I had glimpsed the shortcrust tart on Antonella’s egg whites on the facebook group, and intrigued I just wanted to try it, incredible to say, I never had any egg whites left. Then finally one day, after making the custard I found the right opportunity and here I am with my tart with the egg whites. The pastry is soft and fragrant, with a slightly different consistency from the classic one, and I find it a really good idea to recycle the egg whites, what can I say, thanks to Antonella for letting me know about this recipe;) I’m in the car, direction Bologna where I will spend the weekend at tomorrow’s event, Ivano, my sister and my brother-in-law also accompany me, so we take the opportunity to take a stroll and taste something new. Basins and good day;)
- Ingredients for a 22 cm mold:
- 200 gr of flour
- 80 gr of sugar
- 60 gr of butter
- 70 gr of egg whites
- 1 pinch of baking soda
- 1 grated lemon peel
- 250 gr of jam
- preparation: 15 min
- cooking: 25 min
- total: 40 min
How to make the egg white shortcrust pie
In a bowl put the flour and sugar, make a hole in the center and put the butter cut into pieces, the baking soda and the grated lemon peel
Start kneading the dough with your fingertips to form a crumbly mixture, then add the egg whites
Continue to work until you get a homogeneous dough, then wrap the pastry in plastic wrap and leave to rest in the fridge for half an hour
Take the shortcrust pastry out on a floured surface to obtain a thickness of about 3 mm
Line a tart mold
Prick the base of the pastry with the egg whites, remove the excess dough along the edges and cover with the jam
With the advanced shortcrust pastry, make strips or little stars like I did, then bake the shortcrust tart with egg whites in a preheated oven at 175 °
Cook for about 25 minutes then let cool
Serve the jam tart by cutting it into squares
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