Chocolate Tart Dough Recipe
Eileen Gray
Chocolate Tart Dough (also known as short dough or pate sucre) is a slightly sweet cookie-like dough that is perfect for making fruit tarts and cream pies. It's dead-simple to make and freezes very well.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings:12 servings
- 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
Sift together 5 oz all purpose flour, 1 oz dutch process cocoa powder and ¼ tsp salt and set aside.
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.
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.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe makes enough for a 10-12" tart crust.
This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.
Serving: 1serving | Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 56mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 315IU | Calcium: 10mg | Iron: 1mg