Cocoa Shortcrust Pastry is a basic recipe in pastry making. This is used to make either simple biscuits or stuffed ones, tarts and many other delicacies.
With the ingredients quantities I propose you, we will be obtain a great quantity of Cocoa Shortcrust Pastry. Be aware that we can conserve it in the fridge up to a week, if properly covered with cling film. We can also freeze it!
This recipe is very easy to prepare and it’s also very tasty! We can easily prepare at home a genuine product.
Cocoa Shortcrust Pastry
Ingredients (for about 800 g of pastry):
- 250 g of butter;
- 350 g of flour;
- 25 g of cocoa;
- 100 g of eggs yolk;
- 130 g of icing sugar;
- 1 pinch of salt;
- vanilla extract.
Preparing the Cocoa Shortcrust Pastry
Cut the butter in cubes.
In a bowl, mix the butter with the flour and the cocoa, the salt and the vanilla until a sandy mixture is obtained.
If we have a kneader, we should use the K whisk. If we knead with our hands, we should “pinch” the ingredients.
Add the eggs yolk and the sugar: mix quickly. Turn the mixture out onto a surface and hand-knead until a uniform dough is obtained.
Transfer the pastry obtained between two baking paper sheets and press it with your fingers. You should obtain a thickness of 1,5 cm.
Transfer the shortcrust pastry into the fridge for, at least, one hour.
Take the pastry out of the fridge and knead it quickly, to make it malleable. Roll the pastry out using a rolling pin, at the desired thickness.
If we would like garnish with some custard or cream not needing to be baked, we must proceed with the “cottura in bianco”.
The “cottura in bianco”
Do you know what the “cottura in bianco” is and how does it work?
It is really simple! In fact, it is a method to cook a shortcrust pastry base to be filled with a cream that can’t (or doesn’t need to) be cooked.
How do you proceed?
Preheat the oven to 170°C in convection mode.
After having rolled the pastry out, arrange it onto the cake pan, make little holes on its surface, using a fork or a toothpick.
Cover the pastry surface with a sheet of baking paper and put dry legumes (chickpeas, beans…) on top of it.
Bake the tart(s) for about 20 minutes. Once this time is over, remove the legumes and the baking paper. Carry the baking on for 10 minutes more.
Take it out of the oven and let it cool before filling the pastry.