It is butter-free and egg-free, made with oat flour, so it is ultra-light.
It is butter-free and egg-free, made with oat flour, so it is ultra-light.
Difficulty
Average
Preparation
30 minutes (plus half an hour of rest in the fridge)
Cooking
25 minutes
Doses for
a mold
Suitable for
vegans
To be happy, you need to find enthusiasm for what you do and cultivate the passions you enjoy, like baking a delicious dessert for the people you love.
I've made this tart a million times for my kids and my husband. Today, however, I'm breaking away from my usual recipe and... listen up... I'm offering you a vegan shortcrust pastry. Don't be skeptical, don't turn up your nose like my husband! It's exceptional! It's butter-free, egg-free, and made with oat flour, so it's ultra-light, perfect for all those ladies who want to pass the swimsuit test with flying colors.
INGREDIENTS
300 g of oat flour
70 g of water
100 g of brown sugar
70 g of seed oil
a pinch of salt
1/2 teaspoon baking soda
grated zest of half a lemon
For the filling
cherry jam
preparation
In a bowl, pour the oat flour with the sugar, salt, baking soda and lemon zest.
Mix the dry ingredients with the liquid ones: make a small crater in your flour and pour in the oil and water.
Knead the ingredients until you obtain a dough with a consistency similar to that of traditional shortcrust pastry.
Refrigerate for at least 30 minutes. Then, roll out your dough and line a tart pan. Prick the surface of the dough with it and spread a layer of jam on top (I used homemade cherry jam).
Decorate your tart with the leftover dough. Bake in a preheated oven at 180°C (350°F) for about 25 minutes.
For any further clarifications or doubts about this recipe, you can write to me on my Instagram page penninonsolodolci .
Michela IoliBakery, what a passion! Only sweet, healthy, and tasty!
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