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
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
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.