The whole wheat shortcrust pastry scented with cinnamon and ginger is a recipe I used to make even before having a dessert blog, and it always met with great success. I happened to find this wonderful and fragrant recipe in my pastry notes, so I made a nice dough and froze it to make a beautiful whole wheat tart with dried fruit, cream, or jam soon.
Let’s discover the recipe, then hands in the dough!
See you soon, Susy
Also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 455.28 (Kcal)
- Carbohydrates 53.50 (g) of which sugars 22.73 (g)
- Proteins 7.87 (g)
- Fat 23.83 (g) of which saturated 14.54 (g)of which unsaturated 8.38 (g)
- Fibers 4.40 (g)
- Sodium 83.50 (mg)
Indicative values for a portion of 80 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 Whole Wheat Shortcrust Pastry
- 2 1/2 cups whole wheat flour (spelt, kamut, wheat)
- 2/3 cup butter
- 2/3 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp ground cinnamon
- Half tsp ground ginger (optional)
- 1 tsp baking powder
- 1 tsp vanilla extract (or vanilla seeds or vanillin)
- 1 pinch salt
Tools
- Pastry Board
- Scraper
- Parchment Paper
Prepare the Whole Wheat Shortcrust Pastry
Place the sifted flour in a mound on the pastry board, put the butter, sugar, cinnamon, and ground ginger, vanilla extract, and baking powder in the center, and start working with your hands to sand the dough.
Add the whole egg, the yolk, and a pinch of salt, and quickly knead with the help of a scraper to form a smooth and homogeneous dough. Wrap it in parchment paper or plastic wrap and let it rest in the fridge for at least 2 hours.
The rest is essential because it will make the pastry more elastic and it won’t lose its shape while baking!
Storage and Tips
The whole wheat shortcrust pastry should be stored in the fridge for 3/4 days, or you can freeze it for up to a month.
You can replace the cinnamon and ginger with grated lemon or orange zest.
You can replace the butter with 1/2 cup of sunflower or peanut oil.
