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    Home » Recipe Index

    Easy Chocolate Tart Crust

    Published: Jan 16, 2022 · Modified: Jun 9, 2022 by Jere Cassidy · This post may contain affiliate links. · 17 Comments

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    A pinterest image for a chocolate tart dough.

    Add this Chocolate Tart Crust to your recipe box, it is simple to make and tastes amazing. This shortcrust is buttery rich, perfectly crispy with a deep chocolate flavor that makes a beautiful tart shell worthy of your best fillings for a dessert that will look like it came from a French bakery. And, feel free to call this a Chocolate Pâte Sablée

    A round and a rectangle chocolate tart.
    Make a round or rectangle tart

    This page may contain affiliate links, please see my full disclosure for policy details. I earn commissions if you shop through the links on this page

    Today we are making a Chocolate Pâte Sablée, which is the extra fancy name for a chocolate tart shell. And, just in case you are confused, this tart is also called a rich shortcrust pastry, shortbread crust, shortcrust, or just a crust. No matter what, this dough is easy to make.

    What is a Pâte Sablée?

    Sablée translates to "sandy" which describes the texture of the dough.

    This is a rich sweetened dough that contains egg yolks. The method to make this tart dough is similar to a pie dough where you cut butter into flour, and for this recipe cocoa powder, along with the yolks, then mix in the cream. Use this recipe for an Easy Shortcrust Tart Dough.

    The texture of a baked Pâte Sablée is just slightly crumbly and tender, with a melt-in-your-mouth texture. This is very similar to our favorite Dark Chocolate Shortbread Cookies or these very citrusy Lemon Shortbread Cookies.

    Jump to:
    • What is a Pâte Sablée?
    • Ingredients
    • Notes on the ingredients
    • Let's make a tart
    • Tart Tips
    • The tart pans
    • Pastry crust FAQs
    • Recipe
    • Subscribe
    • Pin for later

    Ingredients

    Ingredients to make a chocolate tart shell.
    Chocolate tart crust ingredients

    Notes on the ingredients

    Flour

    For this crust, all-purpose flour is readily available and works well in this recipe.

    Powdered Sugar

    Also known as confectioner's sugar or icing sugar. Powdered sugar contains a small amount of cornstarch which helps create a lighter, tender crust over using granulated sugar. Using just granulated sugar creates a more crumbly crust.

    Butter

    This tart is all about great butter flavor and I prefer to use unsalted butter since I add salt in the recipe. Cube this butter and keep it cold.

    Egg

    Using the egg yolk adds richness to the dough and also is used to bind the dough. You can use the whole egg, but then reduce the amount of cream you add.

    Cocoa Powder

    Make sure to use a good unsweetened quality cocoa powder, after all, chocolate is what this dessert is about.

    Heavy Cream

    This adds just an extra bit of richness to the dough and in the end, helps bring the dough together. Half and half can be substituted.

    Let's make a tart

    Making the dough

    Step 1. Add the flour, powdered sugar, cocoa powder, and salt to a large mixing bowl and whisk together until blended and lumps are broken up.

    Step 2. Cube the cold butter and add the flour mixture, then toss well to coat the butter.

    Step 3. Pour in the beaten egg yolk.

    Step 4. With a pastry blender or two knives, cut the butter into the flour mixture u

    Step 5. Add the cream and mix that in with a fork.

    A glass bowl filled with flour and cocoa powder. with a whisk.
    Step 1 - Whisk all the dry ingredients
    Cubed butter on top of cocoa mixture in bowl.
    Step 2 -Adding cubed butter
    Adding egg yolk to tart crust batter.
    Step 3. Add the egg yolk
    Mixing butter with a pastry cutter.
    Step 4. Cutting the butter into batter
    Adding cream to a chocolate dough mix.
    Step 5. Adding cream
    Steps for making the tart dough

    Step 6. At this point, the dough will still be crumbly. With your hands start pressing the dough together to form a cohesive dough.

    Step 7. Sprinkle cocoa powder on a rolling mat or a smooth surface. Turn the dough onto the mat and knead very gently to bring the dough together forming the dough into a large disk; round if using a round tart pan, or more oblong if using a rectangle pan. Wrap the disk in plastic wrap and chill for one hour.

    Rolling the dough

    Step 8. To roll the dough, set the chilled dough on the rolling make that has been sprinkled with cocoa powder, for flour. Let sit for about 10 minutes which will make it easier to roll.

