Lately, I’ve been paying more attention to sugar because, let’s face it, it’s not really good for you… and for many people like me, it’s important to learn how to reduce its amounts without sacrificing flavor. So I decided to experiment with a sugar-free shortcrust pastry, perfect for light tarts and cookies that are still crumbly and fragrant.
The result really surprised me: an elastic dough, easy to work with, and also suitable for those following a more balanced or fit diet.
I now make it often, varying the filling or using jams with no added sugars. If you love genuine sweets and want to try a lighter version of the classic shortcrust, this recipe is just right for you.
If you like genuine sweets, also try the whole wheat apple cake without sugar or the 7 jars cake without sugar: all recipes that taste like home and goodness.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 190.86 (Kcal)
- Carbohydrates 27.14 (g) of which sugars 0.59 (g)
- Proteins 3.75 (g)
- Fat 11.59 (g) of which saturated 7.31 (g)of which unsaturated 4.13 (g)
- Fibers 0.58 (g)
- Sodium 50.63 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Shortcrust Pastry
Enough for a 9-inch tart or about 20-25 cookies.
- 2 cups all-purpose flour
- 9 tbsp butter
- 2/3 cup erythritol
- 1 egg (whole)
- lemon zest (grated or natural vanilla seeds)
- 1 pinch salt
Useful Tools
- Bowl
- Plastic Wrap
How to Prepare My Sugar-Free Shortcrust Pastry
Pour the flour into a large bowl, add the cold butter in pieces and start working it with your fingers until you get a sandy texture. Add the egg, grated lemon zest, erythritol, and a pinch of salt. Knead gently, just long enough to combine all the ingredients, without warming the dough too much. The dough should remain soft but compact.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for about half an hour.
When you take it out, roll it out with a rolling pin on a lightly floured board: it smells good and is very easy to work with. At this point, it’s ready to become a light tart or cookies to enjoy without guilt.
Storage and Useful Tips
My sugar-free shortcrust pastry can be stored in the refrigerator for up to three days, well wrapped in plastic wrap. I usually make a bit more, so when I feel like baking something quickly, it’s ready.
It can also be frozen: just take it out a few hours before and let it soften at room temperature, and it will be perfect to roll out again.
For a gluten-free version, you can use a gluten-free flour mix for pastry, and if you want a more intense aroma, add a pinch of cinnamon or ginger powder.
