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Chocolate Tart Shell

A flavorful and simple to execute chocolate tart shell.
Prep Time20 minutes
Cook Time30 minutes
Chilling Time1 hour 45 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American, French

Ingredients

  • 1 1/4 cup all purpose flour
  • 3 tablespoons special dark cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 13 tablespoons salted butter, cubed, cold

Instructions

  • Add 1 1/4 cups of all purpose flour, 3 tablespoons of special dark cocoa powder, 2 tablespoons of unsweetened cocoa powder and 1/3 cup of granulated sugar into the food processor and pulse 2-3 times to combine
  • Add 2 teaspoons on vanilla extract and 1 large egg and pulse until you develop a coarse sand texture (12-15 pulses)
  • Add 13 tablespoons of cold butter cubes and pulse until a large crumble forms (see photos above)
  • Transfer the crumble onto a lightly floured work surface
  • Press the crumble into a ball and then gently smash the ball into a thick disk 
  • Wrap the disk tightly in plastic wrap and chill the dough in the refrigerator for 90 minutes
  • Unwrap the chilled dough and place it onto a lightly floured surface
  • Flour a rolling pin and begin working the dough out into a 12-13 inch round (if the dough is really hard, allow it to soften for just a few minutes and then continue rolling)
  • Loosely wrap the rolled out dough over a floured rolling pin and transfer it onto an 11 inch tart pan
  • Press the dough out flat and even and up the side walls
  • Use a sharp knife to remove any excess dough sticking above the sides of the tart pan
  • Cover the pan with plastic wrap and freeze the tart dough for 10-15 minutes
  • Remove the plastic wrap and cover the tart dough with foil, being sure to cover the edges and press the foil down gently against the dough 
  • Fill the middle of the tart pan with pie weights or dry rice
  • Bake the tart shell in a 375 degree oven for 20 minutes
  • Transfer the tart shell to a cutting board and carefully remove the weights and foil
  • *If you are using the tart shell immediately, return the tart shell to the oven and bake for 5 more minutes before adding your filling
  • *If you want to fully cook the tart shell to use later or with a no bake filling, return the tart shell to the oven for 10-12 minutes or until the shell feels set and no longer moist to the touch