Olive Oil Shortcrust Pastry

Free

Difficulty: Low
Time: 15 minutes (plus resting time)
Quantity: 700 g (for a tart pan up to 28cm)
Type: Shortcrusts and Frangipane
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

150 g powdered sugar

2.5 g salt

358 g all-purpose flour

4 g baking powder

90 g seed oil

100 g plant-based milk

Zest of 2 oranges

This crumbly oil-based shortcrust pastry is the perfect alternative for those who do not want to use margarine; it is also quicker and easier to make. This type of shortcrust pastry is perfect for filled tarts such as this custard tart and also small cookies.

Method

Prepare the shortcrust pastry. You can make this recipe in a stand mixer with the paddle attachment or by hand in a bowl with a spatula. In a large bowl weigh all the dry ingredients: flour, baking powder, sugar, salt and also the orange zest. Separately weigh the oil and milk. Mix the dry ingredients with a whisk; if there are lumps it is advisable to sift.

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 homogeneous dough is formed.

Wrap in cling film, flatten the pastry so it will be easier to roll out later. Wrap well and refrigerate for at least 3 hours before using. Baking time and temperature vary depending on what you decide to make.

Storage

Store in the refrigerator wrapped in cling film for up to 5 days. It is possible to freeze the pastry wrapped in cling film for up to one month, thaw it overnight in the fridge and then roll it out.