Learn to make vegan shortcrust pastry, perfect for Italian desserts.

Vegan Shortcrust Pastry

Looking to create a fragrant and versatile vegan shortcrust pastry for cookies and tarts? We have the perfect Italian recipe for those following a plant-based diet or anyone wanting to try an egg-free, butter-free alternative. This pastry is celebrated for its balance and simplicity.

Our vegan shortcrust pastry combines Type 1 flour with chestnut flour, adding a delicately rustic note and warm color to the dough. Plant-based butter ensures the right crispness, while sugar and a pinch of salt harmoniously balance the flavors. Oat milk naturally binds the ingredients, with a teaspoon of baking powder enhancing the texture. For those who love a richer variant, a spoonful of cocoa transforms the dough into an ideal base for chocolate tarts and cookies.

Easy to work with and suitable for numerous preparations, this butter-free, milk-free, and egg-free pastry is perfect for jam tarts, breakfast cookies, or bases for creative desserts.

A simple and genuine recipe that shows how a few ingredients can bring the taste of homemade goods to the table, in a lighter yet equally delicious version.

Interested in more vegan desserts? Try these:

• Vegan Tart
• Vegan Tiramisu
• Vegan Brownie
• Vegan Apple Cake
• Vegan Meringues

Ingredients

• 150g Type 1 flour
• 50g chestnut flour
• 80g plant-based butter
• 80g sugar
• Pinch of salt
• 40ml oat milk
• 1 tsp baking powder
• Optional: 1 tbsp cocoa powder

Instructions

1. In a bowl, mix the Type 1 flour and chestnut flour.
2. Add the plant-based butter and sugar, then a pinch of salt, mixing well.
3. Pour in the oat milk and baking powder, stirring to combine.
4. If desired, add the cocoa powder for a chocolate variant.
5. Knead the dough until smooth, wrap in plastic, and refrigerate for 30 minutes.
6. Roll out the dough on a floured surface and use as desired for tarts or cookies.

Total Time: 45 min

Cuisine: Italian