Lactose-free shortcrust pastry perfect for tarts and cookies, it literally melts in your mouth. Among all the recipes designed for you with various ingredients to create shortcrust pastry, this is definitely the one that worked best for me for ease of handling both during kneading and when creating my shell for the next tart you’ll find on the blog. A tip: try to have the butter out of the fridge for at least 10 minutes; it shouldn’t be rock hard but not too soft either. This allows you to work it right away with sugar and flour without increasing the gluten mass. Below you’ll find other shortcrust pastry recipes to enrich your cookbook, while at the end of the recipe I answer your questions.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: for a 9-inch tart or 15 cookies
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 10 tbsp lactose-free butter
- 3/4 cup powdered sugar
- 2 egg yolks (from medium eggs)
- 1 pinch fine salt
- as needed orange zest
Tools
- 1 Bowl
- 1 Plastic wrap
Steps
To make the lactose-free shortcrust pastry perfect for tarts and cookies, cut the lactose-free butter into not too small cubes and add them to the powdered sugar. Work quickly until you get a crumbly dough.
Add the egg yolks, flour, and grated organic orange zest. Mix everything again. I performed these operations in the bowl because it was quite large and there was no need to add flour to work it, but you can do everything on the work surface, keeping a little flour on hand if necessary. Form a smooth and homogeneous dough, working it rather quickly.
Let it rest, wrapped in plastic wrap or parchment paper for at least 30 minutes. Once out of the fridge, wait 2-3 minutes and roll out the shortcrust pastry between two sheets of parchment paper to avoid adding more flour. It’s really excellent for all types of tarts and cookies.
FAQ (Questions and Answers)
Can I freeze it?
Once ready, shape it into a rectangular block, like the ones you find in the freezer section, and store it for up to 6 months in the freezer, wrapped in parchment paper and a freezer bag.
Can I use granulated sugar?
You can blend it to get a product similar to powdered sugar, or you can try using it as is, though the final result will be slightly different.
