Chocolate Sweet Pastry

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By Darren Purchese

So many uses and really easy to make and handle, this recipe is a chocolate flavoured version of my sweet pastry and can be used to line a chocolate tart or for mini tart shells like our Chocolate, Hazelnut & Salted Caramel Tarts or biscuit bases for a mini dessert.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

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Ingredients

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250g plain flour
30g cocoa powder
90g icing sugar, sieved
1 pinch salt
135g unsalted butter, cold diced
55g egg (approx. 1 large egg)
20g egg yolk (approx. 1 large egg yolk)
1

To make the paste… place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

2

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

 

3

Use for lining tarts of any shape or for cutting out discs and baking for mini dessert bases.

 

1
0 hours 0 minutes

To make the paste… place flour, cocoa powder, icing sugar & salt into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

2
0 hours 0 minutes

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

3
0 hours 0 minutes

Use for lining tarts of any shape or for cutting out discs and baking for mini dessert bases.

Recipe Tags basics, chocolate