Vegan Tart Base Recipe
A crisp, buttery vegan tart crust made with flour, vegan butter, and ice water. This simple shortcrust pastry makes one 8-inch shell, with instructions for partial or full blind-baking.
Equipment
- Shallow 8-inch (20 cm) tart pan with a removable bottom, about 1 inch (2.5 cm) deep
- large mixing bowl
- Rolling Pin
- parchment paper
- Pie weights e.g. dried beans or uncooked rice
- Baking Sheet UK: baking tray
- Wire rack
Ingredients
- 1½ cups all-purpose flour 180g, UK: plain flour, plus extra for rolling
- ½ cup cold vegan butter 110g, preferably a firm block or baking sticks, cubed
- 2-3 tablespoons ice water 30-45 ml, as needed
Instructions
- Add the flour to a large mixing bowl. Add the cold cubed vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs, with a few small pieces of butter remaining.
- Add 2 tablespoons of ice water and gently mix. Squeeze a little dough between your fingers: if it holds together, it has enough water. If it still crumbles, add more water 1 teaspoon at a time, using only as much as needed. Press into a flat disk without kneading.
- Wrap the dough and refrigerate for 30 minutes. If it feels too firm to roll afterward, let it sit at room temperature for a few minutes.
- On a lightly floured surface, roll the dough into a circle about 11 inches (28 cm) across and approximately ⅛ inch (3 mm) thick. Gently lower it into an 8-inch (20 cm) tart pan, easing it into the corners without stretching. Trim the excess and patch any cracks with scraps of dough.
- Refrigerate the lined pan for 20 minutes. Meanwhile, preheat the oven to 375°F (190°C conventional / 170°C fan). Place a rack in the center of the oven.
- Set the tart pan on a baking sheet. Line the chilled pastry with parchment paper and fill with pie weights or dried beans, making sure they support the sides. Bake for 15-20 minutes, until the pastry edges are set and beginning to color. Carefully lift out the parchment and weights.
Finish baking as needed:
- For a partially baked shell: Return to the oven for approximately 5-8 minutes, until the base looks dry and the edges are pale golden. Continue according to your chosen filling recipe.
- For a fully baked shell: Return to the oven for approximately 10-15 minutes, until the base and sides are golden and dry. Loosely shield the rim with foil if it browns too quickly.
- For a fully baked shell, cool completely in the pan on a wire rack before removing the outer ring or adding a chilled filling. For a partially baked shell, follow your filling recipe’s instructions for cooling, filling, and further baking.
Notes
- Measurements: US cup measurements are approximate. Use the gram weights for the most consistent result, particularly for the flour and vegan butter.
- Butter: Use firm vegan baking butter rather than a soft tub spread. If using unsalted butter, an optional small pinch of salt adds flavor.
- Water: Start with the smaller amount; the dough should hold together without becoming sticky.
- Pan size: The recipe is intended for a shallow 8-inch (20 cm) tart pan. Deep tart pans and pie plates may need more dough.
- Timing: The listed total uses the full-bake option. Partial baking takes approximately 20-28 minutes in total; filling preparation and any subsequent baking are additional.
- Make ahead: Refrigerate wrapped dough for up to 2 days, or freeze for up to 2 months. Thaw frozen dough overnight in the refrigerator.
- Baked shell storage: Cool fully, then store the unfilled shell airtight at room temperature for up to 2 days. Once filled, follow the filling recipe’s storage guidance.