Chocolate Tart Dough


Post is also available in: Italian

Chocolate Tart Dough is a variant of the classic shortcrust pastry. I experimented with various recipes and in the end I was able to find the perfect Chocolate Tart Dough with a small modification! Crunchy, suitable for pies and biscuits and with a very rich cocoa taste and aroma!

Chocolate Pie Crust

Chocolate Tart Dough

The Chocolate Tart Dough is suitable for preparing pies, tarts but also crunchy or stuffed biscuits. to accentuate the cocoa flavor I added dark bitter cocoa and the result is a really fragrant and rich pastry. At the time of kneading it may be a bit dry compared to the classic shortcrust pastry, but don’t worry and because of the cocoa, it will be enough to knead it a little more to mix it perfectly. Let it rest for at least an hour in the fridge and then work it according to your needs.

For optimal cooking, after lining the pan, keep it in the fridge before cooking. If you need to cook it with a filling, first dedicate to the pastry and put it in the fridge then prepare the filling.

If you cook naked, or without a filling, remember to make a few holes with a fork in the bottom and use special weights or chickpeas or beans so that it does not swell. At the time of cooking the house is showered with a delicious scent! I used it to prepare some tarts with chocolate ganache and they were a real success, try it and you won’t be able to do without it!

5 from 1 vote

Chocolate Tart Dough

Fragrant and crunchy shortcrust pastry, rich in two types of cocoa, ideal for the preparation of pies and biscuits.
Servings 6 tarts or 1 large
Prep Time 10 mins
Cook Time 30 mins
Rest 1 hr
Total Time 1 hr 40 mins


  • 250 g Pastry Flour
  • 120 g Butter
  • 100 g Caster Sugar
  • 15 g Unsweetened Cocoa Powder
  • 15 g Unsweetened Cocoa Powder Dark
  • 5 g Cake Yeast
  • 1 Egg


  • Sift the flour with cocoa and baking powder. Form a fountain.
    250 g Pastry Flour, 15 g Unsweetened Cocoa Powder, 15 g Unsweetened Cocoa Powder, 5 g Cake Yeast
  • In the center of it put the sugar and the egg. With a fork, lightly beat the egg with the sugar and a little flour.
    1 Egg, 100 g Caster Sugar
  • Add the soft butter in pieces and knead until you get a compact dough.
    120 g Butter
  • Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
  • Take it out of the fridge at least 30 minutes before using it, this will make it easier to work with.
  • At the time of cooking, bake it at 170 °C if you are proceeding with a naked cooking or if you are preparing cookies. If the recipe you are making requires cooking with a filling, stick to the times and temperatures of the recipe you are making.
Chef: Taira by R.J.
Calories: 299kcal
Course: Basic Preparation, Sweets and Desserts
Cuisine: Recipes Journey Original
Keyword: Dough
Difficulty: Easy
Temperature: 170 °C/338 °F


Serving: 92g | Calories: 299kcal (15%) | Carbohydrates: 40g (13%) | Protein: 7g (14%) | Fat: 14.4g (22%) | Sugar: 2g (2%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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