I love this shortcrust pastry, crumbly and crunchy despite being totally vegan. The three flours are perfectly balanced and the rice softens the whole wheat flour, sometimes rough for those who are not used to eating it ...
Flour 00 120 gr
Whole wheat flour 80 gr
Rice flour 50 gr
Brown sugar 80 gr
Cold water 50 ml
Sunflower oil 75 ml
Chopped hazelnuts 50 gr
Organic lemon or orange peel
1/2 tablespoon of bicarbonate
In a bowl mix all the dry ingredients (flour, sugar, bicarbonate, lemon peel).
In another container emulsify the oil and water. Slowly pour the emulsion in order to
mix all the dry ingredients until a homogeneous mixture is obtained.
Pour the mixture on a pastry board (or a cutting board) and work it quickly with your hands. Form a ball, oil it in
surface and cover it with transparent film. Store it in the refrigerator for at least 30 minutes.
After this time, turn on the oven (175° C), remove the film and lay the dough on a sheet of baking paper.
Place a second sheet on top of the ‘ball’ and, with the help of a rolling pin (or a
glass bottle, if you do not have one, flatten the dough until it is about 1 cm thick.
Lay it on a baking sheet (together with the lower baking paper), adjust the edges regularly
and cover the center first with baking paper cut to size and then (above) with dried legumes (eg beans). Bake the pastry and cook for 20 minutes, checking
cooking after 10 minutes.
Remove the pastry from the oven, remove the dried beans and fill to taste, for example with a vegan vanilla cream and fresh berries and put it in the fridge for at least a couple of hours before cutting it.
The yield, the time of
cooking and temperature may depend on the type of oven you have available.
Ph. Erol Ahmed