The whole-wheat shortcrust without butter and eggs is a light and versatile basic dough, ideal for homemade tarts.
Shortcrust without butter and without eggs
– no butter for concerns about hyperglycemia;
– no eggs for personal preference.
Traditional shortcrust owes its crunch and crumbly texture to sugar, butter and eggs.
I reduced the amount of sugar and prepared a dough based on water and oil, obtaining a light shortcrust that is easy to work with and completely vegan.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: yields for a 9.5 in tart pan
- Cuisine: Italian
Ingredients
- 1 1/4 cups whole durum wheat semolina
- 2 tsp baking powder (for cakes, sifted)
- 2 tbsp coconut sugar (whole, or the sweetener you normally use)
- ground cinnamon
- 1/3 cup water
- 3 tbsp sunflower seed oil
Suggested tools
- Mixing bowl
- 1 Spatula silicone
- Measuring cup graduated glass
- Kitchen scale digital
- Spoon scale spoon
- Measuring spoons measuring
Preparation
Guidelines for hyperglycemia | prediabetes and diabetes
– dough based on whole semolina rich in fiber;
– dough with low sugar;
– no butter.
Pour into a bowl:
– 1 1/4 cups whole durum wheat semolina;
– 2 tsp sifted baking powder;
– 2 tbsp sifted coconut sugar (include the part that doesn’t pass through the sieve) or you can replace coconut sugar with the sweetener you normally use [see substitution table in the FAQ];
– a pinch of cinnamon;
and mix with a silicone spatula.Pour into a measuring cup:
– 1/3 cup water;
– 3 tbsp sunflower seed oil;
and quickly emulsify the liquids with a fork.Pour the liquids into the bowl with the dry ingredients and knead with your hands until you obtain an elastic dough.
Form a disk, place it in a freezer bag or wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
It will be easier to work with. After 30 minutes, take the shortcrust disk out of the refrigerator.
Your whole-wheat shortcrust without butter and eggs is ready.
Storage, tips and variations
Storage
The shortcrust disk can be stored in the refrigerator wrapped in plastic wrap or in an airtight container for one day; before using it, let it sit at room temperature for a few minutes to make it easier to work with.
Tips and variations
You can flavor the dough with lemon or orange zest or with vanilla.
Whole-wheat shortcrust without butter and eggs | light and versatile for tarts
Preheat the oven.
Bake in a convection oven at 356°F for about 15-20 minutes and until golden.
Times and temperature may vary depending on the oven, the thickness and the filling of the tart.
If you use very moist fillings, partially bake the base “blind” for 5-7 minutes or sprinkle the bottom with a thin layer of semolina or preferably whole-wheat breadcrumbs.
FAQ – Questions and Answers
Can I use other flours?
Since this is a water-based dough, I recommend not changing the main ingredients to avoid compromising the texture and final result.
To learn more read the article by clicking the following link: Semolina and whole flours glycemic index | type 2 diabetes.Can sunflower seed oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a pronounced aromatic profile that can alter the taste of the dessert.
Sugar and sweeteners
To learn more read the article by clicking the following link: Sugar and sweeteners type 2 diabetes.
