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!
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Preparation: 10 minutes
Rest in the Fridge: 2 hours
Total Time: 2 hours 10 minutes
Servings: 1000 gr of Shortcrust Pastry


  • Stand Mixer


  • 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


  • 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.


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

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