    Step 9. To roll, sprinkle the top of the dough with cocoa powder or flour. This dough is a bit soft and can be a bit sticky, so make sure to keep the rolling surface covered with the powder/flour. For a 14 x 4-inch rectangle pan, roll the dough to about 16 x 8 inches. For a 9-inch round tart pan, roll the dough to about a 13-inch circle.

    Step 10. To move the dough to the pan, simply roll the dough loosely around the rolling pin, then unroll it into the pan.

    Step 11. Once in the pan, you can gently pick up the sides and ease the dough into the edges.

    Step 12. Take the rolling pin and roll it over the pan to remove the excess dough. I suggest you freeze or chill the tart dough again for 20 minutes before baking, this helps the dough to not shrink.

    Rolled choclate tart dough.
    Step 9. Roll the dough
    Roll the dough around the rolling pin.
    Step 10 - Roll up the dough
    Chocolate dough in a tart pan.
    Step 11 -Chocolate dough in the tart pan
    Trimming the tart dough.
    Step 12 - Trimming the dough
    Getting the dough in the pan

    Baking the tart shell

    You have several options for baking the tart shell Most tarts hold a precooked filling and that means you need to fully bake the tart shell. You can also partially bake the unbaked tart shell when you need to add a filling that also needs to be baked. To learn about blind baking this post on How To Blind Bake Pie Crusts explains this process in full.

    Step 13. Remove the chilled pastry dough from the freezer and with a fork poke the dough with the fork, up and down the bottom of the pastry. This is called docking and it lets steam escape from the bottom of the dough, so the dough doesn't puff up.

    See Tip #4 - Make sure to place the tart pan on a baking sheet.

    Step 14. Line the bottom and sides of the tart pan with parchment paper so there is a little overhang all around.

    Step 15. Fill the tart shell with sugar/dried beans, rice, or lentils nearly to the top. Make sure to get into the corners. You do this to keep the shape of the dough as it bakes.

    Step 16. Heat the oven to 350 degrees F. To partially bake the tart shell bake for 15 minutes, remove the pan from the oven and carefully scoop out the weights and gently remove the parchment paper, then return to the oven and bake for 5 more minutes. To fully bake the tart shell bake an additional 10 minutes.

    Step 17. Once the tart shell is fully or partially baked add your favorite filling. At this point, the tart shell can be kept wrapped in plastic wrap or foil for several days before adding the filling.

    Poking holes in the dough with a fork.
    Step 13 -Docking the dough
    Lining the tart pan with parchment paper.
    Step 14 - Line with parchment paper.
    The tart shell filled with sugar.
    Step 15 - Fill tart shell with sugar
    A baked chocolate tart shell.
    The baked tart shell
    Baking the tart shell
    Trimming the dough from a chocolate tart.
    Making a round tart

    Tart Tips

    Tip #1 - rolling the dough

    Since this is a chocolate dough, I like to use cocoa powder to roll the dough in instead of flour. You can definitely use flour, but I don't care to see the white flour on my chocolate dough.

    Tip #2 - the rolling mat

    I get asked about what I roll my dough on, and it is a muslin rolling mat. I keep one for plain dough, and one for chocolate dough.

    Tip #3 - the baking pan

    If you do not have a tart pan, just use a pie plate. It will work too!

    Tip #4 - Put the pan on a baking sheet

    Since tart pans have a removable bottom, if you happen to pick the pan up with your hand under the bottom you could lift the pie crust up too. Trust me, this happens!!! Set the tart pan on a baking sheet to move it from the counter to the oven to avoid having a tart disaster.

    The tart pans

    My favorite nonstick rectangle tart pan is 14 x 4.5 inches with a removable bottom and makes an extra-long tart for a pretty presentation.

    I love how sturdy this round nonstick 9.5" tart pan is with a removable bottom. It makes tart-making easy.

    A grey rectangle tart pan.
    14 x 4.5 rectangle tart pan
    9 inch round silver round tart pan.
    9 inch round tart pan

    Pastry crust FAQs

    Can I freeze the tart shell?

    Yes. You can freeze the unbaked tart shell, or you can freeze the baked tart shell. Wrap in plastic wrap then wrap in foil and freeze for up to three months.

    Why do I need to chill the pastry dough?

    This really is a necessary step to ensure that the dough relaxes and it helps prevent the dough from shrinking.

    Can I just add the filling to an unbaked pastry dough?

    For a shortcrust tart, the dough needs to be at least blind-baked before adding a filling. This seals the pastry dough and keeps it from getting soggy from the wet filling.

