Shortcrust Pastry | Recipe by Italian Chef Academy

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can reduce saturated fat.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is lower in calories, while granulated sugar is more cost-effective.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture at a lower cost.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is more affordable and still adds flavor.

Sift the 00 flour into a planetary bowl to remove clumps and aerate.

Cut the unsalted butter into pieces and add it to the flour in the bowl.

Add a pinch of salt to balance the flavor.

Grate lemon zest into the mixture using a microplane.

Attach the leaf paddle to the planetary mixer and mix on medium to low speed to combine the ingredients without overheating the butter.

Check the temperature of the butter; if it gets too warm, blast chill the bowl to cool it down.

Crumble the mixture with your hands to maintain a good texture.

Sift the icing sugar into the mixture, ensuring no lumps remain.

Mix on low speed to integrate the icing sugar without making a mess.

Once the mixture resembles a crumbly texture, add the egg yolks and mix on medium to low speed until combined.

Stop the mixer and finish mixing by hand on a working surface to avoid overworking the dough.

Compact the dough gently, ensuring it does not sweat or have excess fat particles on the outside.

Check for yellow streaks in the dough, indicating that the egg has not fully incorporated; adjust as necessary.

Wrap the dough and chill it in the refrigerator before rolling it out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens