Chocolate Tart Dough


Articolo disponibile anche 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 flavour 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.
Porzioni 6 tarts or 1 large
Tempo di Preparazione 10 minutes
Tempo di Cottura 30 minutes
Rest 1 hour
Tempo totale 1 hour 40 minutes


  • 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.
Calorie: 299kcal
Course: Basic Preparation, Sweets and Desserts
Cuisine: Recipes Journey Original
Keyword: Dough
Difficoltà: Easy
Temperatura: 170 °C/338 °F


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

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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