Cocoa shortcrust pastry

Name: Cocoa shortcrust pastry
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Type 00 flour 2 ½ cups; Unsweetened cocoa powder &frac13; cup; Butter 11 tbsp; Powdered sugar 1 cup; Egg yolks (3 yolks) 4.1 tbsp

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504

Calories per serving

Vegetarian

Energy Kcal 504
Carbohydrates g 61.6
of which sugars g 23.4
Protein g 8.2
Fats g 25
of which saturated fat g 13.76
Fiber g 2.7
Cholesterol mg 193
Sodium mg 54

Difficulty: Easy
Prep time: 10 min
Serving: 6
Cost: Low
Note plus resting time, about 1/2 hour

PRESENTATION

Cocoa shortcrust pastry adds a really good twist to any Italian dessert table. I mean, it’s known for its deep flavor and rich color. Seriously good stuff. It brings joy to both kids and adults, especially in places like Emilia-Romagna and Lombardy. By swapping in cocoa powder, the classic pasta frolla becomes a chocolate shortcrust pastry that’s just as tender—but with more personality. To be honest, you can make it gluten-free with the right flour, so everyone can dig in.

And look, this cocoa shortcrust pastry is perfect for a variety of desserts—think tarts topped with sweet strawberries or peaches, or elegant crostate filled with creamy ricotta and chocolate. The mix of flavors and textures? That's what sets this apart, especially with that moist chocolate layer under all the fresh fruit. Plus, for something fun, try the bicolor "biscotti girandola" cookies—super appealing at family gatherings across Italy. The swirl from rolling light and dark dough is eye-catching, and the chocolate tart crust offers a crisp bite that everyone loves.

This dough holds its shape well, which is great for cutting out shapes or creating filled biscuits with jam, nuts, or hazelnut cream. In different Italian regions, people often add their own twist—like orange zest or a sprinkle of sea salt—to make the cocoa pastry dough even more bright. You end up with a dessert base that’s soft yet sturdy, a bit crumbly, and perfectly chocolatey.

The best part? This chocolate pie crust fits into both traditional desserts and innovative creations. You know, stick to recipes or have fun experimenting with new ideas. It’s all about blending those Italian flavors with a modern twist. Every bite? A little adventure. Really, really good stuff.

How to prepare Cocoa shortcrust pastry

To prepare the cocoa shortcrust pastry, put the sifted flour 1 and the cold butter cut into cubes 2 in a mixer. Blend everything until you get a sandy and floury mixture 3

then transfer it onto a floured work surface. Make the classic well, then pour the sifted cocoa powder 4, powdered sugar 5, and the 3 egg yolks 6 in the center.

Combine the ingredients using a fork (7-8), then continue kneading vigorously by hand 9

Knead until you get a soft dough, at this point form a dough ball 10, wrap it with plastic wrap (11-12). Let the dough rest in the refrigerator for at least half an hour before using it to make cookies or tarts.

Storage

Store the cocoa shortcrust pastry in the refrigerator, wrapped in plastic wrap, for 3-4 days. You can freeze the dough ball for up to a month and then thaw it in the refrigerator as needed.

Advice

If the cocoa shortcrust pastry dough turns out too dry, you can add a tablespoon of egg white or other liquid (water or milk) to soften it.

Work the shortcrust pastry with cold butter and not with room temperature butter, which will be too soft and make the dough difficult to work with.

A cute idea might be to make delicious cookies and decorate them on the surface with royal icing; the color contrast between white and brown creates a beautiful effect. To learn how to prepare royal icing Royal icing

For the translation of some texts, artificial intelligence tools may have been used.

Cocoa shortcrust pastry

PRESENTATION

How to prepare Cocoa shortcrust pastry

Storage

Advice

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