From the kitchen
Vegan Tart Crust
Almond milk used to bring together a cold, press-in shortbread pastry crust with a delicate, sandy texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/3 cup Sugar
- 1/4 tsp Salt
- 1/2 cup Cold Vegan Butter, cubed
- 3 to 4 tbsp Cold Unsweetened Almond Milk
Method
- Whisk the flour, sugar, and salt together.
- Cut in the cold vegan butter until the mixture resembles coarse, sandy crumbs.
- Drizzle in the cold almond milk, a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.
- Press evenly into a tart pan, working up the sides, and chill 30 minutes.
- Blind bake at 375°F (190°C) for 18 to 20 minutes, until lightly golden, before filling.
Kitchen note
Add the almond milk gradually and stop as soon as the dough holds — because it has so little fat compared to cream or whole milk, it's easy to over-pour and end up with a wetter, tougher dough than intended.
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