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 using eggs and butter.

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

Coconut oil gives a fabulous texture to recipes, and a gorgeous coconut scent!

For this reason this alternative recipe of shortcrust pastry with coconut oil without the use of eggs and butter is ideal for those who follow a vegan diet or for those with lactose intolerance, in fact you can use plant-based milk.

Shortcrust Pastry with Coconut Oil

Cooking Tips

As a base for tarts

If you want to use it as a 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 weight and not make the dough swell.

Bake at 180° for about 15-20 minutes.

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

Garnish with the custard and decorate with your favorite fruit.

For jam tarts

You can fill the shortcrust pastry with whatever jam you like the most.

You must remember to leave a little shortcrust pastry to make the strips for garnishing on top.

Bake at 180° for about 15-20 minutes.

For cookies

Finally, you can roll out the shortcrust pastry with coconut oil and make delicious biscuits using molds with 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.