A very easy recipe from “La Cucina di Pippicalzina”, for a
delicate and crumbly rice shortcrust pastry. You can use
half soft wheat flour and half rice flour. Alternatively, you can use 100% rice flour and it will still be delicious, especially in case of food intolerances.
This amount of shortcrust pastry is ideal for a 24 cm
pan tart or for having fun with
biscuits and shortbread biscuits that can be customized as desired.
Ingredients
Procedure
There are no specific techniques to make rice shortcrust pastry. The recipe is so quick and easy that you can simply use a stand mixer or do it by hand in a few minutes.
Mix the two flours and a pinch of salt. Add the whole egg and the butter cut into small pieces. Finally, the sugar. Knead everything together until it is well combined. Let the Rice Shortcrust Pastry rest for at least 30 minutes in the fridge, so you can work it better. Alternatively, you can start working immediately on delicious tarts or biscuits, as you wish.
