Vegan Tart Crust

Name: Vegan Tart Crust
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Strong (bread) flour (if you don't have it all-purpose flour will do. Cake flour is ok as well, though it may result in a crumbly tart base); 2 tbsp Olive oil; 1 ※Check the amount of water (or soy milk) and baking time and adjust; 1 for a crispier tart crust use 45 ml water, for a moist crust use 55 ml. the pictures shown here are of the "moist" version. Water (or soy milk)

cookpad.japan @cookpad_jp

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.
This recipe uses 100% plant products.

Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.
This recipe uses 100% plant products.

Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

cookpad.japan @cookpad_jp

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.
This recipe uses 100% plant products.

Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.
This recipe uses 100% plant products.

Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

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Ingredients

4 servings

100 gramsStrong (bread) flour (if you don't have it all-purpose flour will do. Cake flour is ok as well, though it may result in a crumbly tart base)
2 tbspOlive oil
1※Check the amount of water (or soy milk) and baking time and adjust
1for a crispier tart crust use 45 ml water, for a moist crust use 55 ml. the pictures shown here are of the "moist" version. Water (or soy milk)

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Steps

1

Add the strong bread flour and the olive oil to a bowl. Gently mix with a fork.
2

When the mixture looks crumbly, as in the photo, add the water.
3

Quickly mix and gather the mixture into a ball.
4

Roll the dough from Step 3 out until roughly 3 mm thick. There's no need to let it rest for this recipe.
5

As in the photo, you should see a faint marble pattern on the crust, one of the keys to the deliciousness of this crust.
6

Mould the crust into the tart pan and remove the excess crust.
7

Prick the crust several times with a fork to allow air to escape easily during baking.
8

Bake the crust in an oven preheated to 200°C for 10-13 minutes (for a moist finish). If you want a crispier crust, reduce the baking time by 1-2 minutes but remember to keep an eye on it.
9

While it's baking, take the crust out of the oven once and pierce any air bubbles with a fork.
10

Once baked, remove from the oven and let cool. Then just fill it with whatever you like.