Name: Semi-whole Vegan Shortcrust Pastry
Prep time: 10 min
Yield: 1 dough
Cuisine: Vegan
Ingredients: 1 3/4 cups all-purpose flour; 2/3 cup whole wheat flour; 1/4 cup brown sugar; 1/4 cup corn oil (cold-pressed); 3/8 cup water (approximately); Half teaspoon cream of tartar; Half teaspoon baking soda; lemon zest (grated)

Here is my semi-whole vegan shortcrust pastry, the 2.0 version of my first vegan shortcrust pastry, made years ago with a daring spirit of experimentation. 😀 And it turned out quite well, despite showing some naivety due to my inexperience in vegan cooking.

But three years have passed, and now I have new vegan insights, such as mastering cream of tartar, which once intimidated me. Therefore, I can add a new shortcrust pastry to my collection of all shortcrust pastries (I have a fondness for pastries, can you tell? 😀).

With this new vegan shortcrust pastry, I created a recipe I really loved: the vegan reinterpretation of a traditional recipe that was all over the web recently, the vegan grandma’s tart, and we liked it a lot.

But my children have already ordered the cookies, so this vegan shortcrust pastry will have to be repeated often in this house!

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Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 10 Minutes
Portions: 1 dough
Cooking methods: No Cooking
Cuisine: Vegan
Seasonality: All Seasons

Ingredients

1 3/4 cups all-purpose flour
2/3 cup whole wheat flour
1/4 cup brown sugar
1/4 cup corn oil (cold-pressed)
3/8 cup water (approximately)
Half teaspoon cream of tartar
Half teaspoon baking soda
lemon zest (grated)

Tools

Bowl

Steps

Pour the two flours, baking soda, and cream of tartar into a bowl or on a pastry board.
👉 Alternatively, you can use all type 2 flour (semi-whole wheat flour).
In the well (which means: making a hole in the flour 😉), pour the oil, water, lemon zest, and sugar. Mix with a fork until the sugar is dissolved, then gradually incorporate the flour.
Knead with your hands to form a dough.
Place in the fridge for half an hour to rest, as is customary for all shortcrust pastries.
After resting, this semi-whole vegan shortcrust pastry can be used for making tarts or cookies. It works very well and rolls out nicely with a rolling pin without crumbling.
Tip: If you are used to classic shortcrust pastry and this neutral color doesn’t seem suitable for a pastry, you can add a pinch of turmeric to the dough: it will add a yellow hue to the dough without altering the flavor. 😉
Enjoy!
I’m off to write the next delicious recipe, see you there! 🤗