Shortcrust pastry with oil! I’ll teach you how to make a crumbly and crispy dough for tarts and cookies that is butter-free and therefore lactose-free.
It’s quickly kneaded by hand in a bowl and spreads easily without crumbling.
I’ll also leave you the vegan shortcrust pastry recipe:
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
Ingredients
- 2/3 cup sunflower seed oil (or other oil)
- 1/2 cup granulated sugar
- 1 egg (whole)
- 1 egg yolk
- 2 tsp baking powder (half a packet)
- 2 1/2 cups all-purpose flour ((I used white spelt flour))
- lemon zest
- to taste vanilla (vanillin)
- 1 pinch salt
- as needed jam (about 7 oz)
Tools
- 1 Bowl
- 1 Fork
- 1 Rolling pin
- 1 Non-stick baking pan
Steps
Kneading this shortcrust pastry with oil and without butter is very simple; in fact, it is kneaded by hand.
Place the oil and eggs in a large bowl and mix vigorously with a fork until an emulsion is formed.
Add the sugar and salt and continue to whisk to dissolve the sugar well.
Also add the aromas of your choice.
At this point, begin to incorporate half of the flour to which you have added the baking powder and stir well with the fork.
Gradually add the rest of the flour.
A dough ball should form. If necessary, you can add a little more flour (but just a little!) until the soft dough ball is formed.
Let it rest in the fridge for 10 minutes.
When ready to use, take the dough from the fridge and use the shortcrust pastry with oil to make cookies, tartlets, or a jam tart like I did.
Sprinkle a little flour on the work surface and roll out the dough with a rolling pin to a thickness of about 1/8 inch.
Place the rolled-out dough on the 11-inch micro-perforated pan.
Fill with enough jam.
Create the strips using a knife or a wheel as I did.
Decorate the surface of your tart as you like.
Bake the tart for 25 minutes at 320 degrees in a fan oven.
I used a micro-perforated pan that helps the passage of hot air and thus the cooking of the bottom, especially if you use the fan mode like me.
The shortcrust pastry keeps in the fridge for about 2 days.
The tart keeps for about 4 days at room temperature, covered with a glass dome.
