Eggless shortcrust pastry is a light and delicate variation of classic shortcrust pastry. It is perfect for those with food intolerances or 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 a cream is obtained
Mix and sift the flour and potato starch, arrange it in a fountain shape in the 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
Planetary Mixer
Bowl
Fryer
Italy
| 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 |
