Chocolate Short Dough |

Chocolate Short Dough




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.



  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.


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

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