Tell me you like tarts or I’ll feel bad because today I’m presenting the tart with shortcrust pastry with powdered sugar filled with cocoa and coconut cream! A yummy dessert, that is easy to make and disappears in a few minutes! I will explain, step by step, how to prepare the shortcrust pastry with powdered sugar. I then followed the advice of a fellow food blogger, Barbara, who lets the shortcrust pastry rest in the refrigerator for 30 minutes already rolled, to ensure it doesn’t crack during processing. I’m not a wizard with decorations, as you can guess from the photos, but I’m sure many of you will be better than me. I chose a star cutter to make the tart with cocoa and coconut cream more festive. We are approaching Christmas and there will surely be occasions to share moments with friends and family.
I love making desserts, you already know that, and in recent years I’ve immersed myself in the world of shortcrust pastry, both to make tarts and to create cookies. A world full of aromas, satisfactions, and delights that I hadn’t explored before. Over the years, I realized that I could also make sweet tarts to suit my tastes. Indeed, while I love making desserts, I don’t eat them. Yes, people who know me know that I prefer savory food, but sometimes I indulge. This shortcrust pastry is so crumbly, easy and perfect for making tarts with soft fillings like jam or hazelnut cream.
I made a video recipe for you, so you can follow every single step. You can find the video recipe on the Le Ricette di Bea YouTube channel or by clicking the link under the first photo. I also leave other clickable links that will take you directly to the recipe you want to read. In the collection “The World of Shortcrust Pastry”, from the basic recipe to cookies and tarts, you’ll find all my recipes divided by category. Then I suggest not to miss the tart with oil, cream, and morello cherries or the Linzer Torte tart with buckwheat that I love.
I remind you that I’ll be waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
But now let’s move on to the ingredient list, necessary tools, and steps for the shortcrust pastry tart with powdered sugar recipe! Remember , before starting this preparation, you need to calculate 30 minutes of rest for the shortcrust pastry in the refrigerator before using it to make the tart with hazelnut cream.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 529.06 (Kcal)
- Carbohydrates 61.33 (g) of which sugars 15.28 (g)
- Proteins 9.73 (g)
- Fat 28.68 (g) of which saturated 12.37 (g)of which unsaturated 8.05 (g)
- Fibers 9.16 (g)
- Sodium 83.33 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Shortcrust Pastry Tart with Powdered Sugar
- 1/2 cup butter (cold from refrigerator)
- 1 egg yolk
- 1 egg
- 3 cups flour
- 1/3 cup powdered sugar
- 1 pinch salt
- 1 packet vanillin
- 1/3 cup hazelnut cream (with cocoa and coconut in my case)
- to taste powdered sugar
Tools for Preparing the Shortcrust Pastry with Powdered Sugar Mold 9.5 inches
- 1 Bowl
- 1 Food Processor
- 1 Spoon
- 1 Tart Pan
- 4 Parchment Paper
- 1 Oven
- 1 Silicone Rolling Pin
- 1 Scale
- 1 Spatula
- 1 Knife
Steps for the Shortcrust Pastry Tart with Powdered Sugar in the Dough
I start the preparation with the sablage: I take the portion of cold butter and place it in the food processor bowl, adding the powdered sugar and a pinch of salt. I turn on the food processor and let it reduce to small pieces, just like sand. I then pour it into a bowl, keep in mind, with high and wide sides.
I crack the whole egg and separate the yolk from the egg white, and add them to the bowl with the other ingredients. I add the packet of vanillin, and with my hands, I start to knead gently. Then, spoon by spoon, I add the previously sifted flour, continuing to knead with my hands.
Knead until a nice smooth ball is formed: no more butter pieces or flour granules should be visible. I take four parchment paper sheets and a knife. Divide 3/4 of the dough and roll it out between two sheets of parchment paper using a rolling pin. Roll out the remaining dough, also between two sheets of parchment paper. Both pastry sheets should be about half a centimeter thick. Once rolled out, both can be placed on the lower shelf of the refrigerator for 30 minutes.
After this time, I can proceed with the tart preparation. I turn on the oven in static mode at 350°F. I place the rack in the middle part of the oven. I take the 24 cm tart pan and butter the bottom, dusting it with a pinch of flour. Retrieve the two shortcrust pastry sheets from the refrigerator. Place the first on the bottom and remove the parchment paper. With a spatula or a spoon, I spread the cocoa and coconut cream.
I take a cookie cutter, in my case shaped like a star, and cut about six stars from the rolled shortcrust pastry. I set them aside to decorate the surface of the tart. Cover the cream with the second shortcrust pastry sheet and place the stars here and there. Bake in the middle part of the oven and let it cook for 25 to 30 minutes. The shortcrust pastry should become nicely golden on the surface.
Once the baking time is over, I can remove the tart with cocoa and coconut cream. Let it cool for at least 30 minutes on the kitchen counter before serving it to my guests or my family. Sprinkle with powdered sugar and cut into not too small wedges so that everyone gets a star and can enjoy a delicious portion of tart.
All that’s left is to wish you bon appétit and remind you that I await you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips, Storage, and Variations of the Shortcrust Pastry Tart with Powdered Sugar
As previously advised, you should keep the butter in the refrigerator until you use it for the sablage. Use one whole egg and only one yolk: two whole eggs are too many for this preparation. Knead the dough well by hand to obtain a nice smooth and compact shortcrust pastry with powdered sugar.
You can certainly vary the filling. I recommend trying the Fabbri 1905 cocoa and coconut cream because I’m sure you’ll fall in love with it just like I did. If you don’t like vanillin, you can omit it. Add the pinch of salt, as it will help you work the eggs better, allowing the egg white to dissolve well and balancing the tart’s sweetness.
You can store the tart with cocoa cream in a container with a lid for a couple of days; it will remain as delicious and crumbly as freshly baked.
