My experimentation with shortcrust pastry continues. This time, I'd like to offer you an eggless, caramel-flavored shortcrust pastry that follows the philosophy of delicious but healthy foods.
My experimentation with shortcrust pastry continues. This time, I'd like to offer you an eggless, caramel-flavored shortcrust pastry that follows the philosophy of delicious but healthy foods.
Difficulty
Average
Preparation
30 min
Cooking
25-30 min
Doses for
4 servings
Suitable for
No Veg
I used whole oat flour, a product rich in protein, fiber, and carbohydrates, as well as an excellent remineralizer thanks to its calcium, magnesium, potassium, silicon, and iron content. Always aiming for a healthy and balanced recipe, I chose to make the caramel with cane sugar instead of refined sugar, as it contains less sucrose and more minerals, resulting in a lower calorie content and a more intense flavor.
Be careful when balancing the sweet finish because this shortcrust pastry has a slightly bitter aftertaste.
Pour 72 g of sugar into the heavy-bottomed pan and melt it over low heat to prevent it from burning.
When it is almost completely melted, bring the cream to the boil and add it to the caramel, stirring with a whisk.
Remove from the heat and add the butter a little at a time. Once completely melted, place the mixture in the freezer or blast chiller at -18°C for 5 minutes.
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Prepare the caramel and oatmeal shortcrust pastry
Pour the oat flour into the mixer with the remaining brown sugar, the vanilla, a pinch of salt and the caramel, mix until the mixture is smooth.
Roll out the mixture between two sheets of baking paper and leave to rest in the refrigerator at +4°C for at least an hour.
Preheat oven to 185°C.
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Remove the oatmeal pastry from the refrigerator and roll it out to the desired thickness, I recommend 4 mm, then shape it into biscuits or line a tart pan.
Place in the freezer or blast chiller at -18°C for 10 minutes, bake at 175°C for 15-20 minutes.
