Chocolate Shortcrust Pastry
Chocolate Short Crust Pastry (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.
- 12 1/2 oz all purpose flour (2 1/2 cups)
- 2 oz cocoa powder (1/2 cup)
- 1/2 tsp salt
- 10 oz unsalted butter (softened to room temperature)
- 5 oz granulated sugar (1/2 cup + 2 tablespoons)
- 1 egg
- 1/2 tsp vanilla
Sift together the flour, cocoa and salt and set aside.
Cream the butter and sugar just until combined and slightly aerated. Add the egg and 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.
This recipe makes enough for two 12" tart crusts. You can halve the recipe by using an egg yolk in place of 1/2 an egg.
This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.
Sodium: 53mg | Calcium: 9mg | Vitamin A: 305IU | Sugar: 6g | Fiber: 1g | Potassium: 57mg | Cholesterol: 32mg | Calories: 169kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 10g | Protein: 2g | Carbohydrates: 19g | Iron: 1mg