    Are tart crusts the same as pie crusts?

    They do seem similar but there is a difference. The recipes for tart crust usually contain flour, butter, sugar, eggs, and sometimes cream and bake up with a crispy shell. Pie crusts are usually just flour, butter, and water, and once baked the crust is very flaky.

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    Recipe

    A round chocolate tart shell
    Print Pin
    5 from 74 votes

    Chocolate Shortbread Tart Crust

    This rich and buttery Chocolate Shortbread Tart Crust is simple to make and perfect for cream and fruit fillings. Also known as Chocolate Pate Sable, this crust bakes up perfectly crispy and full of deep chocolate flavor that is just a bit decadent.
    Prevent your screen from going dark
    Course Dessert
    Cuisine French
    Prep Time 20 mins
    Cook Time 30 mins
    chill time 1 hr 10 mins
    Total Time 2 hrs
    Servings 8
    Calories 214kcal
    Author Jere' Cassidy

    As an Amazon Associate I earn income from qualifying purchases.

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    Equipment

    • 1 rectangle tart pan14 x 4 inch
    • 1 Removeable bottom tart pan 9 inch
    • 1 Rolling Mat
    • 1 Rolling Pin

    Ingredients

    • 1 cup AP flour
    • ¼ cup unsweetened cocoa powder
    • ½ cup powdered sugar
    • ⅛ teaspoon salt
    • 3 ounces unsalted butter
    • 1 egg yolk
    • 2 tablespoons heavy cream

    Instructions

    • When ready to bake heat the oven to 350°
    • Whisk the flour, cocoa powder, powdered sugar, and salt in a large mixing bowl.
    • In a small bowl mix the egg yolk, and one tablespoon of the cream together.
    • Cut the butter into small dice and add to the flour mixture and toss to coat the butter with the flour.
    • Add the beaten egg yolk mixture to the bowl and using a pastry blender or two knives cut in the butter and yolk into the flour until a soft dough starts to form. At this point, the dough will look a bit crumbly.
    • Turn the dough onto a rolling mat and lightly knead to bring the dough together. Form into a rectangle shape or a round shape depending on the type of pan, and wrap the dough in plastic wrap and refrigerate for an hour.
    • To roll out the dough: Remove the dough from the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Lightly sprinkle cocoa powder on a rolling mat, or use flour, and then sprinkle the top of the dough with a little cocoa powder or flour.
      Roll the dough for a round tart pan into a 12-inch (30cm) circle for a 9-inch or 10-inch pan. For a 14 x 4-inch rectangle tart pan roll the dough into a 16 x 8-inch rectangle.
    • Next, gently roll the dough up around the rolling pin and then unroll the dough over the tart pan. Lift the excess dough from the sides to fill the bottom of the pan. Work your fingers around the pan to press the dough in the bottom and the side.
    • Using a fork, prick holes in the bottom of the crust.
    • Take the rolling pin and roll it over the top of the tart pan to remove the excess dough. If you have excess cocoa powder or flour brush it away with a pastry brush. Cover pan with plastic wrap and place in the freezer until firm, about 20 minutes. Freezing the dough makes it less likely it will shrink during baking.
    • Note: This dough is fairly soft and if you want feel free to press it into the tart pan. I prefer the rolling pin method that makes the dough nice and smooth.

    How to blind bake the tart dough

    • Heat the oven to 350° and place the tart pan on a larger baking sheet so it will be easier to move the pan around without touching the removable bottom.
    • Cut a piece of parchment paper bigger than the tart pan and press it onto the dough bottom and sides, with some parchment overhanging the sides. Fill the tart shell with sugar/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface
    • Partially bake the tart for 20 minutes. Remove from the oven and gently scoop or spoon the sugar/dried beans/uncooked rice out of the tart shell and then gently remove the parchment paper.
      Let the tart cool completely before filling.
    • Fully bake the tart dough by following the above steps, and after you remove the weights, bake for another 10 minutes. Let the dough totally cool before adding the filling.
    • Once the tart shell is fully or partially baked add your favorite filling. At this point, the tart shell can be kept wrapped in plastic wrap or foil for several days before adding the filling.

