Tart and pie crust cooked with extra virgin olive oil
Tart and pie crust cooked with extra virgin olive oil
Equipment
- Sieve
- Electric whisk
- Mold
Ingredients
- 2 whole Eggs
- 180 g Sugar
- 100 g Extra Virgin Olive Oil (or Farchioni’s Special Extra Virgin Olive Oil for Desserts)
- 100 g hot Milk
- 200 g Flour
- 50 g Rice flour
- 8 g Baking powder
Instructions
- Beat the eggs and sugar until frothy.
- Stir the oil in.
- Add milk.
- Sift the flour and yeast then incorporate into the mix.
- Pour the final mix into a 20 cm diameter mold, previously greased and floured.
- Bake in a preheated convection oven at 180°C for about 50 minutes.
Today we will try a basic pastry recipe that you can use to prepare many different desserts with your favorite fillings: it’s a crust for tarts and pies prepared with extra virgin olive oil.
Tart and pie crusts are tastier with olive oil
Of course, by now you know that extra virgin olive oil is healthy, more digestible than butter or seed oil, whose fats deteriorate during cooking and may harm your liver. It is also rich in beneficial substances, including antioxidants against cellular aging, and monounsaturated fats which help reduce cholesterol levels.
But you may not know that using olive oil to cook desserts does not only help your health, it also improves the taste of your food:
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It is liquid and therefore blends very well with the dough and prevents the formation of lumps.
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It withstands very high temperatures and retains its taste and its flavor.
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The pastry will be lighter and flakier. It will also stay fresh longer (desserts prepared with butter dry faster).
For this preparation we recommend a light oil, with a delicate taste which will not overpower the other ingredients. We selected Farchioni’s Special Extra Virgin Olive Oil for Desserts. It is cold-extracted and was specially developed to replace butter and seed oil in cakes and pies.
Tart and pie crust: preparation tips
This recipe is not complicated, but some small precautions are necessary for the crust to look and taste good,
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All ingredients should be at room temperature in order to blend smoothly; they should be taken out of the fridge in advance.
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An electric whisk will help you mix the eggs and sugar faster and more efficiently. The mix will be ready when fluffy.
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To best incorporate olive oil into the dough, don’t pour it quickly, but stir it in slowly.
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Sift the flour and yeast before adding them to the dough to prevent the formation of lumps.
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The ideal baking pan is the so-called “smart pan”, i.e. a fluted pie dish that will yield a crust with high edges, perfect to be filled with cream or jam.
We revealed all the secrets for a delicious tart or pie crust! Now please carefully follow all the steps required by the recipe.
