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Chocolate Crust

This chocolate-lined crust has been subtly -- and seasonally -- spiced to complement our Pumpkin-Chocolate Tart's rich filling.

  • Yield: Makes one 10-inch tart shell
Chocolate Crust

Photography: Steve Baxter

Source: Martha Stewart Living, November 2003


  • 1 cup all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 4 ounces best-quality semisweet chocolate, finely chopped


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.

  2. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.

  3. Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

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