The DARK CHOCOLATE AND ORANGE SHORTCRUST PASTRY is another variation of the traditional shortcrust, which is known as the mother of pastry — the starting point for countless super-indulgent baked creations. The combination of dark chocolate and orange is truly a triumph of aromas. The addition of potato starch makes it very crumbly and, if you omit wheat flour, it’s perfect for those with celiac disease. Like all shortcrusts, it’s ideal for making filled tarts and tartlets or classic cookies.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 445.09 (Kcal)
- Carbohydrates 58.38 (g) of which sugars 27.12 (g)
- Proteins 5.18 (g)
- Fat 22.48 (g) of which saturated 13.91 (g)of which unsaturated 7.86 (g)
- Fibers 1.86 (g)
- Sodium 74.41 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 2.6 oz potato starch
- 4.2 oz granulated sugar
- 1/2 cup butter (cold)
- 3.5 oz dark chocolate (60-69%)
- 1 egg (medium at room temperature)
- 1 teaspoon baking powder
- 1 orange (zest from an unwaxed orange)
- 1 pinch salt
Tools
- 1 Grater
- 1 Bowl
- 1 Plastic wrap
Steps
Making the dark chocolate and orange shortcrust pastry requires very few steps and little time.
First, prepare a grater and grate the chocolate. Alternatively, chop it finely with a knife.
In a large bowl combine all the ingredients and work them until you obtain a homogeneous, compact dough. If using a stand mixer, mix with the paddle attachment.
Once you have a compact, homogeneous dough, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
TIPS
To get an excellent shortcrust pastry all the ingredients should be at room temperature.
A good time-saving idea when baking is to freeze portions of shortcrust pastry so you always have it ready.
To do this, I recommend dividing it into convenient portions and wrapping them in plastic wrap (alternatively place them in a freezer bag). This way you can store the pastry in the freezer for up to 6 months.
To defrost your portion of shortcrust pastry, simply place it in the refrigerator and use it as soon as it reaches the right consistency.
