Egg White Shortcrust Pastry (Pasta Frolla agli Albumi)
Category: Desserts
Servings: 1
This light and delicate Egg White Shortcrust Pastry is the perfect base for your favorite sweet treats. With the unique use of egg whites, it creates a softer and crumblier texture than traditional shortcrust. Ideal for tarts, pies, and cookies, this pastry is versatile, easy to make, and sure to be a crowd-pleaser.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Whites | 70g |
| All-Purpose Flour | 200g |
| Sugar | 80g |
| Butter (cold, cubed) | 60g |
| Lemon Zest | 1 |
| Baking Soda | 1 pinch |
Instructions:
- Prepare the dough: Start by placing the all-purpose flour into a large mixing bowl. Create a well in the center of the flour and add the cold, cubed butter.
- Mix dry ingredients: Sprinkle in the baking soda, and begin mixing the butter and flour using your fingertips. Work the ingredients until the mixture resembles coarse crumbs.
- Add the egg whites: Once the crumbly mixture forms, pour in the egg whites at room temperature. Combine everything together by working the dough quickly with your hands, ensuring all the ingredients are well blended.
- Shape the dough: Transfer the mixture to a clean surface, and knead gently and quickly until a smooth and homogeneous dough forms.
- Wrap and chill: Shape the dough into a ball and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for about 30 minutes before using it to line a tart pan or make your favorite pastry creations.
Notes:
- The dough is best used chilled to maintain its structure, making it easier to roll out without becoming too sticky.
- If making a tart, you can bake the crust alone or with your choice of fillings for a delicious dessert experience.
