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 Post subject: Please Veganize this Tart Dough
PostPosted: Fri Oct 22, 2010 4:55 pm 
Making Threats to Punks Again
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Location: Alberta, Canada
What would be the best substitute in this tart dough recipe?

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

I'm guessing the point of the egg yolk has to do with either the fat or protein but I'd like to avoid using soy if possible.

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 Post subject: Re: Please Veganize this Tart Dough
PostPosted: Fri Oct 22, 2010 5:11 pm 
Drunk Dialed Ian MacKaye
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If you subbed shortening instead of butter, left out the egg, and added a tablespoon or two of ice cold water, it wouldn't look a whole lot different than a sweetened version of the pie crust recipe I normally use.

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 Post subject: Re: Please Veganize this Tart Dough
PostPosted: Fri Oct 22, 2010 5:12 pm 
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I've seen variations on 'french' tart doughs that just use water instead of egg (like, a couple of tbsps)- I think the egg in such cases is more to do with 'richness' rather than binding factors or suchlike. What are you using the dough for? That would give a better idea for a sub.

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 Post subject: Re: Please Veganize this Tart Dough
PostPosted: Fri Oct 22, 2010 5:54 pm 
Drunk Dialed Ian MacKaye
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The egg yolk could also be just for color--a more yellow dough. I would heed hoveringdog's advice and just sub the egg with some ice water.

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 Post subject: Re: Please Veganize this Tart Dough
PostPosted: Fri Oct 22, 2010 6:05 pm 
Making Threats to Punks Again
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You're probable right about it adding richness. I was thinking of just doing cornstarch but even that is probable unnecessary. I've never made a tart before so i'm not sure how the dough differs from pie dough, I'm planning on using it to make a sweet cranberry tart.

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