Edible Insects Recipe: Shortbread Pastry Crust
July 5, 2020
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This delicious crust can be stuffed with jam or cream, whatever is your favorite pastry filling. We recommend using it to make Mini Mealworm and Pecan Pies.
Recipe contributed by CRICKÉ
Total: 1 hr; Serves 4
- 425 g short wheat cake or pastry flour
- 75 g Crické cricket powder
- 300 g unsalted butter
- 250 g powdered sugar
- 3 g egg yolks (about 1/6 egg yolk)
- 1 g salt
- 3g vanillin or 12 g vanilla extract
- Zest of half a lemon (optional)
1. Cut the butter into cubes. Leave the butter at room temperature for 1 hour.
2. Place a flour on a pastry board. Add the eggs, vanilla, sugar, and lemon zest (if using) Add the softened butter and begin to knead the dough with your fingertips. Add pressure with the palm of your hand and continue to knead. Knead only for a short time. Form a ball with the dough, cover with plastic wrap, and refrigerate for at least half an hour.
3. Remove the pastry from the fridge. With the help of a rolling pin roll out the dough and use it for pies or biscuits.
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NOTE: The shortcrust pastry can be kept a couple of days, in the case of the tart can be cooked empty and stuffed with jam or cream at the time when it is consumed. You can also freeze it from raw, wrapped with plastic wrap, when you use it, let it defrost in the refrigerator.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!