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Desserts

Cocoa Shortcrust Pastry

With its intense chocolate scent, Cocoa Shortcrust Pastry is perfect for making crumbly, tender tarts and cookies.
Recipe Cocoa Shortcrust Pastry
  • Difficulty Easy
  • Preparation 10 minutes
  • Servings for 1 batch

When it comes to tarts and cookies, the first dough that comes to mind is shortcrust pastry: versatile, crumbly and crisp, it is perfect for creating a new dessert every time. But if you want to make it even more indulgent, all you have to do is try the Cocoa Shortcrust Pastry version… its chocolate scent makes it even more tempting, and it pairs perfectly with jams and creams.

The recipe for Cocoa Shortcrust Pastry is just like the traditional one, the only difference being that to the traditional ingredients (flour, eggs, butter and sugar) you add a little unsweetened cocoa powder. A tablespoon is enough to give the chocolate shortcrust pastry dough its characteristic flavor.

You can use this pastry all year round, including for wonderful chilled summer tarts. For us, though, cocoa shortcrust means the Christmas holidays, with their wonderful scents, the fire crackling in the fireplace, the lights on the Christmas tree and cookies in the oven… it’s instant magic.

Try using Cocoa Shortcrust Pastry in one of our recipes, like the Persimmon Jam Tart, the Quick Blueberry Tart or the Nutella Bull’s Eye Cookies.

Ingredients for 1 batch

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Method

  1. To make the Cocoa Shortcrust Pastry, first put the flour, sugar, cocoa, baking powder and the pinch of salt in a bowl and give them a quick stir to combine all the dry ingredients well.
  2. Then add the butter, cut into small pieces, and start working it in with your fingertips until you get a crumbly mixture that looks like wet sand.
  3. Then add the egg and finish kneading, fairly quickly so you don’t warm up the dough, and shape it into a ball.
  4. Wrap the Cocoa Shortcrust Pastry in plastic wrap and let it rest in the fridge for a couple of hours before using it in your recipes. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can flavor cocoa shortcrust pastry with the spices you like best. Among the best pairings we can suggest are cinnamon, for a rich Cocoa and Cinnamon Shortcrust Pastry, orange zest, vanilla, or coconut for a tasty Cocoa and Coconut Shortcrust Pastry.

Tips

It’s always best to use shortcrust pastry well chilled when making tarts and cookies. It’s the change in temperature when it goes into the oven that gives it its characteristic texture.

Storage

You can keep Cocoa Shortcrust Pastry wrapped in plastic wrap for a couple of days. Or put it in the freezer and let it thaw before using it.

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