Chocolate Shortbread Crust
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.
Servings: 1 crust for an 11-inch tart 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
- 1-½ cups all-purpose flour
- 1 tablespoon espresso powder
- ½ cup cocoa powder
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F and spray the bottom of an 11-inch tart pan with non-stick baking spray.
- 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.
- 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.
- 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.
- 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
Serving: 1/12th of a tart | Calories: 256kcal | Carbohydrates: 23g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 168mg | Fiber: 1g | Sugar: 5g
