The cocoa shortcrust pastry is a delicious variation of the classic shortcrust, enriched with the strong flavor of cocoa powder. It is perfect as a base for a tart or to make delicious cookies.
My shortcrust pastry recipe is butter-free and uses seed oil: you will get a soft and crumbly pastry in just a few minutes.
It does not contain butter and therefore does not require resting in the fridge. It is fragrant and crumbly like the classic white shortcrust pastry, but with that extra touch that will make you fall in love with this recipe.
Let’s start making a mess…
Happy cooking! Hugs, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the shortcrust pastry
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 1/2 tsp baking powder
Steps for the cocoa shortcrust pastry
With a fork, beat the eggs with the sugar. Add the oil and mix.
Add the cocoa and baking powder, then start adding the flour gradually.
Knead the dough until the dough is soft, non-sticky, and compact. If necessary, add more flour.
Finally, roll out the dough between two sheets of parchment paper.
Ready to be turned into delicious tarts and delightful flaky cookies! Its softness and intense cocoa aroma will make every bite irresistible.
The cooking times vary depending on the preparation:
For a simple-filled tart: Bake at 356°F in a preheated static oven for about 30 minutes.
For cookies: Bake at 356°F in a preheated static oven for 12-15 minutes.Now just take it out of the oven and enjoy this marvel.
Have fun in the kitchen and see you in the next recipe!
Hugs, Giusi
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