Vegan Tart Crust

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!