patisserie indice glycemique bas

Shortcrust pastry

For one large tart or 6 individual tarts

  • 130gr butter
  • 180g T110 flour
  • 37g of oat bran
  • 37g chickpea flour
  • 35g of coconut sugar
  • 1 egg

Mix the butter with the T110 wheat flour, chickpea flour, oat bran and sugar with your fingertips. Be careful not to melt the butter, the aim is to obtain a sandy texture.

Then add the egg, mixing at first with a spoon or spatula. When the mixture starts to form a ball, work the dough by hand for a few moments: spread it out on a work surface to obtain a very homogeneous dough.

Leave the dough to rest in a filmed ball for about twenty minutes in a cool place: as it cools, it will be easier to roll out.

Preheat the oven to 180°C

Roll out the dough with a rolling pin and spread it out in your pie tins.

Put them in the oven for 15-20 minutes depending on your oven: the aim is to get a golden colour. Let them cool completely before turning them out.

To garnish your tart, let your imagination run wild! We recommend our light vanilla cream with a few seasonal fruits, and that's it!

Tip: resting and chilling are the key to success. This recipe will be easier to work with in a cool kitchen. In summer, don't hesitate to extend the resting time in the fridge to facilitate the rolling process.

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