Comment faire une pâte à tarte végane (et comment l'abaisser) | L'Herboriste

Tarts are versatile and can be found in all seasons, so it is very important to always have a good recipe of tart dough under the elbow. Here is my simple recipe of classic tart dough for all your tart cravings. I start by weighing my margarine. I use Saint Hubert Omega 3, it is ideal for pastry thanks to its good hold. But a softer margarine will probably also be suitable. However, it cannot be replaced with oil, I advise you to make your own homemade margarine if you do not want to buy it. I add sugar, here it is brown sugar but you can use white or icing sugar. Then I cream everything. Creaming is a very big word, it is simply about mixing the sugar and the margarine until you get a homogeneous cream. It is normal if you continue to see the grains of sugar. I then add my T55 flour, then I mix with a fork. As always, you can do it with a robot, but I also like to show you that it is not a necessity. At first you will probably have the impression that it will never mix. This is also what I tell myself every time, but trust me. Do not add water or margarine, everything will be fine. After a while, I decided to mix directly by hand to incorporate the ingredients well. You should get a nice dough, firm but not brittle. At the end, I mill it. This gesture is similar to kneading, but be careful, our goal is not to knead the dough, only to check that all the ingredients are incorporated correctly. I form a flattened ball by pressing the dough well between my hands. Then I transfer to a tupperware as narrow as possible to let it rest in the fridge for at least an hour. I will now show you how to lower it. When the dough is ready, I prepare a baking tray with baking paper and my pie circle on top. But you can use what you have. Then I prepare my work plan with a silpat. You can use baking paper, but the advantage of silpat is that it adheres to my work plan. I then flour my silpat evenly. Then I put my dough on it. Be patient and watch my gestures well, because here is the best way to lower a patata. I start by pressing the dough from top to bottom with my rolling pin without rolling. I turn it over, then I start again. You will notice that the dough breaks on the edges. It's normal, it happens with egg dough too. When this is the case, stop lowering it to press the edges like this, in order to close the cracks as best as possible and prevent them from spreading. If the dough breaks too much, it is because it is too wet and you will know for the next time. I turn my dough over, it is important to do it regularly. Then I press a little more with my rolling pin. And I press the edges again. I then start to lower it gently with my rolling pin. Here too, I stop regularly to contain the cracks. Turn the dough over and flour slightly as soon as the dough has air. If you have already made one of my pie recipes, you will notice that I no longer put flaxseed eggs in my dough. In the end, I realized that it was not necessary. The flaxseed egg made the dough difficult to work, wet, breaking and it was retracting. With this recipe, there are no more worries. To lower, I turn my dough or my silpat regularly to go in several directions and get a large disc. When the dough is lowered enough, I just have to move it. I roll it very gently on my roll and as you can see, this is where the silpat becomes really useful. Be careful not to press on the dough. You just have to unroll it gently over your mold. It's always the same thing, at this stage I always put my dough too much on one side or the other. Fortunately, it is firm enough to be able to gently pull it and replace it. I then gently push the dough into the circle. This step is the same no matter the mold. I raise the edges to bring the dough to the bottom of the circle without pulling it or breaking it. The goal is that the entire surface of the dough is really glued to your mold. When it's done, I always remove the excess dough from a rolling pin. Be careful not to drop the roll in the dough. Yes, I'm talking about experience. Cutting the excess dough in this way allows you to create a small bump all along the edge that I lift by pinching slightly. Then it's time to freeze the dough. No, not freezing it will not trigger the apocalypse, but I explain why in the comment on the blog article in the link below the video. I also show you how to circle a tartlet. The steps are exactly the same, you just have to pay more attention to the edges of this type of mold which are often a little sharper because they are thinner. It also goes to the freezer. Once the dough is frozen, I level the edges with a knife. Then I prick the surface evenly with a fork without going all the way to the bottom. And the edge too. And the dough is ready to be used. This recipe is perfect for all your pie cravings. You can pre-bake it, bake it white, bake it with your fruits. This is the recipe that I use absolutely all the time for my pies. I hope you enjoyed the video and that it helped you master the pie dough. For the quantities, go to my blog where I give you more details to succeed your dough. The link is under the video. See you next week for my strawberry pie recipe. So don't forget to subscribe so you don't miss it. In the meantime, I kiss you and see you soon.