Sweet Shortcrust Pastry

Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.

Makes a 25cm round tart with a little to spare

INGREDIENTS

250g all-purpose flour (extra for rolling)

150g confectioner sugar

1 medium-large egg

1 medium-large egg yolk

1tsp baking powder

a pinch of salt

90ml Great Southern Groves extra-virgin olive oil

zest of 1 lemon

METHOD

In a bowl, combine all dry ingredients and lemon zest and whisk well to combine. Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.

Transfer the dough to a work surface and work with your hands until you have a smooth even dough. You may need a little more flour.

Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.

Previous Recipe

Next Recipe