Whole Wheat Shortcrust Pastry

I can provide you with a basic recipe for whole wheat shortcrust pastry, which is a more rustic variant and has a slightly different nutritional profile compared to the classic shortcrust pastry, as it is made with whole wheat flour. Whole wheat shortcrust pastry is excellent for fruit tarts, cookies, and desserts that you want to make slightly healthier.

Ingredients

• 250 grams of whole wheat flour
• 125 grams of cold butter, cut into cubes
• 100 grams of brown sugar (or white if you prefer)
• 1 large egg
• 1 pinch of salt
• Flavoring (the grated zest of one lemon or a teaspoon of vanilla extract, depending on personal taste and the recipe you are following)

Preparation

1. In a large bowl, mix the whole wheat flour and the pinch of salt.
2. Add the cold butter in cubes and work it with the flour, preferably with the tips of your fingers, until you get a sandy mixture.
3. Add the brown sugar and the chosen flavoring, then mix well.
4. Make a small well in the center and add the egg. Work the ingredients until you obtain a homogeneous dough.
5. If the dough is too sticky, you can add a little more whole wheat flour; if it is too dry, add a few tablespoons of cold water.
6. Form a ball with the dough, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes before using it.

After resting in the fridge, you can roll out the whole wheat shortcrust pastry with a rolling pin on a lightly floured surface and use it as a base for your tart recipe or to make cookies.

Curiosity

Choosing whole wheat flour not only adds a rustic touch and a more pronounced flavor to your sweets but also brings a greater amount of fiber compared to refined flour. This helps to give a greater sense of satiety and to release sugars more slowly into the blood.