The Easiest Vegan Tart Crust Ever (Only 3 Ingredients!)
This 3-ingredient vegan tart crust is the simplest tart shell I know: no butter, no rolling pin, no chilling time, and no blind baking weights. Just all-purpose flour, solid coconut oil and powdered icing sugar, pressed straight into a tart tin and baked until crisp.
Solid coconut oil is the little trick here. It coats the flour like shortening, which keeps the crust tender and crumbly without any dairy. The shell stays pale in the oven, so do not wait for it to turn golden. Once it cools, it firms into a crisp base that works with lemon filling, chocolate ganache, vanilla custard, coconut cream or fresh fruit.
The Easiest Vegan Tart Crust Ever (Only 3 Ingredients!)
A crisp, tender 3-ingredient vegan tart crust made with flour, solid coconut oil and powdered icing sugar. No butter, no eggs, no rolling pin and no chilling time.
Equipment
- 9-inch, 23 cm tart tin with removable base
Ingredients
- 1½ cups – 1 tbsp (200 g) all-purpose flour
- ½ cup + 1 tbsp (90 g) solid coconut oil solid, not melted
- ½ cup (50 g) powdered icing sugar
Instructions
- Preheat oven to 350°F (180°C).
- In a bowl, add the flour. Sift in the powdered icing sugar. Add the solid coconut oil. It must be solid, not melted, for the right texture.
- Rub together with your fingertips until the mixture resembles fine breadcrumbs and starts to clump together when pressed. It will look dry at first. Keep working it for about 2 minutes until it holds.
- Tip the mixture into a 9-inch, 23 cm tart tin with removable base.
- Use your fingers to press it evenly across the base and up the sides.
- Use the flat bottom of a glass or the back of a spoon to press and smooth the base.
- Prick the base all over with a fork.
- Bake for 13-15 minutes at 350°F (180°C). It will firm up further as it cools, so do not overbake or the edges will become too hard.
- Leave in the tin to cool fully before adding any filling. The crust is fragile when hot and firms up into a crisp shell once cool.
Video
Notes
One important note:
This crust will not turn golden brown the way a butter pastry does. Coconut oil contains no milk solids, which means it does not caramelise during baking. Your crust will stay pale. This is completely normal and does not mean it is underbaked. The crust firms up as it cools and the coconut oil resolidifies. Do not overbake trying to achieve a golden colour, as this will make the edges too hard and the base dry.
Best fillings for this crust
This crust works beautifully with
- lemon filling,
- whipped coconut cream and fresh fruit,
- chocolate ganache or
- vanilla custard.
