Shortcrust pastry with coconut oil: the recipe without butter and eggs

A simple and healthy recipe to prepare a delicious Shortcrust pastry with coconut oil , without the use of eggs and butter.

Coconut oil is truly an excellent food and is increasingly becoming the number one substitute for butter and other vegetable fats less healthy in the preparation of desserts.

Coconut oil gives a fabulous consistency to the recipes, and a magnificent coconut scent!

For this reason this alternative recipe of Shortcrust pastry with coconut oil without the use of eggs and butter It is ideal for those who follow a vegan diet or for those who are lactose intolerant , in fact you can use vegetable milk.

Shortcrust Pastry with Coconut Oil

Cooking Tips

As a base for tarts

If you want to use it as base for tarts with custard and fruit , you need to roll out the shortcrust pastry and place it in a baking dish.

You need to “prick” the bottom of the shortcrust pastry with a fork, cover it with a sheet of baking paper and place some dried legumes on top to act as a weight and prevent the dough from swelling.

Bake at 180° for about 15-20 minutes.

Remove from the oven, remove the legumes and baking paper and leave to cool.

Garnish with custard and decorate with your favorite fruit.

For jam tarts

It is possible to fill the shortcrust pastry with the jam which you like the most.

Remember to leave some pastry to make the strips to decorate on top.

Bake at 180° for about 15-20 minutes.

For biscuits

Finally, you can roll out the shortcrust pastry with coconut oil and make delicious cookies using molds of various shapes and sizes.

You can also make filled biscuits, for example with jam or hazelnut cream.

In this case, bake at 180°, but cooking times will vary depending on the size of the biscuits.