Скачать или смотреть Vegan Sweet Tart Dough (Pâte Sucrée) Recipe | Guaranteed No Shrinkage| Ambrosia Pastry lab

Vegan Sweet Tart Dough (Pâte Sucrée) Recipe | Guaranteed No Shrinkage| Ambrosia Pastry lab
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Master the perfect Vegan Sweet Tart Dough (Pâte Sucrée) with this foolproof, no-shrink method from Ambrosia Pastry Lab. This eggless tart shell bakes crisp, buttery, and beautifully structured—without cracking or shrinking. Ideal for fruit tarts, chocolate tarts, and professional pastry creations. 🍓🥧

If your tart shells shrink, crack or bake unevenly, the issue is technique — not the recipe.

This vegan tart shell, also known as pâte sucrée or sweet shortcrust pastry.

In this video I show you how to control gluten development, manage hydration and use a simple brown sugar technique to enhance caramelisation and shine.

Perfect for fruit tarts, custard tarts and modern vegan pastry builds.

Video chapters:
00:00 Why Tart Shells Shrink (Technique)
00:16 Mixing the Dough Properly (Gluten Control)
00:40 Rolling to 2–3mm for Even Baking
01:07 Brown Sugar Trick for Shine & Crispness
01:42 Shaping Without Shrinkage
01:59 Blind Baking with Weights
02:17 Refining the Edges Like a Pastry Chef
02:28 Pairing with Pastry Cream (Next Video)

RECIPE
Vegan Tart Shell (Pâte Sucrée Style)

Ingredients (1 x 22–24 cm tart)
250 g plain flour (all-purpose)
30 g icing sugar
1 g fine salt
120 g cold vegan butter (high fat, 80%+ recommended)
45–55 g cold plant milk
5 g neutral oil (optional, improves flexibility)
5 g vanilla extract (optional)

For the pan (optional professional upgrade):
1–2 tbsp brown sugar

Method

-In a bowl, combine flour, icing sugar and salt.
-Rub in cold vegan butter until mixture resembles fine sand.
-Add plant milk gradually. Stop mixing once dough just comes together.
-Flatten into a disc, wrap and rest 30–45 minutes in the fridge.
-Roll between parchment to 2–3 mm thickness.
-Lightly grease tart ring or pan.
-Sprinkle a thin layer of brown sugar into the pan (optional for enhanced caramelisation and shine).
-Line with dough, press gently into corners without stretching.
-Trim excess and dock the base lightly.
-Chill 10–15 minutes.
-Blind bake at 170°C (160°C fan):
-18 minutes with baking weights
-Remove weights and bake 10–12 minutes until evenly golden.
-Cool slightly and shave edges for a clean finish.

Pair This With:
Watch my Vegan Pastry Cream video to complete the tart foundation.
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