No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Crust

This chocolate crust makes a 10-inch shell for the pumpkin chocolate tart.

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

Photography: Steve Baxter


  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 cup unsweetened Dutch-process 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. Whisk together flour, sugar, cocoa, salt, cinnamon, and cloves in a bowl. Add butter; with an electric mixer on low speed, mix until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients form a dough. Wrap dough in plastic; refrigerate at least 1 hour (or up to 2 days).

  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 (or up to 1 day).

  3. Bake shell until firm, about 15 minutes. Remove from oven; immediately sprinkle chocolate evenly over bottom of shell, and smooth with an offset spatula.

Related Topics