Today I made yogurt shortcrust pastry without eggs and butter. I had some yogurt expiring 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 amazing. A light, very delicate, and especially soft pastry as I like. The tart I made almost melted in my mouth. Try it if you want something delicious but at the same time light. Yogurt shortcrust pastry without eggs and butter is perfect for tarts and cookies.
You might also be interested in;
- Difficulty: Very easy
- Cost: Very cheap
- 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
- 3.5 oz lard
- 5.3 oz plain yogurt
- 1 teaspoon baking powder
Tools
- Stand Mixer
- Food Wrap Film
Steps
Pour all the ingredients into the bowl of the stand mixer and mix until the dough detaches from the sides. It should be soft but not sticky. Use the paddle attachment for this dough.
Transfer to a work surface, compact the dough with your hands and wrap it with cling film. Let the dough rest in the fridge for 30 minutes before using it for your preparations.
