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Chocolate Shortcrust Pastry

Eileen Gray
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.
Prep Time10 mins
Total Time10 mins


  • 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