Shortcrust pastry with margarine is my classic SHORTCRUST PASTRY recipe but without milk, perfect for those who are lactose intolerant or allergic to milk like my friend Dany, for whom I always make it! With the shortcrust pastry with margarine, you can then prepare the classic JAM TART or Margherita Cookies or Shortcrust Pastries with Hazelnut Cream or with PASTRY CREAM.
Any dessert you decide to make with lactose-free shortcrust pastry will be delicious and crumbly as if you used butter. For those who do not like to use margarine, I recommend trying the oil-based shortcrust pastry even though it is a bit more difficult to prepare because if all the ingredients are not at room temperature, it could turn out grainy.
With the shortcrust pastry with margarine, it’s impossible to go wrong! Try it yourself and let me know!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1.4 lbs
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup vegetable margarine
- 1/2 cup sugar
- 1 egg yolk
Preparation
Place the flour in a mound on the work surface.
Create a well in the center and add the sugar.
Also add the soft margarine in pieces and the egg yolk.
Start kneading vigorously to obtain a smooth and compact ball.
Let it rest in the fridge for 30 minutes or use it immediately to create your favorite desserts!
If you wish, you can prepare cocoa milk-free shortcrust pastry by replacing 1/4 cup of flour with 1/4 cup of cocoa.
You can add flavors like vanilla essence, cinnamon, lemon zest, or orange zest.
You can also use less sugar to get a less sweet shortcrust pastry.
Storage
Store the shortcrust pastry with margarine in the fridge for up to two days.
