The oil shortcrust pastry with chocolate chips is fragrant and delicious, making it perfect for tarts and cookies.
The shortcrust pastry, as we know, is one of the basic preparations in pastry making and I talked about it extensively here, appreciated for its versatility and crumbly texture.
Although the traditional recipe calls for butter, a variant that has been highly appreciated in recent years uses oil, offering a solution suitable for those who prefer a dairy-free diet without sacrificing taste and quality.
I must honestly say that my mother always made shortcrust pastry with extra virgin olive oil; in fact, I’ll tell you more, butter never entered her kitchen, yet the tarts were fantastic!
For me, who has always followed pastry chefs like Montersino, Santin, and Massari, it was impossible not to replicate their fantastic recipes; in fact, I even took a course with the master Montersino on balancing, so I almost always preferred using butter in shortcrust pastries.
Today, however, I will delight you with the oil shortcrust pastry with chocolate chips directly in the dough. A dough that results in a crunchy and delicious bake, perfect for the fantastic chocolate bar tart, made in a bowl and without chilling in the fridge.
Ready to knead?
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups type 1 flour (or all-purpose)
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup rice oil (or olive or vegetable oil)
- 1/2 cup chocolate chips
- 1 tsp baking powder
- vanilla
- orange zest
- ground cinnamon
Steps
Place the sifted flour, sugar, chocolate chips, baking powder, and your chosen flavoring in a bowl.
Mix the dry ingredients together and add the eggs in the center.
Gently mix to break the yolks.
Add the oil in the center and combine all ingredients. You will likely need to use your hands at some point to compact the dough.
The shortcrust pastry with chocolate chips is ready to use.
Roll out the shortcrust pastry with chocolate chips on a floured surface, also dust the top and use as desired.
Tips:
If you want, you can chill it in the fridge for about half an hour, making sure to dust the work surface well when you use it, as it may release some oil.
In oil-based shortcrust pastry, it is always better to add a pinch of baking powder or baking soda.
If you don’t want to add chocolate chips, simply remove them from the ingredients list.
