The eggless shortcrust pastry is a light and delicate variant of the classic shortcrust pastry. It is perfect for those with food intolerances or who simply prefer a lighter version of desserts. Its crumbly texture and delicate flavor make it ideal for preparing tarts and cookies.
In a bowl, work the butter with the sugar and a bit of grated lemon zest until you obtain a cream
Mix and sift the flour and potato starch, place it in a well, add the butter cream, and knead quickly
Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour
When ready to use, roll it out with a rolling pin
This shortcrust has a finer taste than the one with eggs but contains more butter
Stand Mixer
Bowl
Fryer
Italia
| Energy (kcal) | 476.61 |
| Carbohydrates (g) | 61.61 |
| of which Sugars (g) | 22.09 |
| Fat (g) | 25.7 |
| of which Saturates (g) | 14.95 |
| Protein (g) | 3.27 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.01 |
