The shortcrust pastry recipe for tarts and cookies without butter is light, crumbly, and you can prepare it in just a few minutes since it doesn’t need to rest in the fridge.
It’s ready to use right after mixing, and it’s healthier because the butter is replaced with seed oil. Additionally, in my recipe, I use stone-ground type 1 flour, which preserves the properties of the wheat unlike the 00 and is less refined, and erythritol, which is a natural sweetener.
The result is a crumbly and light pastry that remains soft inside and crunchy outside when baked.
The shortcrust pastry recipe can be prepared last minute with ingredients that are usually found in the pantry.
It can be enriched with different flavors, such as lemon, cocoa, vanilla, and is perfect for various types of sweets: tarts, cookies, tartlets, crumbles, and more.
My desserts are always without butter, and I also recommend the fruit tart
If you want to FOLLOW me so you don’t miss other recipes, I WAIT for you on
INSTAGRAM and on
Facebook
To stay always updated on my new recipes, you have the option to activate push notifications of my blog.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for shortcrust pastry recipe for tarts and cookies
- 2 cups type 1 flour
- 1/3 cup potato starch
- 2 eggs
- 3.5 tbsps plant-based milk
- 6 tbsps sunflower seed oil
- 1/2 cup erythritol or sugar
- 1 tsp baking powder
- 1 lemon
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Rolling Board
- 1 Grater
Steps for preparing shortcrust pastry
To prepare the crumbly and light shortcrust pastry without butter, take a bowl
Break the eggs and add erythritol
Whisk with electric whisks until you get a foamy mixture
Slowly pour in the sunflower seed oil while whisking
and then the plant-based milk, I used oat milk
Add the type 1 flour, the potato starch and the zest of one lemon grated with a lemon grater and mix coarsely from top to bottom with a spatula
Pour the dough onto a rolling board and knead energetically with your hands, for a few minutes, until you get a compact, lump-free, and soft dough.
The shortcrust pastry without butter is ready to create irresistible desserts!
Tips and Storage
The shortcrust pastry keeps well wrapped in plastic wrap or placed in an airtight container in the fridge, it keeps for 2-3 days
You can freeze it for up to:
3 months, making sure to wrap it well.
After freezing:
Thaw the dough slowly in the fridge overnight, or at room temperature for a few hours before using it.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE IT on your social networks
To stay always updated on my new recipes you have the option to activate push notifications of my blog.
# shortcrust pastry recipe, shortcrust pastry recipe, recipe for shortcrust pastry, shortcrust pastry recipes, shortcrust pastry for tarts
FAQ (Questions and Answers)
Can I use 00 flour?
Yes, but be aware that it is much more refined than type 1
Can I use sugar instead of erythritol?
Yes, but only 3/8 cup is needed
Can I replace the lemon with vanilla?
Yes, with a vanilla pod or a sachet of vanilla extract
Can I substitute plant-based milk with regular milk?
Yes, in the same amount
