Method

• Combine the flour and remaining dry ingredients on a work surface or silicone pastry mat, then make a well in the center.
• Add the vegan butter and eggs.
  
• Work the mixture with your fingertips or a pastry cutter until it resembles coarse crumbs.
  
• Knead briefly until the dough comes together.
  
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  
• Roll out the well-chilled dough between two sheets of parchment paper.
  
• Aim for a thickness of about 3 to 4 mm for the best bake.
• Use pastry rolling guides to keep the thickness even.
• For smaller tartlets, cut the dough into the desired shapes with cookie cutters.
  
• Gently press the cut dough into the tartlet molds.
  
• Carefully lift the dough and place it in a tart pan or tart ring for larger shells.
• Prick the base with a fork, then trim the edges.
• Chill or freeze for 20 minutes before baking.
• Blind-bake the large tart shell for 15 minutes at 175°C in a preheated oven.
• Remove the pie weights and parchment paper.
• Continue baking for 7 to 10 minutes more.
• Do not blind-bake if your filling is unbaked and needs more time in the oven than the crust.
• Bake the smaller tartlet shells for 12 to 15 minutes.
• Transfer the baked shell to a wire rack.
• Let cool at room temperature before using.