CHOCOLATE SHORTCRUST
The COCOA SHORTCRUST, often called Chocolate Shortcrust, is a variation of the classic shortcrust pastry recipe, made with unsweetened cocoa in addition to the usual shortcrust ingredients, namely butter, flour, sugar, and eggs.
Easy and quick to prepare, the cocoa shortcrust rolls out easily without breaking and once baked in the oven, it does not crack. You will get a shortcrust that is neither too soft nor too crumbly, with a chocolate taste that melts in your mouth.
Moreover, you can prepare it with a stand mixer, a simple blender, or obviously by hand.
There are different recipes for cocoa shortcrust that differ in the choice and/or proportion of ingredients. What I propose today is a tried and tested recipe that I have been using for years with guaranteed results.
It will be perfect for making chocolate shortcrust cookies because this dough does not lose its shape, and of course, bases for Tarts, Tartlets, and Crumbles.
You will see how easy it will be to knead and roll out; you will obtain an elastic cocoa shortcrust that does not break, easy to shape, and also suitable for shortcrust bases with blind baking (without filling or jam).
I am almost sure that once tried, it will officially enter your dessert recipe book!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: about 600 g shortcrust
- Cooking methods: No bake
- Cuisine: Italian
- Energy 226.63 (Kcal)
- Carbohydrates 27.31 (g) of which sugars 11.93 (g)
- Proteins 3.24 (g)
- Fat 12.52 (g) of which saturated 7.81 (g)of which unsaturated 4.58 (g)
- Fibers 1.21 (g)
- Sodium 35.94 (mg)
Indicative values for a portion of 50 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
WHAT YOU NEED TO PREPARE COCOA SHORTCRUST
- 2 cups all-purpose flour
- 5/8 cup butter (cold)
- 1 1/8 cups powdered sugar
- 2 egg yolks egg yolks (about from 2 eggs)
- 3 tbsps unsweetened cocoa powder
- 1 pinch salt
Tools
- Mixer
CHOCOLATE SHORTCRUST RECIPE
You can prepare the cocoa shortcrust either with the stand mixer (paddle attachment) or with the food processor (with blades) or by hand. If you decide to proceed by hand, just mix initially in a bowl and then transfer the mixture onto a work surface and knead by hand.
Put the cold butter cut into pieces in the mixer (paddle attachment) along with the all-purpose flour and activate it for a few seconds. You will obtain a ‘crumbled’ consistency.
Add the powdered sugar, egg yolks, cocoa powder, and a pinch of salt, blend again for a few seconds until combined. The mixture will detach by itself from the sides of the bowl. Transfer the dough onto a work surface and knead briefly to make it smooth and homogeneous. Your cocoa shortcrust is ready.
There’s no need to let this cocoa shortcrust rest. You can use it immediately to make a tart or crumble. Only if you decide to make cocoa shortcrust cookies, I recommend, after cutting them, putting them in the fridge for 30 minutes before baking to help them maintain their shape better during baking.
you can use cocoa shortcrust to prepare excellent tarts with your preferred jam
or cookies or bicolor lady kisses alternating with the CLASSIC SHORTCRUST
STORAGE
You can store the shortcrust in the fridge wrapped in cling film for up to 2 days. Alternatively, it can be frozen for up to 2 months.
NOTES AND TIPS
THE FLOUR: The most suitable flour for preparing shortcrust pastry is weak flour, commercially called ’00’ flour.
SUGAR: For this cocoa shortcrust recipe, I used powdered sugar. You can replace it with granulated sugar, which, however, absorbs more liquids and tends to keep the shortcrust crunchier.
BUTTER: When preparing any shortcrust pastry recipe, purchase high-quality butter and make sure it is fresh. Much of the success of the shortcrust depends on this.
COCOA POWDER: Use unsweetened cocoa powder for this recipe; sweetened cocoa would make the shortcrust too sweet and compromise its texture.
SALT: Many dessert recipes call for a pinch of salt. This ingredient, even in small amounts, can significantly enhance the flavor. Do not omit it!
HOW TO KNEAD THE SHORTCRUST:
Any shortcrust should be kneaded as little as possible, just the necessary time to avoid overheating. If preparing with a stand mixer, use the paddle attachment covered with silicone, and if kneading by hand, I recommend using a cold bowl or terrine, perhaps leaving it in the fridge for 15-20 minutes before using it.
FAQ (Questions and Answers)
What flour is used to prepare shortcrust pastry
The most suitable flour for preparing shortcrust pastry is weak flour, commercially called ’00’ flour.
How much shortcrust pastry is needed to make a tart
To make a tart with a diameter of 10-11 inches, you will need a full dose of this recipe (about 600 g of shortcrust pastry). If making a smaller tart with a diameter of 9 inches, ¾ of the dose (about 450 g) will be enough.
At what temperature does shortcrust pastry bake
In general, shortcrust pastry bakes in a static oven between 320°F and 350°F. Higher temperatures risk burning the surface and leaving it raw inside.
How long should cocoa shortcrust bake
Baking times for shortcrust pastry depend on the type of recipe intended. Generally, however, the rules to follow are as follows.
BLIND BAKING: static oven at 350°F for about 25 minutes.
TART with JAM: static oven 350°F for about 35 minutes.
FILLED TART (with creams): static oven 350°F for about 40-45 minutes.
COOKIES: static oven at 350°F for about 12 minutes. Time may vary depending on the thickness of the cookies.
