Chocolate Tart Dough Recipe
Chocolate Tart Dough (also known as short dough or pate sucre) is a slightly sweet cookie-like dough that is perfect for making fruit tarts and cream pies. It's dead-simple to make and freezes very well.
servings
Ingredients
- 5 oz all purpose flour (1 cup, see note)
- 1 oz dutch process cocoa powder (¼cup)
- ¼ tsp salt
- 5 oz unsalted butter (softened to room temperature)
- 3 oz granulated sugar (⅓ cup)
- 1 egg
- ¼ tsp vanilla
Instructions
- Sift together 5 oz all purpose flour, 1 oz dutch process cocoa powder and ¼ tsp salt and set aside.5 oz all purpose flour, 1 oz dutch process cocoa powder, ¼ tsp salt
- Cream 5 oz unsalted butter and 3 oz granulated sugar just until combined and slightly aerated. Add the egg and ¼ tsp vanilla, mix to combine and scrape down the bowl and beater.5 oz unsalted butter, 3 oz granulated sugar, 1 egg, ¼ tsp vanilla
- Add flour/cocoa and mix until the dough just begins to come together. Remove from the mixer and knead into a ball. Divide the dough into 2 pieces and flatten each ball to a disc. Wrap in plastic and refrigerate for 1-2 hours before using or freeze for up to 3 months.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe makes enough for a 10-12" tart crust.
This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.
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