Cocoa shortcrust pastry perfect for tartlets, incredibly easy to make with a simple bowl technique.
The only precaution is to work the very soft butter together with the other ingredients.
This recipe will be the base of one of my upcoming recipes, planned for Easter, while on the blog you will find a version already tested with powdered sugar which you can find below.
Of course, I won’t give you the cooking times because they will depend on the recipe you intend to make, but generally it ranges from 10-12 minutes for not very low cookies to 35 minutes for filled tarts, in a ventilated oven.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter (softened at room temperature)
- 3/4 cup sugar
- 2 eggs
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
Steps
To make the cocoa shortcrust pastry perfect for tartlets, first place all the powders in a large bowl.
Then add the eggs and the butter which must be very soft and mix directly in the bowl first with a fork and then by hand until you get a homogeneous dough.
Wrap in parchment paper or cling film and let it rest in the fridge for at least 30 minutes.
