Chocolate Tart Dough (chocolate short dough)
Chocolate Tart Dough (also known as short dough or pâte sucrée) is a slightly sweet cookie-like dough that is perfect for making fruit tarts, cream pies and cut-out cookies. It’s dead-simple to make and freezes very well.
How can I use Chocolate Tart Dough?
Pâte Sucrée or sweet tart dough bakes up with a nice crisp bite and is strong enough to hold soft fillings like pastry cream or fresh fruit without getting soggy.
I love to use this dough as the base for a delicious Chocolate Strawberry Tart. You can also use this dough to make chocolate cut-out cookies. Sandwich the cookies with jam or chocolate ganache for a chocolatey treat.
Chocolate Short dough couldn’t be easier to make. Cream the butter and sugar, add the egg and then the flour and cocoa.
This recipe makes enough dough for a 10″ or 12″ tart. You can freeze the dough to use later. It freezes beautifully.
How to make Chocolate Tart Dough:
- Sift together the dry ingredients.
- Cream the butter and sugar then add the eggs.
- Add the dry ingredients and mix until almost combined.
- The dough will look dry but will come together as you knead it.
- Knead the dough into a smooth ball. Wrap and refrigerate or freeze.
How to roll a chocolate tart shell
- Roll the dough to 1/8″ thick for to line a tart pan.
- Use the rolling pin to transfer the dough to the pan.
- Press the dough into the pan and trim the top edge.
- Poke the bottom of the pan with a fork to allow steam to escape as the dough bakes.
- You can’t judge doneness by the color. You’ll need to touch the dough to be sure it’s baked through.
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Chocolate Tart Dough Recipe
Ingredients
- 5 oz all purpose flour (1 cup, see note)
- 1 oz dutch process cocoa powder (¼cup)
- ¼ tsp salt
- 5 oz unsalted butter (softened to room temperature)
- 3 oz granulated sugar (⅓ cup)
- 1 egg
- ¼ tsp vanilla
Instructions
- Sift together 5 oz all purpose flour, 1 oz dutch process cocoa powder and ¼ tsp salt and set aside.5 oz all purpose flour, 1 oz dutch process cocoa powder, ¼ tsp salt
- Cream 5 oz unsalted butter and 3 oz granulated sugar just until combined and slightly aerated. Add the egg and ¼ tsp vanilla, mix to combine and scrape down the bowl and beater.5 oz unsalted butter, 3 oz granulated sugar, 1 egg, ¼ tsp vanilla
- Add flour/cocoa and mix until the dough just begins to come together. Remove from the mixer and knead into a ball. Divide the dough into 2 pieces and flatten each ball to a disc. Wrap in plastic and refrigerate for 1-2 hours before using or freeze for up to 3 months.
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What is the recommended bake time and temperature?
The bake time and temperature will depend on how you are using the dough. If you will bake the tart shell with no filling bake it at 375F for about 10-15 minutes. Since you won’t be able to use color as an indicator of doneness, press the center of the tart shell to make sure it’s baked through.