PASTRY: Add your flour, sugar, and salt to a small food processor and pulse to combine. Add your cold vegan butter, and pulse a few times until it’s broken down and resembles wet sand. I find that vegan butter gets to that state much faster than normal butter does!
While pulsing, drizzle your water, adding only enough for it to form a ball.
Remove the ball from the food processor and wrap with plastic wrap. Allow it to sit in the fridge for 1 hour.
Preheat your oven to 375 degrees F.
Place your pastry dough on a lightly floured surface, and roll until 1/8-inch thick. Transfer the dough to a 9-inch tart pan, and carefully press the dough into the pan. I carefully use my fingers to make sure there are no air pockets or anything. When the dough is in all of the nooks and crannies, you can level off the top and cut off the excess dough by running a knife across the top. If you have any holes in your crust, you can use that excess dough to patch. Chill the tart dough in the pan in the fridge for 20 minutes.
Line your dough with parchment paper, then pour in your favorite pie weights (I used a mixture of uncooked rice and dried beans). Bake for 20 minutes.
Remove your weights and parchment, lightly brush with your vegan egg wash, and bake for another 10 minutes, until golden and crispy. Allow to cool completely before going to the next step.
FILLING: When your tart crust is completely cool, spread 3/4 cup-1 cup of the vegan cream cheese frosting on top. Feel free to use more or less –– this is your tart!
FINISH: Top with your favorite fruits in whatever pattern you wish! Best served immediately, but still good covered in the fridge for a day or two.
*You need a little less than half of the cream cheese frosting recipe for this recipe. I don’t have much luck cutting the cream cheese frosting in half when I make it because my blender has trouble blending that little. If you make the whole batch, you can store it in the fridge for a few days, frost a cake, frost some cookies, or eat it by the spoonful.