Directions
We want to start this lovely day immediately with a special recipe, the vegan shortcrust pastry. One of those variations many would like to make but don’t dare because of the fear of margarine. And you do well, never use margarine is a product made with poor hydrogenated oils, one of the worst fats on the market.
Yes, ok, but then what to use as fat? Quite simply, excellent sunflower or extra virgin olive oil. But be careful, extra virgin olive oil has an intense flavor many don’t like.
If you want to make a first shortcrust pastry, use sunflower oil and then do some tests. If you want to add more flavor, on the other hand, the vegetable butter of cashew, peanuts, almonds or tahini are perfect but always very tasty, so put 1/3 of butter and the rest tasteless oil.
There are no particular tricks to make an excellent vegan shortcrust pastry, you need to know what to use and it will turn out very good even without butter of animal origin. Work it a little and quickly and always cool it in the refrigerator before cooking it.
Ingredients and doses for making vegan shortcrust pastry
- 400 grams of flour
- 110 grams of powdered sugar
- 130 grams of sunflower oil
- soy milk 90 grams
- 5 grams of baking powder
- the zest of 1 organic lemon or orange, untreated
- 5 grams of turmeric to give the classic yellow color
- 5 grams of vanilla powder
- 5 cl of brandy, cognac, grappa or vodka, for adults only
How to make vegan shortcrust pastry
First of all, prepare everything in advance, weigh each ingredient and make sure they are at room temperature.
You can use a mixer or your hands. If you use your hands, it’s better, so you won’t overheat the shortcrust pastry.
Pour the flour into a bowl, sift it, add the sugar, vanilla, turmeric, and icing sugar, and stir.
Wash the lemon and grate the zest, being careful not to grate the albedo, that is, the white part, which is bitter.
Now pour the milk and oil slowly, mix with a fork, and then knead with your hands when the mixture is drier.
Knead vigorously on a cutting board, form a ball with the pastry, wrap it in cling film and let it rest in the refrigerator for 1 hour.
When ready to work it, turn on the oven and bring it to 180 degrees, then take out the shortcrust pastry, lightly flour and roll out with a rolling pin. If you want to prevent it from sticking, put the pastry ball between two sheets of baking paper and roll it out.
If you need to make cookies, use the mold and bake for 13 minutes at 170 degrees, but if you need to bake it as the bottom of a tart, put it in a low pan, press well with your hands, then cover with parchment paper and put dry beans on top and cook at 180 degrees for 8 minutes, then remove the paper and cook for another 5 minutes.
At this point, you can fill the pastry with chocolate, a ganache or make some chocolate tarts.
