Tart without butter, so as not to give up the dessert

Who said that making a tart without butter is not possible? With this very simple recipe I show you how it is possible to make a shortcrust pastry without butter for all those preparations that require it. It is a great replacement for the original version as well you will hardly notice the difference. Plus, no eggs are present either, which makes this tart vegan. The perfect result is guaranteed by the perfect mix of flours and liquids in this recipe born from the genius of Montersino, the famous pastry chef. Usually his recipes are elaborate and with goldsmith’s measures, but this is not the case with this tart. I stuffed it with jam, but the same base can accommodate custard and fruit or Nutella. In short, treat it like a normal pastry, only simpler to prepare and easier to handle. You can prepare plenty of it and store it in the refrigerator for over a week or in the freezer.

Ingredients for 6 people

00 flour: 450 g
Sugar: 125 g
Evo oil: 35 ml
Seed oil: 35 ml
Lemon zest: 1
Sachet of Yeast: 1/2
Salt: 1 pinch
Jam to taste: 300 g

Preparation: 40 minutes
Cooking: 35 minutes
Total: 75 minutes
Calories: 219 kcal / portion

Preparation

First, dissolve the sugar in the water. To obtain a darker colored shortcrust pastry, use cane sugar instead of the granulated one.

Then add the two types of oil and create an emulsion. If you want, you can do everything with the planetary mixer by mounting the leaf hook.

Then add the sifted flour with the baking powder and mix.

Finally, add any aromas such as vanilla, lemon or orange zest.

Transfer to a wooden surface and compact the dough. Wrap it in plastic wrap and let it rest for a couple of hours at least, preferably overnight.

After the rest period, roll out the pastry on a sheet of parchment paper to a thickness of half a centimeter. You shouldn’t need to flour it. Above, to avoid contact with the rolling pin, put some kitchen film (also the same used to keep it in the fridge).