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Chocolate Short Dough

By Denise Pare-Watson

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

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Chocolate Short Dough | urbnspice.com

Chocolate Short Dough

Chocolate Short Dough

Yield:  Crust for 1 – 9″ pie shell    

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

CHEF TALK: This is a crust that can be rolled out with a rolling pin or pressed into the tart shell.  It can easily be adapted to gluten-free crust by substituting a gluten-free flour blend.  For a dairy-free tart, substitute the butter for coconut butter.

INGREDIENTS                

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

METHOD: 

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Here is a visual step-by-step in photographs How to prepare a Chocolate Shortcrust:

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough is chilled and then cut into small rounds as shown for tarts or larger pieces to press into a tart pan

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate shortdough crust and cool slightly

Decadent Dark Chocolate Tart | urbnspice.com

The Shortdough crust is filled, baked and chilled before cutting

Chocolate Short Dough | urbnspice.com

2 votes

Print

Chocolate Short Dough

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 9" crust

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

Instructions

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Notes

For further details, including step-by-step photographs, please refer to my original post.

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

  • Blind Baking
  • Creaming
  • Docking
Chocolate Short Dough in a warm chocolate tart plated dessert | urbnspice.com

Chocolate Short Dough is used to line a warm chocolate tart

More Like This from Urb’n’Spice:

Learn How to Make a Chocolate Short Dough Tart

Chocolate Chip Banana Bread with Crunchy Topping

Milk Chocolate Torte with Almond Praline Crust

If you try my recipe for Chocolate Short Dough, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

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Filed Under: My Recipes, Pastry Tagged With: Chocolate, Doughs, Short Dough, Tarts

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Comments

  1. Colleen says

    at

    Hi Denise, Pastry is not my thing. I’m more of a savory cook or a bread baker. But you make it sound so easy, and this recipe seems like a perfectly simple way to get in there and make some pastry! Pinning to try. Thanks for sharing.

    • Denise Pare-Watson says

      at

      Thank you for your kind words, Colleen! I am so pleased that you thought my post sounds easy – that was my goal. When your wee one gets a little bit older, she can help you press it into the tart pan. I can tell you from experience that they just love that! 🙂

  2. Corinna | Friendly Pantry says

    at

    I love how versatile this crust is and that you can make it dairy-free and gluten-free too. Thanks for sharing!

    • Denise Pare-Watson says

      at

      Thanks, Corinna: I think it will be a handy recipe in many kitchens. Thanks for stopping by!

  3. Riz | Chocolates & Chai says

    at

    Ah, Denise! Perfect timing on this post. I posted earlier about my fear/cursed hands when it comes to working with dough! This looks like a delicious and easy substitute to work with! Thank you!

    • Denise Pare-Watson says

      at

      I am so pleased, Riz! I read your post and wanted so much to reach out and teach you how easy it is to work with dough. You will be a master at it in no time. The tart filling recipe below the crust recipe is just as easy and perfect for father’s day embellished with a plop of fresh whipped cream in the centre of the baked tarte and a tumble of berries – Delicious! Thanks for your kind comments – I appreciate it very much.

  4. Nicoletta @sugarlovespices says

    at

    Working with dough, both sweet and savory, is my “happy place” and I love making chocolate short dough. I appreciate your tips and suggestions, always. Your chocolate tart looks scrumptious and the chocolate pastry so light and melt in your mouth good!

    • Denise Pare-Watson says

      at

      Thank you so much, Nicoletta! I am with you with regards to also being in my happy place when I am baking. It is so true! Even though I adore cooking, baking is my true passion. I hope you have a chance to try this chocolate short dough. It is quite lovely.

  5. Terri says

    at

    This is so cool – I have never even heard of short dough! Great idea!

    • Denise Pare-Watson says

      at

      Thanks, Terri! It is a delicious dough – and chocolate! 🙂

  6. Kristen Kaethler says

    at

    What an amazing idea! This crust looks amazing – definitely going to incorporate this into my chocolate tart next time.

    • Denise Pare-Watson says

      at

      Thanks, Kristen! It definitely is a delicious crust to try – I know you will enjoy it! 🙂 Thanks for dropping by!

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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