottom into the tart pan. Unfold the edges so they gently sit on the sides of the tart pan and the excess dough is hanging over the edges. Press the dough firmly into the bottom of the pan, then firmly press the sides of the dough into grooves and up sides of the pan. Use a rolling pin over the top edge of the pan to remove any excess dough.
You can save the dough scraps for patching up any cracks later if necessary. Prick the bottom of the dough all over with a fork and chill in the freezer until very firm, 15 minutes.
Place the tart pan on a baking sheet and line the tart with a piece of baking paper. Fill with dried beans and bake until the edges of the crust are set and starting to look dry, 12 minutes. Carefully lift the baking paper with the dried beans out. Patch up any visible cracks with the reserved dough. Return the crust to the oven and bake until firm and dry all over, 20 minutes. Transfer to a wire rack and let cool.
Pour the caramel into the cooled tart shell. Chill until caramel is set, at least 1 hour.
Start on your ganache and place the chocolate chips, Flora Thickened Plant Cream, and vegan spread into a heatproof bowl set over a saucepan of simmering water (the bowl should not touch the water). Stir with a heatproof spatula until the ganache is smooth, about 5 minutes. Let it cool until thickened enough to hold an indentation from a spoon. Remember if it’s too warm, it won’t hold any swirls.
Remove tart from fridge and pour the ganache over the caramel. Using a spoon, gently spread the ganache over the surface, creating decorative swirls. Sprinkle with fresh raspberries and allow to set until the ganache has firmed up and lost its shine, which should take 10–15 minutes.