Cocoa and Hazelnut Shortcrust Pastry, excellent as a base for tarts and to make tasty cookies. The recipe remains simple and is a variation of the recipe for my shortcrust pastry without resting.
This cocoa and hazelnut shortcrust pastry does not require refrigeration, you can use it immediately after preparing it, but if you have leftovers and want to store it in the refrigerator for a couple of days, you can certainly do so. Remember to always keep it covered with plastic wrap and take it out of the refrigerator at least 15 minutes before using it.
You can easily prepare this shortcrust pastry by hand, starting with a mound of flour on the table and incorporating all the ingredients, starting with the eggs and sugar. If you have a stand mixer, the preparation becomes even easier and faster, you can put all the ingredients together in the bowl and mix with the flat beater.
I always add the hazelnuts as the last ingredient after they have been ground.
If you love tarts and cookies, I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 bases of 10 inches
- Cooking methods: Oven
- Cuisine: Italian
- Energy 2,478.28 (Kcal)
- Carbohydrates 282.13 (g) of which sugars 101.85 (g)
- Proteins 41.67 (g)
- Fat 142.69 (g) of which saturated 73.01 (g)of which unsaturated 66.86 (g)
- Fibers 13.84 (g)
- Sodium 60.50 (mg)
Indicative values for a portion of 550 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
Remember to grind the hazelnuts before adding them to the dough.
- 3 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 1/8 cup butter
- 3/4 cup hazelnuts (ground)
- 1 tsp baking powder
Tools
If possible, I recommend using a mixer to make the process faster and to prevent the dough from warming up by hand, but it’s not essential.
- 1 Stand Mixer howork
- 1 Chopper Moulinex
Preparation
The preparation, as described earlier, is very simple and can be done by hand starting with the mound of flour and cocoa. Place the eggs, sugar, and baking powder in the center and start mixing with a fork, add butter pieces, and when it becomes compact, add the ground hazelnuts and mix.
Place all the ingredients except the hazelnuts into the mixer bowl, attach the flat beater, and start at medium/low speed until the dough forms. It will take a few minutes; don’t worry if it looks crumbly at first, as the butter blends, it will become more compact.
Just before it becomes a single block, add the ground hazelnuts and mix quickly, finish forming the dough by hand on a lightly floured surface. If you have a marble or quartz countertop, flour may not be necessary.
NOTES
This shortcrust pastry, thanks to the cocoa and hazelnuts, remains slightly softer than the classic shortcrust pastry. It is perfect for composing tarts such as fruit tarts, chocolate ganache, etc., and is perfect for making cookies.
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Can I skip the hazelnuts?
Certainly, you can prepare the shortcrust pastry with just cocoa, maintaining the same proportions.
Can I use other nuts?
With cocoa, I love to pair hazelnuts, but you can also use almonds or walnuts.
