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Egg-free shortcrust pastry is a light and delicate variation of classic shortcrust pastry. It is perfect for those with food intolerances or simply for those who prefer a lighter version of desserts. Its crumbly texture and delicate flavor make it ideal for making tarts and cookies.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl, work the butter with the sugar and a little grated lemon zest until you obtain a cream
Step 2 of 5: Mix and sift the flour and potato starch, arrange it in a mound with a well in the center, add the butter cream and knead quickly
Step 3 of 5: Wrap the dough in cling film and let it rest in the refrigerator for one hour
Step 4 of 5: When ready to use it, roll it out into a sheet with a rolling pin
Step 5 of 5: This shortcrust pastry has a finer flavor than the one with eggs, but contains more butter
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving82 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,626 kJ389 kcal | 1,991 kJ476 kcal |
| Fat | 21.01 g | 25.73 g |
| of which saturated fatty acids | 12.21 g | 14.95 g |
| Carbohydrates | 48.81 g | 59.77 g |
| of which sugars | 18.03 g | 22.08 g |
| Fibre | 0.44 g | 0.54 g |
| Protein | 2.42 g | 2.96 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
