Shortcrust pastry without butter? Yes you can, with oil!
Crumbly, light and quick. Very fast to prepare and no need to rest.
With a different filling, you can also get a lactose-free snack.
For the cream
500g whole milk
1 vanilla bean
50g potatoe starch
For the shortcrust pastry
280g flour 00
1 big yolk
80g peanut oil (or very light olive oil or sunflower oil)
1 teaspoon of baking powder
1 lemon grated zest
1 pinch of salt
1 basket of strawberries to garnish
– Rinse strawberries and cut them into thin slices. Let them flavour into a bowl with a little lemon juice and sugar.
– Heat milk into a small pot with vanilla bean, cut longwise.
– Mix eggs with sugar and potatoe starch into another container.
– Add boiling milk and mix everything over heat until the cream is thick. Let it cool down.
Dedicate yourself to the shortcrust pastry:
– Mix the whole egg, the yolk, sugar, a pinch of salt and oil into a bowl.
– Sift flour with baking powder and add them gradually, continuing to knead.
– You have to get an “elastic” dough.
– Spread dough with a pin over a countertop, lightly floured.
– Cover the selected mould, previously buttered and floured.
– Cover the surface with baking paper and fill the inside with dried beans or chickpeas for “blind baking”.
– Cook in preheated oven at 180c in static mode for 30/40 minutes, until golden brown.
– Let it cool down, take off the used beans and stuff with crème pat.
– Garnish with strawberries slices and serve.