Oil shortcrust pastry with whole cane sugar is a recipe for those who, like me, love eating healthy. It has nothing to envy from the butter version, in fact, in my opinion, it’s even better since you don’t taste the greasy flavor of the butter. It remains slightly crunchier, but much lighter and more digestible, and that’s priceless!
Ideal for tarts, or any other dessert where shortcrust pastry is needed. The choice of whole cane sugar is also essential. There are various types on the market, but be careful, always choose the darkest ones, originally from Central and South America. It is mainly found in fair trade products. It’s very energetic and rich in minerals. Contains less sucrose than white sugar and is more nutritious.
Sunflower oil, on the other hand, is an excellent antioxidant, lowers cholesterol, unlike butter which raises it, and prevents heart diseases. So we can conclude by saying that you can definitely eat healthy without sacrificing taste.
I recommend my blueberry jam tart, the fruit tart and the orange tart.
Now let’s see the simple procedure
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups Type 1 or 2 flour
- 2 eggs
- 1/4 cup sunflower oil
- 1/3 cup whole cane sugar
- 1/2 orange zest
- 1 1/4 tsp baking powder
Tools
- 1 Bowl
- 1 Pastry board
Steps for preparing oil shortcrust pastry
To prepare the oil and whole cane sugar shortcrust pastry, start by getting a bowl. Then, pour the flour, sugar, eggs, sunflower oil, water, and finally the zest of half an orange.
Afterwards, with a wooden spoon, roughly mix the ingredients, then pour them onto the pastry board. At this point, knead energetically with your hands for at least 3 minutes until you get a compact and homogeneous dough.
And our oil shortcrust pastry is ready. Being made with oil, it does not need to rest, so it can be rolled out immediately into our baking pan and filled as desired.
Storage and notes
The oil shortcrust pastry keeps wrapped in cling film for two days in the fridge.
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