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.
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In a bowl, work the butter with the sugar and a little grated lemon zest until you obtain a cream
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
Wrap the dough in cling film and let it rest in the refrigerator for one hour
When ready to use it, roll it out into a sheet with a rolling pin
This shortcrust pastry has a finer flavor than the one with eggs, but contains more butter
Stand Mixer
Bowl
Deep Fryer
Italia
| Energy (kcal) | 475.87 |
| Carbohydrates (g) | 59.77 |
| of which Sugars (g) | 22.09 |
| Fat (g) | 25.72 |
| of which Saturates (g) | 14.95 |
| Protein (g) | 2.95 |
| Fiber (g) | 0.54 |
