tart crust

Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling!

Perfect Tart Crust

all-purpose flour

sugar

salt

(1 stick) unsalted butter, cold

heavy cream

vanilla extract

Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.

Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.

Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.

Wrap the dough tightly in plastic wrap, and chill for 1 hour.

On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.

Press the dough gently into the tart pan(s), trimming away any excess.

https://www.youtube.com/watch?v=3L2U-lXQiOE

Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling!

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Learn how to make the perfect vegan homemade pie crust with this easy step-by-step basic shortcrust pastry recipe. You can use this for crispy cookies, pies, tarts, quiches, cheesecakes, and more! It’s a versatile egg-less dough that can be made gluten-free and makes the perfect base for different baked goods, both sweet and fruity, as well as salty and savory.

Easy Vegan Pie Crust

all-purpose flour (or sub gluten-free flour*)

vegan butter (cold & cut into small cubes)

water

tbsp non-dairy cream (optional to brush the edges

In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.

Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.

After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).

Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).

Pie Dough

Preheat the oven to 400°F (200°C).

Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).

Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.

Let the baked crust cool completely before adding the filling. Enjoy!

Blind baking

This vegan shortcrust pastry is incredibly easy to make, with the most delicious results. Once baked, it gives a perfectly crisp and buttery tart shell suitable for all sorts of sweet vegan tarts. The pastry dough is super easy to work with and best of all, you don’t need any egg replacements to make it. Plus, you couldn’t possibly guess that it’s vegan!This recipe makes enough pastry for one 9 inch (23cm) tart or three smaller 6 inch (15cm) tarts.

Easy Vegan Shortcrust Pastry (Vegan Pâte Sucrée)

150 g (1 ¼ cups) plain all-purpose flour

almond flour

g (⅓ cup) powdered/icing sugar

butter

g (4 tsp) cold water

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

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

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.

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&#39;t be sticky to the touch and it shouldn&#39;t be too soft – you should be able to handle and roll it out without any problems.

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.

For vegan shortcrust pastry:

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

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.

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.)

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

Chill in the fridge for about 15-30 minutes.

Rolling out (9 inch/23cm tart):

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.

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.

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

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.

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.

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.

Partially blind baking the pastry:

Note: You should fully blind bake the pastry if you don’t have to bake the tart filling (for instance, if you&#39;re filling the tart shell with chocolate ganache or pastry cream).

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. 

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.

Fully blind baking the pastry:

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.

Storage:

This homemade Tart Crust recipe is buttery, crisp, flaky, and easy to make. The best part is, you don&#39;t need pie weights. Serve this with homemade Pastry Cream to make the best fresh Fruit Tarts.

Sweet Tart Crust (Pâte Sucrée)

unsalted butter (softened at room temperature)

tsp fine sea salt

tsp vanilla extract

flour

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, salt, and butter and cream together on medium speed just until combined (2-3 minutes), scraping down the bowl as needed.

Add egg yolk and vanilla and beat until incorporated, scraping down the bowl as needed.

Add flour and mix on low speed until the flour is fully incorporated and dough comes together (1 minute). Transfer dough to a clean work surface and shape the dough into a flat disk. Press the dough into an 11-inch or 10-inch round tart pan. The dough should be about 1/4” thick on the bottom and sides of the pan.

Use the bottom of a measuring cup to press the corners squarely. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it sits flush in line with the top of the tart pan (I repurpose any scraps by patching any thin-looking areas). Cover with plastic wrap and freeze 30 minutes while you preheat the oven.

Preheat the oven to 350˚F. Set the tart pan over a baking sheet to make it easier to transfer and Bake at 350˚F in the center of the oven for 25-28 minutes or until golden brown then transfer to a wire rack to cool completely.

Once the dough is at room temperature, carefully remove the outer rim by pushing on the base of the mold. To release from the base, carefully insert a knife between the pan and the crust to release, moving around the edges of the pan until the base releases easily.

I used your tart crust to make mini fruit tarts and they held together well with care. The flakiness and buttery layers were amazing with fruit curd and crème pâtisserie! Definitely will make again!

I just finished this recipe and I'm very happy with the results! My dough was perfect just like you described it. Thanks!

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pâte sablée crust made with almonds,  a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.

Cranberry White Chocolate Tart

(110 grams) unsalted butter

(30 grams) powdered sugar

¼ cup (160 grams) all-purpose flour

(50 grams) ground almonds (almond flour)

tsp (1 grams) salt

cranberries

(70 grams) sugar

tbsp (30 milliliters) orange juice

orange

1.5 oz (45 grams) white chocolate

tbsp (14 ml) vegetable oil

tbsp (20 grams) almonds, finely chopped

oz (180 grams) white chocolate

(60 grams) whipping cream

red currants

cinnamon sticks or star anise

In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.

Gradually incorporate the ground almonds and flour.

Make sure you don’t overwork the dough.

Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.

Prepare the pâte sablée dough.

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.

Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.

Meanwhile, prepare the cranberry sauce.

Preheat the oven to 350°F (180°C).

Roll the dough between two pieces of parchment paper or plastic wrap until it&#39;s about 12 in (30cm) in diameter.

Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.

Refrigerate or freeze for about 30 minutes before baking.

Prick the tart crust with a fork.

Line the tart crust  with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.

Remove the parchment paper and weights and bake for 10-15 minutes more.

Let it cool slightly on a cooling rack.

Prepare the dough for baking the tart crust.

Melt white chocolate with oil over a bain marie, over low heat.

Fold in the almond flakes.

Spread the mixture over the bottom of the tart crust.

Refrigerate or freeze for a few minutes until set.

Prepare the chocolate crunch layer.

Add the cranberry sauce over the chocolate crunch layer. Use a spatula to spread evenly and smooth the top.

Refrigerate until you prepare the white chocolate ganache.

Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

Spread it evenly over the cranberry sauce layer.

Refrigerate for at least 2 hours to set or overnight.

Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!

Assemble the tart.

I tried out the recipe and it came out perfect. I used an 8 inch square tin instead of a pie dish. Thank you for sharing wonderful recipes.

Are we using the chunky cranberry that is left over after we Sieve it.

This looks so good! I have made a few of your recipes! All turn out really good. I want to bake this. However, I don't have the skills to make the tart crust. Can I use a frozen deep dish pie crust instead? Or mini tart shells? Any suggestions? Thanks!

https://content.jwplatform.com/videos/j6iYCFDz.mp4

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the best Christmas Cranberry Tarts ever. The tart consists of a pate sablee crust made with almonds,  a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.

Cranberry White Chocolate Tart - The Best Christmas Cranberry Tart ever

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Perfect Tart Crust

Easy Vegan Pie Crust

Easy Vegan Shortcrust Pastry (Vegan...

Sweet Tart Crust (Pâte Sucrée)

Cranberry White Chocolate Tart

Top 5 tart crust recipes from across the web

The most viewed tart crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Tart Crust

Easy Vegan Pie Crust

Easy Vegan Shortcrust Pastry (Vegan...

Sweet Tart Crust (Pâte Sucrée)

Cranberry White Chocolate Tart

The most viewed tart crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine