Shortcrust pastry with oil
This crumbly oil-based shortcrust 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 such as this grandma's cake and even small biscuits.
Procedure
Prepare the shortcrust 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 dry ingredients: flour, yeast, sugar, salt and even the orange zest.
Separately weigh the oil and milk.
Mix the powders with a whisk; if there are lumps, it's best to sift them.
Then pour the 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 smooth dough forms.
Wrap in plastic wrap, flatten the pastry so it's easier to roll out. Wrap tightly and refrigerate for at least 3 hours before using.
Cooking time and temperature varies depending on what you decide to make.
Try it in this one grandma's cake, a shortcrust pastry cake filled with vanilla cream.
Comments
"Hi, I tried the oil shortcrust pastry recipe to make mini filled tarts. It's perfect! And they smell amazing! 😍 Thank you so much, I wasn't convinced by the recipes I've tried so far. 😄"
Elena
Fruit baskets with oil-filled shortcrust pastry. Everyone loved them so much, they didn't even realize they were vegan 😂
Julia
“Thanks for the shortcrust pastry recipe 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 making your oil shortcrust pastry for the tart, and I have to say it turned out great, even though I'm terrible at cooking!”
Joan
