The cocoa shortcrust pastry is one of the tastiest and simplest bases of Italian pastry to prepare, perfect for tarts filled with seasonal fruit, great with jam.
Cookies made with cocoa shortcrust pastry are delightfully crispy and can be made in no time.
A shortcrust that rolls out perfectly without sticking to the rolling pin and cuts easily without breaking.
You can fill the cocoa shortcrust pastry with a delicious oven-cooked custard and you will see what a delight it is.
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Up there, where you see the magnifying glass, click on “SEARCH”🔎 and you can type the ingredient you find when you open your fridge, or pantry, and you will have access to hundreds of recipes with the ingredient of your choice.
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If you like making tarts or cookies at home, below you will find some tasty ideas and then let’s move right after the photo to discover how to prepare this friable chocolate shortcrust pastry!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cocoa Shortcrust Pastry
- 2 cups all-purpose flour
- 5.3 oz butter (soft)
- 0.8 cups powdered sugar (or superfine sugar)
- 1 egg (medium)
- 1 pinch salt
- Half teaspoon vanilla extract
- 0.25 cup unsweetened cocoa powder
Tools
- 1 Mixer
Preparation of Cocoa Shortcrust Pastry
Preparing cocoa shortcrust pastry is very simple and fast, you just need to let it rest in the fridge for at least 2 hours to make it firm.
I leave you the instructions to make it with a mixer or food processor with the K beater, but you can also make it in a bowl by hand.
So place the sugar and soft but not too soft butter and mix at low speed for 20 seconds, add the vanilla extract.
Add the egg always at medium-low speed until it absorbs.
Then sift the flour twice with cocoa and salt, then add to the bowl, working quickly for another 30 seconds.
Your chocolate shortcrust pastry is ready, take it out of the mixer (or the bowl), form a homogeneous loaf, and wrap it in cling film.
Place in the fridge to rest for at least 2 hours after which you can use it to make a shortcrust filled with cream, with jam, or still empty to fill with fresh fruit.
Roll it out with the rolling pin into a thin sheet of 3 or 4 mm, wrap it around the rolling pin and place it in the mold.
Or roll it out a bit thicker and cut cookies in the shapes you like best.
A method to make shortcrust pastry without resting is the sandblasting method to avoid the rest in the fridge.
This method involves working the flour with well-cold butter pieces, thus the flour particles are coated with a layer of fat.
This way the gluten will not come into contact with the liquid of the eggs.
What’s the advantage? A much more friable dough but above all that does not need to rest in the fridge, making it a no-rest shortcrust pastry.
How to Store Chocolate Shortcrust Pastry
You can store it in the fridge well wrapped in cling film or in an airtight container for 1 day while still raw.
Or once cooked in a cake keeper in the fridge for 2 days, either filled or still empty.
Other Recipes
If you want to see other types of recipes you can return to HOME
FAQ (Questions and Answers)
What cream to fill the chocolate shortcrust pastry with?
You can fill it with a white chocolate and ricotta cream, or even with a vegan chocolate mousse.
What to drink with chocolate shortcrust pastry?
Definitely a dessert wine, Malvasia, or even a sparkling wine like Prosecco.
