If you’re looking for a perfect cocoa shortcrust pastry recipe, ideal for both cookies and tarts, you’re in the right place!
My version is easy and has a slightly softer and more crumbly texture than the classic one, thanks to the softened butter and a small amount of baking powder. It’s perfect for tender-hearted cookies and tarts that melt in your mouth! Perfect for those who love intense and enveloping flavors, this cocoa shortcrust is great for making: cookies and delicious tarts with jam or spreads
It’s ideal for any special occasion, like Christmas, Easter, birthdays, and other events, thanks to its intense flavor and crumbly yet soft texture.
I’ll explain step by step how to make it, with all the tricks to achieve a perfect dough.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups butter
- 3/4 cup sugar
- 3 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 2 1/2 tsp baking powder
- 1 1/2 tbsp milk
- 1 pinch salt
- 1 packet vanillin
Tools
- Stand Mixer
- Pastry Board
Steps
Slightly whip the softened butter with the sugar using a spatula or electric mixers to obtain a creamy mixture.
Add the milk, eggs, salt, and vanillin, and mix well until you get a smooth cream.
Sift the flour, cocoa, and baking powder, then gradually incorporate them into the butter and egg mixture.
Work the dough quickly, just enough to form a homogeneous ball. If it turns out too soft, wrap it in plastic wrap and put it in the fridge for 30 minutes.
Roll out the shortcrust and use it for cookies or tarts, baking at 350°F for about 12 minutes for cookies and 30-55 minutes for tarts.
This version is perfect for those who love a softer and more delicate shortcrust, without sacrificing crumbliness.
How to Store Cocoa Shortcrust Pastry
In the refrigerator: wrapped in plastic wrap, it lasts up to 3 days.
In the freezer: you can store it for up to 2 months, wrapping it well. To use it, let it thaw in the fridge overnight.
