Short crust pastry

To make a dairy-free or vegan short crust pastry, substitute margarine with a plant-based butter or coconut oil. For the eggs, you can use flaxseed meal or chia seeds mixed with water as an egg replacer. This will help maintain the texture while keeping it suitable for a vegan diet.

If you don't have margarine, you can use butter or coconut oil as a substitute. For sugar, you can use coconut sugar or a sugar alternative like stevia. If you want to avoid eggs, consider using unsweetened applesauce or a commercial egg replacer to achieve a similar consistency.

To store leftover short crust pastry, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it for up to 3 months. Just make sure to thaw it in the refrigerator before using.

Short crust pastry pairs wonderfully with custard sauce, whipped cream, or ice cream. You can also serve it with fresh fruits like berries or a drizzle of chocolate sauce for added flavor and presentation.

To achieve a flaky short crust pastry, make sure to keep your ingredients cold, especially the margarine. When mixing, avoid overworking the dough; just combine until it forms a ball. Also, letting the dough rest in the refrigerator for at least 30 minutes before rolling it out can help improve the texture.