Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!

Menu
X

Home » Desserts » Pies and Tarts » Chocolate Shortbread Crust

Chocolate Shortbread Crust

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

This simple chocolate shortbread crust is easy to prep and bakes into a tender, flaky crust that is perfect for tarts, pies, and more. Buttery, chocolatey, and not too sweet, this chocolate crust makes a delicious base for any sweet treat in need of one.

The chocolate shortbread crust has an easy, press-in pastry dough, and you don’t even need a rolling pin! The dough is very versatile and easy to work with. Press it into a tart pan with short sides or into the bottom of a rectangular baking pan.

This chocolate crust recipe is a cocoa-packed version of our easy shortbread pastry. It’s just as rich, flaky and buttery, but chocolate.

A chocolate shortbread crust in a tart pan.

Pair it with our butterscotch tart, chocolate caramel tart or this delicious frangipane fig tart. Or, use this chocolate shortcrust pastry as the base for a dreamy pie like our no-bake peanut butter pie, chocolate pecan pie or Irish coffee mousse.

Why this Recipe Works

This chocolate shortbread crust recipe is quick, easy and super simple. Tender, crumbly and buttery- just like any truly good shortbread should be.

Here’s why we love this recipe:

  • It takes just a few minutes to prepare.
  • The crust has a rich cocoa flavor enhanced by a bit of espresso powder.
  • It’s rich and buttery, and each bite melts in your mouth

The Ingredient List

To make this simple chocolate shortbread crust, you will need:

  • powdered sugar
  • vanilla
  • egg yolks– whisked lightly
  • sea salt
  • butter- melted and cooled
  • all-purpose flour
  • espresso powder
  • cocoa powder
  • cornstarch

Our Chocolate Shortbread Crust Recipe

This chocolate shortbread pastry dough comes together in just a few minutes. The dough is soft enough to mix in a bowl with a spoon, but you can certainly use an electric mixer, too.

Here’s how to prepare the chocolate shortcrust pastry (for the full printable recipe card, scroll to the bottom of the page):

  1. Preheat the oven and prepare your tart pan. We use an 11-inch tart pan.
  2. Mix the dough. When you finish mixing the ingredients, the dough forms a smooth ball.
  3. Press into the pan. Press the dough evenly across the bottom and up the sides of the pan. Prick the crust with a fork for vent holes and set it in the freezer for 30 minutes.
  4. Bake the crust. Press the sprayed side of foil very tightly against the bottom and up the sides of the crust, then add pie weights and bake.
Two photos showing how to make chocolate shortbread crust.
Two photos showing how to make chocolate shortbread crust.
Two photos showing how to blind bake a chocolate shortbread crust.

Recipe Tips for the Best Results

  • The dough will be very soft after it gets mixed but don’t add any extra flour to the dough unless it feels sticky.

    If the dough is sticky, add 1 to 2 tablespoons of flour at a time until it’s soft and smooth but no longer sticky.
  • Traditional tart pans have a removable bottom. Make sure you place the pan on a baking sheet so that you can easily transfer the pan. If you lift the tart pan from the bottom, then the outer ring will fall off.
  • If you don’t have pie weights, you can use uncooked rice or beans (seen in the photos above).
  • You can use this chocolate crust recipe for a 9×13-inch baking dish, as well.

This chocolate shortbread crust recipe makes the perfect chocolate crust for a creamy pie, delicious fruit tart, mousse or custard filling. The chocolate is rich but not overpowering, and the buttery crust is just delightful.

Happy baking!

A chocolate shortbread crust in a tart pan.

Helpful Tools

Some of the following links are affiliates. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra, but it will help us keep the lights on. 

More Recipes You will Love:

This Mango Tart with Coconut Crust is sublime. This dessert is like a trip to the tropics! A thick layer of gelled mango purée is topped with fresh mango cubes and seasonal flowers. This show-stopper of a dessert is fresh, fruity and scrumptious.

Our Chocolate Mint Tart has a crisp and buttery shortbread crust filled with silky chocolate custard and the slightest touch of mint. The entire tart is finished off with a shiny ganache glaze.

Rich, buttery, and easy to make, you’ll love everything about this oatmeal shortbread. The recipe only requires 5 ingredients and 5 minutes to mix up the dough!

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

A chocolate shortbread crust in a tart pan.

Chocolate Shortbread Crust

Yield: 1 crust for an 11-inch tart pan
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

This chocolate shortbread crust is an easy press-in pastry dough that you do not need a rolling pin for. The dough bakes into a tender, flaky crust. This recipe does well in a tart pan with short sides or pressed into the bottom of a 13x9 inch baking pan.

Ingredients

  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 egg yolks, whisked lightly with a fork
  • ¼ teaspoon sea salt
  • 1 cup butter, melted and cooled
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon espresso powder
  • 1/2 cup cocoa powder
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 350°F and spray the bottom of an 11-inch tart pan with non-stick baking spray.
  2. In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks, and sea salt. Add the butter and mix to a smooth consistency. Add the flour, cocoa, and cornstarch and stir until the dough forms a smooth ball.
  3. Transfer the dough to an 11-inch tart pan with removable bottom. With your fingers and a tablespoon, press the dough evenly across the bottom and up the sides of the pan. You can also use the bottom of a measuring cup. Prick the crust, bottom, and sides, with a fork set the tart pan on a baking tray, and transfer to the freezer for 30 minutes.
  4. Remove the baking sheet with the crust from the freezer, spray a piece of aluminum foil with non-stick spray. Press the sprayed side of foil very tightly against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
  5. Bake for 15 minutes. Carefully remove foil and pie weights. Continue to bake uncovered for another 15 minutes. Remove from the oven and allow to cool on a wire rack before filling.

Notes

The dough is very soft after it gets mixed. Don't be tempted to add more flour unless it is sticky. If the dough feels sticky then add 1 to 2 tablespoons of flour at a time until it is soft and smooth but no longer sticky.

Traditional tart pans have a removable bottom. Make sure you place the pan on a baking sheet to make it easier to transfer the pan. If you lift the tart pan from the bottom then the outer ring will fall off.

If you don't have pie weights you can use uncooked rice and/or beans. That is what we used in the photos above.

Nutrition Information:
Yield: 12 Serving Size: 1/12th of a tart
Amount Per Serving: Calories: 256Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 71mgSodium: 168mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!



A fork flaking off a chunk of halibut.
Previous Post
Mediterranean Halibut Provencal
A spoon in a bowl of tomato soup.
Next Post
Healthy Tomato Basil Soup

John / Kitchen Riffs

Wednesday 22nd of June 2022

Love shortbread. And chocolate. So you know where I'm going with this, right? :-) This looks really, really good. Such a nice recipe -- thanks.

Dahn Boquist

Wednesday 22nd of June 2022

It's hard to go wrong with chocolate and shortbread ;)

Shop Our Kitchen

Skip to Recipe