Description
This vegan shortcrust pastry recipe offers a crisp, buttery base made entirely without animal products. Perfect for tart shells, this easy-to-make pastry uses simple ingredients like all-purpose flour, vegan butter, and non-dairy milk to create a tender, flaky crust suitable for sweet and savory fillings.
Ingredients
Scale
Pastry Ingredients
- 165 g all-purpose flour (plain flour)
- 100 g vegan butter (block-style, cold, cubed)
- 25 g granulated sugar (organic recommended if in US)
- ½ teaspoon sea salt
- 1 tablespoon non-dairy milk
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a round 9″ tart tin with oil or vegan butter and optionally dust with flour. You may also line the base with parchment paper to prevent sticking.
- Mix and chill the dough: In a food processor, combine the flour, cold cubed vegan butter, sugar, sea salt, non-dairy milk, and vanilla extract (if using). Blitz until the mixture forms a loose dough. Shape the dough into a ball then flatten into a disc. Wrap the disc tightly in clingfilm or an airtight container and refrigerate for 30 minutes to firm up.
- Roll out the dough: After chilling, roll the dough into a circle about 1 inch larger than the tart tin’s circumference. Carefully lift and ease the pastry into the sides of the tart tin using your fingers. Trim excess dough with a knife or pastry scissors, allowing it to rise slightly above the rim. Prick the base several times with a fork to prevent bubbling.
- Parbake the crust: Cut a parchment paper circle slightly larger than the tart and place it on top of the pastry base. Fill with dried beans, rice, lentils, or baking beads as weights to prevent shrinkage. Bake in the oven for 15 minutes to partially cook the crust.
- Blind-bake the crust: Remove the weights and parchment paper carefully. Return the crust to the oven and bake for another 12-15 minutes until it turns light golden brown. Place the tart tin on a cooling rack and allow to cool completely to room temperature before adding any fillings such as pastry cream or lemon curd. When fully cooled, remove the tart shell from the tin.
- Storage: Store the uncooked dough wrapped tightly in clingfilm in the refrigerator for up to 2 days. Alternatively, freeze it for up to 2 months and defrost overnight in the fridge before use. This makes it convenient to prepare ahead and have ready for your next tart baking.
Notes
- Using cold vegan butter helps achieve a flaky crust texture.
- Pricking the pastry with a fork prevents air pockets during baking.
- Parbaking with weights keeps the base from puffing or shrinking.
- Chilling the dough before rolling makes it easier to handle and shape.
- Optional vanilla extract adds a subtle sweetness and aroma but can be omitted for savory tarts.
- If you plan to fully bake fillings in the tart shell, follow their specific baking instructions after parbaking.
- The pastry can be frozen either as dough or after shaping in the tin, offering flexible preparation options.
