Vegan Tartlet Shells
Serves: 12
 
Ingredients
  • 1½ cups all-purpose flour
  • 2 tablespoons cane sugar
  • ⅜ teaspoon salt
  • ½ cup organic unrefined coconut oil (not liquid)
  • 4 to 5 tablespoons cold vanilla almond milk
Instructions
  1. Preheat oven to 375°. Arrange 12 (3½-inch diameter) tartlet pans on a large rimmed baking sheet.
  2. In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in coconut oil until it resembles coarse crumbs. Using a fork, gradually add milk, stirring until a dough begins to form. Divide dough in half. Shape each half into a disk.
  3. On a lightly floured surface, roll each dough half to a ⅛-inch thickness. Using a 4-to 4½-inch round cutter, cut 10 circles from dough, rerolling scraps as necessary. Press dough circles onto bottoms and up sides of prepared tartlet pans, being careful not to stretch dough. Prick bottoms several times with a fork. Freeze tartlet shells for 10 minutes.
  4. Bake for 5 minutes. Check tartlet shells. If pastry begins to puff, re-prick bottoms of shells. Bake until tartlet shells are golden brown, another 20 to 25 minutes. Let cool completely on a wire rack.
Notes
This dough is best when rolled immediately after making.
Recipe by TeaTime Magazine at https://teatimemagazine.com/creamy-citrus-tartlets/