Chocolate Pastry

This is a is a great recipe for making chocolate/hazelnut/mocha-based tarts that extra-bit chocolatey!

A dead simple recipe, particularly if you have a food processor (a recent addition to my kitchen).

The quantities below makes enough pastry for 1 26cm fluted tart tin and 1 20 cm fluted tart tin (I find it useful to always make extra, since it freezes well)


A food processor (if you don’t have one your hands are fine!)
Cling film
Baking parchment
Ceramic baking beads/rice


250g plain flour sieved
140g cocoa powder sieved
130g castor sugar
150g unsalted butter
3 teaspoons vanilla essence
2 egg yolks
1-2 tablespoons milk (depending on consistency)


1. In the food processor (or using a hand mixer), blend the butter and sugar until creamy and smooth
2. Add the cocoa and vanilla and continue to blend
3. If using a food processor, add the flour in batches whilst using the pulse setting (if by hand, crumble the butter into the mix)
4. The consistency will still seem quite dry and crumbly, so add the egg yolks and blend well so that the pastry mix comes together
5. If the mix is still a little dry, add a tablespoon of milk. Be careful however, not to make the pastry too wet. You want it to come together into a moist dough that hold its shape so it doesn’t crumble, but not so that it’s sticky on your fingers.
6. When the consistency is correct, form the pastry into a patty, wrap in cling film and chill for 30 mins – 1 hour.
7. To roll out the pastry, sandwich it between 2 large pieces of cling film. Use a rolling pin to roll out to approximately a 5mm thickness. Make sure you roll out a sheet which is larger than your tart tin.
8. Now Peel off the top layer of cling film and carefully lift up the pastry sheet (using the bottom layer of cling film) and invert into a pre-greased tart tin. You have to be careful doing this to ensure the pastry doesn’t break (I recommend doing it slowly, and using the palms of your hands under the sheet of pastry)
9. Once successfully inverted, press the pastry into the corners of the tin and up the sides, and then peel off the cling film. Neaten the pastry up and chop off the excess with a knife. Patch up any holes/tears in the pastry at this point.
10. Prick the pastry case all over with a fork, then cut an over-sized round of baking parchment (to come higher than the sides of the tin), and pour in baking beads/rice and blind bake the case at 180C for 10 minutes. Et voila, ready for your tart filling!



2 thoughts on “Chocolate Pastry

  1. Pingback: Salted Caramel & Chocolate Tart | An Epicurean Feast

  2. Pingback: Passionfruit Ganache Tarts | An Epicurean Feast

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