This Chocolate Pie Crust, or "Chocolate Pâte Sablée" in French, is a simple twist on a classic Shortcrust Pastry. Perfect tart crust for a Fruity or Chocolate Tart Filling, this Chocolate Shortcrust Pastry is super easy to make by hands or with the food processor with 5 ingredients only!
50gr (1/3 cup + 2 tablesp.)Icing Sugaror Powdered Sugar
120gr (1/2 cup or 1 stick)Unsalted Buttervery cold
Sift the Flour, Cacao Powder and Icing Sugar in a large bowl. Mix to combine.
Add the very cold Butter, cut into small cubes. Using your fingers or a pastry cutter/blender, cut the butter into the flour until you get a fine crumbs consistency (see note 1).
Add the whisked Egg and work the dough to combine it in until the pastry starts to come together (see note 2). The crumbs should stick together when compressed.
With the Food Processor
Place the Flour, Cacao Powder and Icing Sugar in the bowl of your food processor and pulse to combine and remove any lumps.
Add the very cold Butter, cut into small cubes and pulse until you get a fine crumbs consistency (see note 1).
Add the whisked Egg and pulse to combine until a sticky dough starts to come together. If you press the crumbs together, they should stick.
Rolling & Lining the Pan
Bring the pastry together into a ball and gently flatten it into a disk. Dust with a little bit of flour if sticky (see note 3).
Place the pastry between two sheets of baking paper and roll it into a large circle that has your preferred thickness (see note 4). Put over a flat tray and place in the fridge to rest for at least an hour, or up to 24 hours in advance.
Take the pastry out of the fridge and let it come back to room temperature for 5 minutes. Remove the baking paper sheets and place inside your tart ring or pie pan. Gently slide the pastry along the edges of the pan to create a right angle.
Using a small sharp knife, cut out any excess pastry. Dock the bottom of the pastry (prick it with a fork) then place it back in the fridge to rest and chill for at least an hour (or up to 24 hours in advance).
Baking the Pastry
Preheat your oven on 160'C/325'F and place the pastry in the freezer while the oven is preheating.
Blind bake for 15 minutes or fully bake for 30 to 40 minutes, depending on your choice of filling and the recommendation of the filling recipe.
Disclaimer: for the best results, I highly recommend using the measurements in grams that are more accurate than the ones in cups/spoons.Yield: this recipe will make a large amount of pastry that will fit most large tart or pie pans. You can also use it to make about 10 tartlets.Instruction Notes:
You should not see large lumps of butter anymore or any loose dry powders. The largest the crumbs, the flakier the pastry will be.
You can do it inside the bowl or by gently kneading the pastry on your kitchen bench or flat surface. Try not to over-work the pastry.
If too sticky to roll, add a little bit of flour. If too dry and crumble, add a few drops of very cold water and work it into the dough until you get the desired consistency.
I usually roll the pastry to be about 3 mm - 1/8 inch but you can roll it slightly thicker if preferred. I don't recommend rolling it thiner or it will become hard to transfer into the tart pan without breaking.