Vegan Tart Crust
A quick and easy crust that can be used for all of your tarts. An extra bonus is that this recipe is dairy-free!
This recipe can make a large tart shell or up to six small ones.
Add 240 g all-purpose flour and 150 g diced vegan butter to a large bowl
Break the butter apart with your hands until you reach a breadcrumb consistency
Add 1 tsp of white wine vinegar, 1 tbsp of cold water, and 40 g 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 4 mm thick rectangle
Cut the dough into 6 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 150 °C
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!
Yield 6 pies/tarts
All-Purpose Flour240 g
All-Purpose Flourto dust
Diced Vegan Butter150 g
White Wine Vinegar1 tsp
Powdered Sugar40 g
Cold Water1 tbsp