Vegan caramel tart with a gingerbread crust

Name: Vegan caramel tart with a gingerbread crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Australian, American, British
Ingredients: 1 1/4 cups (155g) all-purpose plain flour (plus extra for dusting (note 1 for gluten free)); 1/3 cup (75g) vegan block butter (or solid coconut oil, chilled (note 2)); 2 tablespoons (20g) packed brown sugar (or coconut sugar); 1 1/4 tablespoons gingerbread spice ((note 3 for homemade blend)); 2 tablespoons chilled water (or as needed); 3/4 cup (185g) smooth thick nut butter (such as cashew, almond or peanut (note 4)); 1/2 cup (170g) maple syrup (or any other liquid sweetener); 1/3 cup (115g) vegan block butter (or solid coconut oil, melted); 2/3 cup (110g) dark chocolate (or desired chocolate); 1/3 cup (80g) thick scoopable canned coconut cream (or dairy free cream); Gingerbread cookies (optional)