Slightly salty cocoa shortcrust pastry for tarts and cookies, super special! This is a recipe that will win you over, one of those that you transcribe into your old and worn-out recipe book. Even now that we are accustomed to searching for recipes online, I am sure you will copy and keep this one, for fear of not finding it again in the complicated world of the web. It is not my recipe, and unfortunately, I have known it for a short time, since I attended a course from La Cucina Italiana, conducted by the excellent pastry chef Emanuele Frigerio. With this cocoa shortcrust pastry, he prepared a stellar tart, unforgettable, with chocolate ganache and caramel. We really licked our lips; it was of a “moving” goodness. The pairing with caramel is really spot on. However, you can also use it to prepare a simple tart with jam. Try it, for example, with raspberry or mixed berry jam or with custard and fresh raspberries or strawberries. In this case, perhaps decrease the salt dose, just a pinch.
If you prefer the classic shortcrust, here are some recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 7 tbsp butter
- 3/4 cup powdered sugar
- 1 large egg
- 3/4 tsp salt
Tools
- 1 Kitchen scale
- 1 Springform pan 26 cm springform pan
- 1 Rolling pin
- 1 Knife
- 1 Work surface
- 1 Bowl
- Plastic wrap
Steps
The preparation of this shortcrust is simple, as with all shortcrusts, the only precaution is to keep the working time short and the rest in the fridge, the longer it rests the better. You can therefore prepare it in the evening for the next morning or the night before for the following day.
Mix the all-purpose flour, almond flour, and cocoa in a large bowl. Quickly work them with the soft butter cut into pieces.
Next, add the sugar, salt, and egg. Knead quickly with your fingertips, to prevent the dough from heating up too much.
Form a ball with the dough, slightly flatten it with the rolling pin and wrap it in plastic wrap. Store the cocoa shortcrust pastry in the fridge for at least a couple of hours before using it.
When ready to use, remove the dough from the fridge, roll it out with the rolling pin to about half a centimeter thick, and line a 26 cm diameter pan. Form a border along the entire circumference of the pan. It should be about twice the thickness of the bottom. If baked blind, without filling, the cocoa shortcrust bottom must bake in a preheated oven at 340°F for about 20 minutes.
My advice
If you need it as a base for a tart with cream and fruit, feel free to bake it 1 or even 2 days in advance and fill it just a few hours before consuming.
FAQ
Can I replace the butter with oil?
No, I do not recommend it because its flakiness is due to the correct balance of the ingredients.
Can I omit the almond flour?
You can replace the same amount of almond flour with all-purpose flour, the result will still be excellent, but the almonds will give your tart an extra edge!
