Chocolate Sweet Tart Crust
Sweet tart crust, also known as pâté sucrée, short crust pastry, sweet pastry dough, is a sweet cookie-style dough used as a tart base for a delicate crunch. This Chocolate Sweet Tart Crust version can be filled with all types of creams, curds, or ganaches.
Servings: 1 shell
Calories: 1515kcal
Equipment
- 8" or 9" tart pan with removable bottom
- Rolling Pin
- Paring knife
- Pie weights, or dried rice/beans
Ingredients
- 6 T unsalted butter room temperature (85g)
- ⅓ cup granulated sugar 67g
- ⅛ teaspoons kosher salt
- 1 large egg room temperature
- 1¼ cup plus 2 tablespoons all-purpose flour 165g
- 2 tablespoons dutch-processed cocoa powder 12g
Instructions
- In a bowl, whisk together the flour and cocoa powder until combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Scrape down the sides.
- Add in the egg and mix until incorporated, then scrape down the sides again.
- Add the flour and cocoa powder and mix on low until just incorporated.
- Wrap the dough in plastic wrap and flatten into a 1-inch thick disc. Place in the fridge for two hours.
- Remove the dough from the fridge and allow it to sit at room temperature for about 15 minutes. Then, remove the plastic wrap.
- Flour your work surface and rolling pin and roll out the dough until it’s ⅛-¼" thick. This dough is very forgiving, so if it cracks, you can patch it later. Roll the dough so it’s about 2 inches wider than the tart pan.
- Transfer the dough to the pan and press it into the bottom, corners, and sides of the tart pan. Roll the rolling pin over the top of the pan to remove the excess dough, then push the sides in once again and use a finger to slightly push down the top to smooth it out. Use any of the scraps to patch holes or weak spots.
- Transfer to the freezer for 15 minutes, and preheat the oven to 325℉/163℃. Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).
- Bake for 10-15 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pan to a wire rack to cool completely.
Notes
The pre-rolled dough can be stored in the fridge for one week, or in the freezer for three months.
Transfer the frozen dough to the fridge to thaw for a couple of hours before using.
Once fully baked, the tart shell stores at room temperature for five days. Do not cover tightly or it will become soft.
Once fully baked, the tart shell stores at room temperature for five days. Do not cover tightly or it will become soft.
Nutrition
Calories: 1515kcal | Carbohydrates: 192g | Protein: 24g | Fat: 75g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 344mg | Sodium: 368mg | Potassium: 402mg | Fiber: 8g | Sugar: 67g | Vitamin A: 2337IU | Calcium: 82mg | Iron: 9mg