Recipe: Delicious Macrobiotic Tart Crust

Adeline Harrington
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Recipe: Delicious Macrobiotic Tart Crust
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Recipe: Delicious Macrobiotic Tart Crust Delicious, fresh and tasty.

Macrobiotic Tart Crust. This is an easy vegan pie crust recipe made with margarine and oil, instead of Crisco or solid shortening. And since it has just a tiny touch of sugar, this vegan pie crust recipe is indeed perfect for both savory pies and sweet dessert pies. The end result is perfectly flaky, crispy and golden.

Make it with plant butter for an easily dairy-free and vegan tart crust.

Get the lemon tart recipe here.

Thanks to Bob's Red Mill for sponsoring this post!

You can cook Macrobiotic Tart Crust using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Macrobiotic Tart Crust

  1. Prepare 50 gallon of Whole wheat flour (super fine).

  2. It’s 50 grams of Cake flour (preferably unbleached).

  3. It’s 20 grams of Katakuriko.

  4. Prepare 1 pinch of Natural salt.

  5. It’s 3 tbsp of Sugar beet, brown sugar, etc..

  6. You need 50 ml of Vegetable oil (preferably a nut variety).

This vegan lemon tart with nut crust is a perfect way to say hello to Spring.

A bright, cheerful and delicious dessert to add to any meal or potluck.

This multi-use crust can be blind-baked for pre-cooked fillings, the recipe can be doubled for a double pie crust, AND it can be used for either sweet or savoury pies.

The original recipe had a flour-based crust but I changed that up by using an adaptation of the crust I use in my vegan sweet potato pie and vegan chocolate pumpkin pie.

Macrobiotic Tart Crust step by step

  1. Combine the dry ingredients in a food processor, pour in the oil around the edges, and pulse at a low speed until evenly mixed..

  2. Pour the dry mixture into a tart pan, spread it out evenly while packing it in with your fingers, then poke holes into it with a fork..

  3. For a cold tart, blind bake for 15-20 minutes at 180℃, then add the filling, and bake at 180℃ for 10 minutes..

  4. Example: Lightly sprinkle sliced apples in beet sugar and cinnamon powder, drizzle 1 tablespoon almond oil on top, then bake at 180℃ for 30 minutes..

  5. Feel free to use this tart crust for various other tarts as well!.

The crust is almond and oat based and it adds a nice contrast to the soft, chocolaty truffle filling.

In a large bowl place all of the dry ingredients.

Place cookie crumbs in a bowl and work in butter.

Learn our spatter-free technique for melting butter in the microwave.

There's no need to bake an Oreo crust.