Gluten-free and lactose-free sweet shortcrust pastry

Method

Introductory photographs from the original

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1. 1.1Step 1 of 10

   I put the sugar, eggs and a pinch of salt in a bowl.

   

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2. 2.2Step 2 of 10

   I whisk, add the oil and mix.

   

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3. 3.3Step 3 of 10

   I add the grated lemon zest and vanilla.

   

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4. 4.4Step 4 of 10

   I sift the flours and baking powder and add them to the eggs.

   

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5. 5.5Step 5 of 10

   I mix well until smooth.

   

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6. 6.6Step 6 of 10

   I transfer it to the work surface, adding a little flour if needed. It is softer than classic shortcrust pastry. I wrap it in cling film and leave it in the fridge for half an hour.

   

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7. 7.7Step 7 of 10

   I take it out and roll it on a sheet of baking parchment. I made a rectangle using a rolling pin, although you can flatten it with your hands too.

   

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8. 8.8Step 8 of 10

   I transfer it to the tray, leaving a small rim, and prick with the tines of a fork.

   

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9. 9.9Step 9 of 10

   I bake at 170°C in a fan oven for about 35 minutes. If it browns too much, cover with foil. I prepared gluten-free and lactose-free crème pâtissière; the recipe is on the blog.

   

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10. 10.10Step 10 of 10

    When completely cold, I cover the pastry with the custard and arrange strawberries randomly on top. I microwave 2 tablespoons of strawberry jam with a splash of water, strain it through a sieve and let it cool slightly, then brush over the strawberries for shine and extra flavour.

    

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