This delicately sweet, luxurious pastry is ideal for tarts and fruit pie bases. This vegan version of a shortcrust classic contains all the richness in flavour with less saturated fat of any butter and/or lard filled alternative.
I've been really into pies and tarts lately (my mother-in-law gave me boat loads of frozen fruit), and the perfect pie has to have an even more perfect crust. After experimenting with a few different methods, this is the recipe on which I've settled.
Vegan Shortcrust Recipe
Makes approx 30 mini tarts, 12-15 three inch tarts, or one 9-10 inch tart
- Directions/Method
- Pulse the dry ingredients in a food procesor for a minute to mix and then add the margarine (I use Pure) and continue to pulse until the mixture resembles large crumbs.
- Slowly add the ice water until the dough just comes together. Wrap in plastic and refrigerate for a minimum of one hour before use.