Add <quantity>240<unit>g</unit></quantity> all-purpose flour and <quantity>150<unit>g</unit></quantity> diced vegan butter to a large bowl

Break the butter apart with your hands until you reach a breadcrumb consistency

Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar, <quantity>1<unit>tbsp</unit></quantity> of cold water, and <quantity>40<unit>g</unit></quantity> of powdered sugar

Mix all ingredients until they are just combined. Transfer to a work surface and press together to form a tight disk

Wrap the dough in cling film and refrigerate it for at least 30m to relax

Place the dough on a sheet of parchment paper. Dust it with all-purpose flour and cover it with another sheet

Roll out the dough with a rolling pin into a <quantity>4<unit>mm</unit></quantity> thick rectangle

Cut the dough into <quantity>6</quantity> pieces and dust the surface with all-purpose flour

Tuck one piece of the dough into a tart shell and roll across the top. Push the dough into all nooks of the mold and trim the excess

Puncture the dough with a fork and place it in the refrigerator for 20m to chill

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Bake for 30m until golden brown. The vegan tart crust is ready

Fill it with chocolate ganache or with a lemon curd. Be creative and enjoy!