Today I made the yogurt shortcrust pastry without eggs and butter. I had some yogurt close to its expiry date in the fridge and no eggs, so I decided to experiment. Instead of butter, I used my Homemade Lard. I may not have invented anything new, but the result was truly surprising. A light, very delicate, and especially soft pastry just the way I like it. The tart I prepared almost melted in the mouth. Try it if you want something tasty but at the same time light. The yogurt shortcrust pastry without eggs and butter is perfect for tarts and cookies.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet vanillin
- 1/2 cup lard
- 2/3 cup plain yogurt
- 1 tsp baking powder
Tools
- Stand Mixer
- Plastic Wrap
Steps
Pour all the ingredients into the stand mixer bowl and knead until the dough detaches from the sides. It should be soft but not sticky. Use the paddle attachment for this dough.
Transfer onto the work surface, compact the dough with your hands, and wrap it in plastic wrap. Let the dough rest in the fridge for 30 minutes before using it for your preparations.
