Chocolate Tart Dough

Photo: James Baigre
4 2-by-4-inch shells

Make this for our Chocolate Macadamia Tartlets.


  • 1 ½ cups all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ½ cup sugar

  • ½ teaspoon salt

  • ½ cup (1 stick) chilled unsalted butter, cut into small pieces

  • 2 large egg yolks

  • 2 tablespoons heavy cream, chilled

  • ½ teaspoon pure vanilla extract


  1. Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.

  2. Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

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