    Notes

    This dough freezes well
    • After you form the dough into a disk, wrap the dough in plastic wrap then place it in a freezer bag, and freeze for up to three months. To use, let the dough thaw in the refrigerator then roll as directed.
    • You can also roll the dough and fill the tart pan with the dough and freeze this. Wrap the pan in plastic wrap then cover with foil and put it in a freezer bag and freeze for up to three months. To bake, let sit on the counter while the oven is heating, then bake as directed.
    The dough - After adding the cream the dough will still look crumbly, just use your hands to bring the dough together.  If you find the dough is still just too crumbly, add a small amount of cream to the dough until it comes together. 
    The chill time - Don't skip chilling the dough.  This is a soft dough and chilling it will firm up the butter and make it easier to handle and help with shrinkage.
    Use this recipe for a traditional shortcrust pastry dough, it's easy to make.
    To learn more about blind baking pastry crusts make sure to read this post.
     
     

    Nutrition

    Serving: 1 | Calories: 214kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 243mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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    A Pinterest image of a rectangle chocolate tart shell.

    Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.                                                                                                                                                     

    About Jere'              

    From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.

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    Comments

    1. Silvia

      May 30, 2022 at 1:16 am

      5 stars
      It was relatively easy to make and tasted great with my peanut butter pie. Next time I will make double and freeze half of it to have it ready for the next dessert.

      Reply
    2. Katie Crenshaw

      May 29, 2022 at 2:24 pm

      5 stars
      This crust is a taste of heaven. It turned out so good. I added a chocolate mousse filling and the combination was incredible.

      Reply
    3. Tammy

      May 27, 2022 at 10:52 am

      5 stars
      You know I have never made a chocolate crust before but this would be so fabulous for my French silk pie. Definitely making this next time. Great step-by-step tips..thank you!

      Reply
    4. Leslie

      May 27, 2022 at 8:16 am

      5 stars
      Your Chocolate Shortbread Tart Crust is everything you could want in a tart crust! So perfect and a classic recipe to keep on hand!

      Reply
    5. Lauren Michael Harris

      May 27, 2022 at 6:02 am

      5 stars
      My mind is racing now about all the different ways I can use this chocolate tart crust! It's easy to make and super flavorful!

      Reply
    6. Jenny

      May 25, 2022 at 6:01 am

      5 stars
      I love this chocolate shortcrust recipe. It’s going to elevate my baking game. Many thanks!

      Reply
    7. Amy Casey

      May 25, 2022 at 4:43 am

      5 stars
      I made this recipe with a coconut cream pie filling. It was delish. It really was the star of the meal. Thanks for sharing your recipe. The step by step instructions made preparing the crust so easy.

      Reply
      • Jere Cassidy

        May 26, 2022 at 12:08 pm

        That sounds fabulous with the coconut cream filling. I need to try that.

        Reply
    8. Bernice

      May 24, 2022 at 10:04 am

      This recipe is great for those who may not be star bakers and professionals alike. The chocolate flavour really comes through and it's super easy to work with.

      Reply
    9. Freya

      May 24, 2022 at 9:24 am

      I’ve had problems with chocolate pastry in the past, being too crumbly or shrinking, but your recipe was perfect, no shrinking and easy to roll!

      Reply
      • Jere Cassidy

        May 26, 2022 at 12:09 pm

        Glad this works for you. I know what you mean about the shrinking crust.

        Reply
    10. Giangi Townsend

      January 24, 2022 at 7:20 pm

      5 stars
      This looks amazing! WOW! I will make it this weekend.

      Reply
    11. Joanna

      January 24, 2022 at 4:11 pm

      5 stars
      This looks so yummy. I can imagine how great it would be with raspberries or pecans. I always wondered, can the sugar or beans that you use for weighing down the tart be reused? Can they be eaten?

      Reply
    12. Jeannie

      January 24, 2022 at 3:14 pm

      5 stars
      this recipe is easy to try, perfect for after meal dessert, trying it this week

      Reply
    13. Cindy Mom the Lunch Lady

      January 24, 2022 at 3:09 pm

      5 stars
      You're recipe has me itching to make a delicious cherry tart with this beautiful chocolate crust!

      Reply
    14. Deborah

      January 19, 2022 at 12:44 pm

      5 stars
      This chocolate tart crust looks amazing. I am eager to try making this for a Valentine's Day tea party!

      Reply
    15. Marthana Sharp

      January 16, 2022 at 4:43 pm

      5 stars
      I never thought of making a chocolate tart shell, but what a difference this made with my cream filling. This tart has a great chocolate flavor and just as easy as making a pie dough.

      Reply

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    Jere Cassidy owner of One Hot Oven

    Welcome, I am Jerè. I love sharing recipes both sweet and savory that inspire you to bake at home. Food has a way of bringing us all together, from a simple batch of cookies to a three-tier cake.

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