Eggless shortcrust pastry is perfect for making crumbly cookies that can also be filled. You can also use it for tarts. The shortcrust pastry with ricotta is very tasty and soft, making it easy to shape and adapt to the baking tin. I always use it to prepare SOFT FILLED COOKIES, the crumbly cookies of Venetian tradition. On the blog, you will find various types of shortcrust pastry, suitable for various preparations and uses. I recommend checking them out so you can try them to make different desserts or cookies. Now let’s see how to make eggless shortcrust pastry and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 750 g
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Eggless Shortcrust Pastry
- 1 cup cup Ricotta
- 1/2 cup cup Butter
- 2 cups cups Flour
- 1 pinch Salt
- 1 packet baking powder (or cream of tartar with a pinch of baking soda)
How to prepare Eggless Shortcrust Pastry
We begin the preparation of Eggless Shortcrust Pastry. Take the butter out in advance because it should be soft and at room temperature when you use it. Cut it into small pieces. Place the ricotta in a bowl and add the diced butter. Mash the butter with a fork and mix it with ricotta to obtain a soft and homogeneous cream,
Add the sifted flour, a pinch of salt, and the baking powder or cream of tartar with a pinch of baking soda. Mix everything well first with the fork and then continue to knead with your hands, compact everything well, and form a ball.
Wrap the eggless shortcrust pastry with plastic wrap and let it rest for at least half an hour in the refrigerator before using it for cookies or making a tart.
How to store the Eggless Shortcrust Pastry
Store it in the refrigerator wrapped in plastic wrap for 2 days or in the freezer for several months.
