Pies-Tarts-Cobbler

Chocolate Shortbread Tart Crust

A simple chocolate shortbread tart crust that is sure to become one of your favorites.  No rolling or chilling needed – no need for the mixer or food processor.  Just stir ingredients together, press in the pan, and bake.   

Chocolate Shortbread Tart Crust

A simple chocolate shortbread tart crust that is sure to become one of your favorites. No rolling or chilling needed – no need for the mixer or food processor. Just stir ingredients together, press in the pan, and bake.
Author Rosalie D’Amico

Ingredients

  • 1 cup all-purpose flour
  • cup confectioners’ sugar
  • ¼ cup Dutch-process cocoa powder (see note)
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 325° convection.
  • Whisk flour sugar, cocoa powder, and salt together in a small bowl.
  • Melt the butter and stir in the vanilla extract. Add to the dry ingredients and stir together to mix well.
  • Press the dough evenly along the bottom and sides of a 9” tart pan with removable bottom.
  • Place the tart pan on a baking sheet to catch butter drips. Bake about 18-20 minutes. The dough should look dry and will go from glossy to matte when ready. Let cool thoroughly before filling.
  • The tart crust can be baked up to two days ahead.

Notes

The cocoa powder that you use matters here. For best results, use a Dutch-process cocoa powder, which means it’s been alkalized and has a higher fat content. That translates to a richer, more straightforward chocolate flavor than natural cocoa powder. My favorite brand is Droste.