This shortcrust pastry recipe for tarts and cookies is butter-free, light, crumbly and ready in just a few minutes because it doesn’t need to rest in the fridge.
It’s ready to use immediately after mixing, and healthier since butter is replaced with sunflower seed oil. In my recipe I also use stone-milled type 1 flour, which preserves the wheat’s properties unlike 00 flour and is less refined, and erythritol, a natural sweetener.
The result is a crumbly and light pastry that stays soft inside and crisp outside when baked.
This shortcrust pastry can be made at the last minute with ingredients you usually have in the pantry.
You can flavor it with different aromas such as lemon, cocoa, or vanilla and it is perfect for many desserts: tarts, cookies, tartlets, crumbles and more.
My desserts are always butter-free and I also recommend my fruit tart
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the shortcrust pastry recipe for tarts and cookies
- 2 cups type 1 flour
- 1/3 cup potato starch
- 2 large eggs
- 7 tbsp sunflower seed oil
- 7 tbsp erythritol or sugar
- 1 tsp baking powder
- 1 whole lemon
- 3 tbsp + 1 tsp plant-based milk
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Work mat
- 1 Grater
Steps to prepare the shortcrust pastry
To prepare the crumbly and light butter-free shortcrust pastry, take a bowl
Break the eggs and add the erythritol
Beat with the electric whisks until the mixture is frothy
Pour the sunflower oil in a thin stream while the whisks are still running
then add the plant-based milk; I used oat milk
Add the type 1 flour, the potato starch, the baking powder and the grated zest of one lemon with a lemon grater and fold roughly from top to bottom with a spatula
Turn the dough out onto a work mat and knead energetically with your hands for a few minutes until you obtain a compact, lump-free and soft dough.
The butter-free shortcrust pastry is ready to create irresistible desserts!
Tips and storage
Store the shortcrust pastry well wrapped in cling film or placed in an airtight container in the refrigerator. It keeps for up to 2-3 days.
You can freeze it for up to:
3 months, making sure it is well wrapped.
After freezing:
Thaw the dough slowly in the fridge overnight, or at room temperature for a few hours before using.
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FAQ (Questions & Answers)
Can I use 00 flour?
Yes, but know that it is much more refined than type 1.
Can I use sugar instead of erythritol?
Yes, but use 90 g (about 7 tbsp).
Can I use vanilla instead of lemon?
Yes, use a vanilla bean or a packet of vanillin.
Can I substitute plant milk with regular milk?
Yes, in the same quantity.
