Vegan Tart Dough

It’s good. Promise. Not chewy and it has fooled many carnivorous people into thinking that it must have butter and eggs.

VEGAN TART DOUGH

14 T. vegan butter (Miyoko’s has a really close consistency to real butter and works well)

1 c. powdered sugar

2 flax eggs (2 T. flax seed and 4 T. water mixed together)

1/2 c. almond meal

2 3/4 c. flour

pinch salt

Mix up your flax eggs with a fork. The ratio here is not the normal flax to water ratio as some eagle eyed vegan viewers may recognize. This recipe works best with minimal liquid though. Let the flax mix sit for about 5 minutes to thicken up. Beat sugar and butter in mixer fitted with paddle attachment until light and fluffy. Scrape down a couple times. And once more when fully incorporated.

Add flax mix and mix on low to blend. Scrape again. Add flours and salt. Blend until it starts to form a ball. It is okay if there is a bit more dry than wet remaining in clumps here and there. You will finish the knead out of the bowl.

Dump the mix onto lightly floured work surface and knead to smooth out the dough and then wrap in reusable wrap…because jeez. You are making vegan dough…are you really going to use plastic wrap and then just throw it away? Stick in fridge for a couple hours or a day or two ahead of anticipated bake.

When ready to use, pull from fridge and cut into workable portions large enough to fill your tart pan. Roll from center outwards and fill with whatever tart ingredients sound good. Bake at 350 for as long as it takes to set your filling and brown the crust. You can (oat)milk wash your crust prior to baking if you really want to feel fancy.