About the Recipe
This vegan shortcrust pastry is incredibly easy to make, with the most delicious results.
Once cooked, it gives a perfectly crispy and buttery tart shell suitable for all kinds of sweet vegan pies or tart. The pastry dough is super easy to work with, and best of all, you don't have to substitute eggs to make it.
Ingredients
65g Icing Sugar
½ tsp Salt
60g Almond Flour
220g All-purpose Flour
105g Vegan Butter (Margarine)
50g Water
Preparation
Put the icing sugar, the salt, the almond powder and the flour in the bowl of your stand mixer equiped with the flat beater and mix in low speed.
Add the vegan butter cut into cubes. Mix on low speed until you get a sandy texture.
Add water and the vanilla extract (if you want to use some) in the bowl. Work until you get a homogeneous and smooth dough.
Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator until use. The dough can be kept for 2 days in the refrigerator.
If you want to make the dough by hands:
Put the flour, the icing sugar, the almond flour and salt in a large bowl and add the cubes of vegan butter.
Use your fingertips to rub the vegan butter into the flour mix until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with). Gently knead the pastry on a clean work surface until it just comes together.
