I have used the oil (or no butter) sweet shortcrust pastry a couple of times and I have always been satisfied with it.
It is prepared in a moment, does not need to rest, and rolls out very well. I also used it for the strawberry tart and it was great.
It’s certainly more digestible than the classic sweet shortcrust pastry with butter, and it is perfect for those who are lactose intolerant like me. If you are looking for a recipe without eggs as well, I have published a vegan version.
As I said before, the oil-based pastry is easy to roll, does not crumble, and I usually use two sheets of parchment paper to roll it out with a rolling pin.
It is ideal if you have little time, as it is ready in a minute and doesn’t need to be refrigerated to rest.
It can be used both for pies filled with cream or jam and for cookies.
I leave you with the recipe for the Thermomix Oil Sweet Shortcrust Pastry.
See you for the next recipe!
Nea!
Thermomix Oil Sweet Shortcrust Pastry
Ingredients
- 300 gr plain flour
- 100 gr sugar
- 2 eggs
- 80 ml light extra virgin olive oil or sunflower oil
- 1 tsp baking powder
- 1 tsp vanilla extract or lemon zest
Instructions
Put the flour, sugar and baking powder in the bowl, mix: 20 sec. speed. 3.
Add the oil, vanilla and eggs, mix: 45 sec. speed 5.
The oil sweet shortbread with thermomix is ready to be used, I usually prefer to spread it between two sheets of parchment paper.
To make a pie, roll out the shortcrust pastry into a 4-5 mm thin sheet, or for cookies 5 mm thick… Buon appetito!
