The cocoa shortcrust for cookies and tarts is a delicious shortcrust with an intense chocolate flavor.
Its possible uses are truly numerous: tarts, upside-down cakes, simple or filled cookies, or whatever your creativity suggests.
With this delicious recipe, you can satisfy the tastes of all chocolate lovers at home, both young and old alike.
This is a must-have recipe that every chocolate lover should keep among their favorites.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 351.18 (Kcal)
- Carbohydrates 48.28 (g) of which sugars 19.60 (g)
- Proteins 5.98 (g)
- Fat 17.02 (g) of which saturated 10.73 (g)of which unsaturated 6.04 (g)
- Fibers 2.44 (g)
- Sodium 61.71 (mg)
Indicative values for a portion of 82 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
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2/3 cup butter
- 1 egg
- 1/2 packet vanillin
- 1 tsp baking powder
- to taste fine salt
- to taste powdered sugar (for rolling the dough)
Tools
- Rolling pin
- Kitchen scale
Preparation
To prepare the cocoa shortcrust for cookies and tarts, start by working the sugar with the butter in pieces in a bowl.
Then add the vanillin and the egg.
After incorporating them, continue by adding the sifted flour with the baking powder and the unsweetened cocoa, and mix.
We will add the fine salt last.
Once you have a firm and homogeneous dough, wrap it well in plastic wrap and let it rest in the fridge for a few hours.
After this time, take the dough, handle it for a very short time to make it easier to roll out.
To make your favorite desserts, roll it out with a rolling pin between two sheets of parchment paper and use a sprinkle of powdered sugar both above and below the dough.
Your chocolate shortcrust for cookies and tarts is ready for your delicious preparations.
Storage
In the fridge, well wrapped in plastic wrap, for three days. It can be frozen in a freezer bag for up to two months and should then be thawed in the fridge. Consider that to work it well, it must still be cold when rolling out.
In the fridge, well wrapped in plastic wrap, for three days. It can be frozen in a freezer bag for up to two months and should then be thawed in the fridge. Consider that to work it well, it must still be cold when rolling out.
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Here is a selection of products that are extremely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
