Step 1

In a large bowl, whisk together the all-purpose flour, almond flour and powdered/icing sugar.

Step 2

Add the cold vegan butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs.

Step 3

Add the cold water and mix well until the dough starts coming together.Tip: The amount of water listed in the recipe should be sufficient to hydrate the flour and bring the dough together without any patches of dry flour. If the dough is too dry with several patches of dry flour, sprinkle a small amount of extra cold water on those places until you get a homogeneous, evenly hydrated dough.

Step 4

Give the dough a quick knead and bring it together in a ball. Don’t over-work it, as that will result in gluten development and a tough pastry. The final dough should be smooth and homogeneous. It shouldn't be sticky to the touch and it shouldn't be too soft – you should be able to handle and roll it out without any problems.

Step 5

Roll out the pastry and use as instructed in your chosen tart recipe immediately, or store it in the fridge, wrapped tightly in cling film, until needed.

Step 6

Get a 9 inch (23cm) loose bottom tart tin with a fluted edge ready to have on hand.

Step 7

On a lightly floured surface, roll out the pastry into a rough circle about 3mm thin and at least 1-1 ½ inch (2.5-4cm) larger than the tart tin diameter.

Step 8

Transfer the rolled-out pastry into the tart tin and make sure that the pastry is snug against the bottom and the sides of the tin. Roll the rolling pin gently across the top of the tart tin – this is the easiest way to cut away any excess pastry. (Alternatively, you can use a sharp knife to cut away the excess pastry.)

Step 9

Gently press the pastry into the individual grooves of the fluted edge of the tart tin, for a more polished final look.

Step 10

Chill in the fridge for about 15-30 minutes.

Step 11

Note: You should partially blind bake the pastry if your tart filling needs to be baked but the baking time of the filling isn’t sufficient to give a fully baked-through pastry, or if the filling is particularly wet and might result in a soggy tart bottom.

Step 12

While the pastry is chilling, place a baking sheet on the middle oven rack and pre-heat the oven to 350ºF (180ºC) with the baking sheet inside.

Step 13

Once chilled, dock the bottom of the tart shell evenly with a fork.

Step 14

Scrunch up a large piece of baking/parchment paper to soften it up, then use it to line the inside of the tart shell. Fill the lined tart shell to the brim with pie weights or rice.

Step 15

Place the tart on the hot baking sheet and bake at 350ºF (180ºC) for 15 minutes or until you can see the edges of the tart shell becoming very light golden.Then, remove the pie weights/rice and the baking/parchment paper, and bake for a further 5-10 minutes or until the tart shell is evenly light golden brown, with slightly darker edges.

Step 16

Remove from the oven and allow the tart shell to cool (in the tart tin) until warm or completely at room temperature, before filling it and baking it for a second time.

Step 17

Note: You should fully blind bake the pastry if you don’t have to bake the tart filling (for instance, if you're filling the tart shell with chocolate ganache or pastry cream).

Step 18

While the pastry is chilling, place a baking sheet on the middle oven rack and pre-heat the oven to 350ºF (180ºC) with the baking sheet inside.

Step 19

Once chilled, dock the bottom of the tart shell evenly with a fork.

Step 20

Scrunch up a large piece of baking/parchment paper to soften it up, then use it to line the inside of the tart shell. Fill the lined tart shell to the brim with pie weights or rice.

Step 21

Place the tart on the hot baking sheet and bake at 350ºF (180ºC) for 15 minutes or until you can see the edges of the tart shell becoming very light golden.Then, remove the pie weights/rice and the baking/parchment paper, and bake for a further 10-15 minutes or until the tart shell is evenly deep golden brown, and it feels and looks crisp to the touch.

Step 22

Remove from the oven and allow the tart shell to cool (in the tart tin) completely to room temperature, before filling it with your filling of choice.

Step 23

The raw pastry keeps well in the fridge, wrapped tightly in cling film, for about 3-4 days. If the pastry is very firm straight out of the fridge, allow it to warm up slightly at room temperature for about 10-15 minutes or until it becomes pliable before rolling it out.The fully blind baked pastry keeps well in a closed container at room temperature for 3-4 days.