Cocoa and Hazelnut Shortcrust Pastry

Name: Cocoa and Hazelnut Shortcrust Pastry
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Type 00 flour 1 ¾ cup; Powdered sugar 1 ¼ cup; Butter cold from the fridge 4 oz; Nut flour ¾ cup; Hazelnut paste 2 tbsp; Unsweetened cocoa powder 0.35 oz; Eggs 1; Vanilla bean 1; Fine salt 1 pinch

it de es fr br

373

Calories per serving

Vegetarian

Energy Kcal 373
Carbohydrates g 43.1
of which sugars g 21.1
Protein g 5.7
Fats g 19.7
of which saturated fat g 8.13
Fiber g 1.7
Cholesterol mg 61
Sodium mg 134

Difficulty: Easy
Prep time: 20 min
Serving: 8
Cost: Very low
Note cooking time will depend on the type of use

PRESENTATION

Cocoa and hazelnut pasta frolla is, honestly, a beloved treat down in Southern Italy. If you love nutty and chocolatey flavors, this one’s for you. It’s a twist on the classic Italian shortcrust but enriched with cocoa and hazelnut flour. And look, it gives a deeper, more toasty flavor. Locals in regions like Campania and Sicily—who really know their desserts—craft their own versions of cocoa hazelnut tarts or reinvent classic pastries like pastiera.

The magic? It’s in that crumbly yet tender texture. How? Cold butter and minimal handling. Pretty simple. This method guarantees an easy dough that bakes up perfectly every time. Shaping it into cookies? Or maybe layering it for a chocolate hazelnut tart? Whatever you choose, it brings that rich, nutty goodness every Italian dessert lover adores. No question.

If you know Italian desserts, you know pasta frolla. But—and here’s the thing—the chocolate and hazelnut version is like a gianduja tart but with a way more intense cocoa punch. Seriously good. The bitterness of dark cocoa blends beautifully with the sweet roasted hazelnuts.

It’s super versatile. Experiment with fillings—chocolate hazelnut ganache, jam, or go full-on Nutella for a Nutella tart-style delight. And it’s perfect if you like to try new things. Add some orange zest, maybe swap in almonds if you’re feeling adventurous.

Baking a chocolate hazelnut tart for a gathering? Or just keeping it simple with cookies? This hazelnut shortcrust pastry totally complements a variety of flavors and textures. Each bite? It gives you a soft, crumbly base with toasted and chocolatey notes. Really, it feels both classic and refreshingly new. However you use it, this Italian chocolate tart dough is sure to be a crowd-pleaser. For real.

How to prepare Cocoa and Hazelnut Shortcrust Pastry

To prepare the cocoa and hazelnut shortcrust pastry, start by placing the sifted flour and cold butter cut into pieces in the mixer 1; blend to create a sandy texture, then add the hazelnut flour 2 and process again. Transfer the mixture onto a work surface and shape it into a classic well: place the egg in the center 3,

then cut a vanilla bean and scrape out the seeds with a knife blade 4. Pour them into the well's center; also add the powdered sugar and hazelnut paste 5 and start kneading quickly 6 until you obtain a compact and smooth dough.

Dust the shortcrust pastry dough with the sifted cocoa powder 7 and incorporate it into the dough 8. Once you have a smooth and compact dough, slightly flatten it and wrap it in plastic wrap 9. Before using the cocoa and hazelnut shortcrust pastry for your preparations, let it firm up in the refrigerator for at least an hour.

Storage

Store the cocoa and hazelnut shortcrust pastry in the refrigerator wrapped in plastic wrap for 3-4 days.
It can be frozen for about a month and thawed when needed in the refrigerator before using it.