Shortcrust pastry with oil
This crumbly oil-based pastry is the perfect alternative for those who don't want to use margarine, and it's also quicker and easier to make.
This type of shortcrust pastry is perfect for filled tarts like this grandma's cake and even small biscuits.
Method
Prepare the pastry.
You can make this recipe in a stand mixer with the paddle attachment or in a bowl by hand with the spatula.
In a large bowl, weigh all the powders, therefore flour, yeast, sugar, salt and also the orange zest.
Separately weigh the oil and milk.
Mix the powders with a whisk, if there are lumps it is best to sift.
Then pour milk and oil into the main bowl and mix initially with a spatula.
Then transfer to the work surface and knead by hand until a homogeneous dough is formed.
Wrap in cling film and flatten the pastry so that it is easier to roll out. Wrap it well and place in the refrigerator at least 3 hours before using it.
Cooking time and temperature varies based on what you decide to make.
Try it in this grandmother's cake , a shortcrust cake filled with vanilla cream.
Comments
“Hi, I tried the oil shortcrust pastry recipe to make mini filled tarts. It's perfect! And what a scent 😍Thank you so much, the recipes I've tried so far didn't convince me😄"
Elena
“Fruit baskets with oil pastry. Everyone loved them so much, so much so that they absolutely didn't realize they were vegan😂”
Giulia
“Thanks for the recipe for the shortcrust pastry with oil, it's delicious”
Laura
“Today I made this strawberry, vanilla and lemon tart: oil shortcrust pastry, lemon cream, vanilla Chantilly and fresh strawberries 😋 Very good!”
Ada
“I tried to make your oil shortcrust pastry for the tart, I must say that it turned out very well even though I'm terrible at cooking!”
Joanna
