Cocoa Shortcrust Pastry

Image of the Cocoa Shortcrust Pastry on Biancolievito
This cocoa shortcrust pastry can be used to make delicious tarts or cookies in a variety of shapes!
Preparation: 10 minutes
Rest in the Fridge: 2 hours
Total Time: 2 hours 10 minutes
Servings: 1000 gr of Shortcrust Pastry

Equipments

  • Stand Mixer

Ingredients

  • 500 gr all-purpose flour
  • 200 gr Icing sugar
  • 300 gr Butter at 18°C (64°F)
  • 90 gr Eggs
  • 2 gr Salt
  • 50 gr Sifted Cocoa
  • 4 gr Baking Powder

Directions

  • Work at medium speed softened butter with powdered sugar and flavorings in the mixer
  • Add the eggs and salt, and finally add the flour, cocoa, and baking powder sifted together.
  • Knead a little until you get a homogeneous dough.
  • Place the shortcrust pastry between 2 sheets of grease-proof paper and let sit in the fridge for at least 2 hours
  • Bake in a preheated oven at 160°C (320°F) for at least 20min with the oven door slightly open.

Notes

You can keep the shortcrust pastry well covered in the fridge for 4-5 days or freeze it at -18°C (0°F) for 60 days.
If you use granulated sugar instead of icing sugar, you will obtain a shortcrust pastry with a larger alveolation. In this case, simply replace the quantity of one sugar with the other.
Learn how to make a perfect Shortcrust Pastry! Visit Biancolievito's Pastry School!

Nutrition Label

Serving: 100g | Calories: 1000kcal | Carbohydrates: 122g | Protein: 15g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 299mg | Fiber: 6g | Sugar: 40g | Vitamin A: 1597IU | Calcium: 52mg | Iron: 6mg
Translated from Italian with Love

hey, do you want to try some other recipe?

SHARE

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on telegram
Share on email
>

Hey, your feedback is important

How was your experience with Biancolievito?
Launching a new website abroad is not easy! I’m curious to know your opinion and make things better!