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A shortbread tart made with chocolate.
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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.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
chill time 1 hour 10 minutes
Total Time 2 hours
Servings 8
Calories 214kcal

Ingredients

Instructions

  • Note: This dough requires a one-hour chill time before being baked.
  • 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.
  • Add the remaining cream and mix that in with a fork. At this point, the dough will still be crumbly. With your hands start pressing the dough together to form a cohesive dough
  • 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