This chocolate tart dough, also known as pâte sucrée au chocolat, bakes into a crisp, tender, deeply chocolate-flavored crust. It is buttery like a classic sweet tart shell, sturdy enough to hold a variety of fillings, and delicate enough to feel like a rich chocolate cookie. Use it for full-size tarts, mini tarts, or small tartlets.
The dough is easy to roll, holds its shape well in the oven, and can be made ahead. Best of all, this method does not require pie weights.
This chocolate pâte sucrée is a reliable recipe for both new and experienced bakers. The dough comes together quickly and is forgiving to handle, whether you use a stand mixer, a food processor, or your hands.
You can par-bake the tart shell when the filling needs to bake inside the crust, such as frangipane or custard. You can also fully blind-bake it for no-bake fillings such as ganache, pastry cream, panna cotta, fruit curd, or other chilled tart fillings.
Cocoa powder gives this chocolate tart crust its rich flavor and dark color, while butter keeps the texture tender and satisfying. The finished crust sits somewhere between a shortbread cookie and a classic buttery pie crust.
This version has been simplified so the dough binds without adding cream. The egg yolk provides enough moisture to bring the dough together, and the extra butter helps create a smooth, workable texture. That means fewer ingredients and no need to buy cream unless your filling also requires it.
The no-pie-weight method makes baking easier and less stressful. Instead of lifting hot parchment and heavy weights from a fragile crust, you simply chill the dough well, dock it thoroughly, and bake it directly in the tart pan.
Ingredients
See the recipe card below for the full ingredient list and exact quantities.
Unsalted butter – Use room temperature butter for this recipe. Unlike many pastry recipes that rely on cold butter, this chocolate tart dough uses a creaming method, so softened butter works best.
Granulated sugar – Granulated sugar gives the crust a crisp, cookie-like bite. Powdered sugar can also be used in the same amount, though it may create a slightly denser tart shell.
Kosher salt – A little salt balances the sweetness and enhances the chocolate flavor. If using table salt, reduce the amount because it is finer and saltier by volume.
Egg yolk – The yolk binds the dough and gives it structure. It provides enough moisture to help the dough come together without additional liquid.
Egg white – The egg white is used after baking as a light wash for the inside of the tart shell. It helps seal the crust and creates a thin protective layer against moist fillings. If you do not have egg white available, you can skip this step or brush the cooled tart shell with a thin layer of melted chocolate.
Cocoa powder – Either Dutch-process or natural cocoa powder can be used. Dutch-process cocoa creates a darker color and a deeper chocolate flavor.
Instructions
These photos show the key stages of making chocolate tart dough. Full written directions are included in the recipe card.
Whisk the flour, cocoa powder, and salt together in a medium bowl. Set aside.
Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed for 2 to 3 minutes, until the butter and sugar are well combined.
Add the dry ingredients to the creamed butter mixture.
Mix on low speed until the mixture looks coarse and sandy, with some pea-sized pieces of butter remaining.
Scrape the bowl, then add the egg yolk and vanilla extract.
Mix on low speed just until the dough starts to pull together. Avoid overmixing.
Shape the dough into a flat disc and place it between two sheets of parchment paper.
Roll the dough into an 11 inch (28 cm) circle, about ⅛ inch (3 mm) thick.
Use the tart pan as a guide to check that the dough is large enough.
If the dough is cool and flexible, continue. If it feels warm or sticky, place it on a baking sheet and chill for 5 to 10 minutes before shaping it in the pan.
Peel off the top sheet of parchment, loosely replace it, flip the dough over, and remove the other sheet.
Carefully place the rolled dough over the tart pan. Lift the edges gently and press the dough into the base and corners. Do not trim yet.
Chill the untrimmed tart shell in the refrigerator, uncovered, for at least 1 hour.
Remove the chilled shell from the refrigerator and trim the excess dough with a knife held parallel to the work surface for a neat edge.
Press the dough gently but firmly into every corner of the pan. If it cracks or tears, patch it with extra dough scraps. This dough is very forgiving.
Dock the base of the dough with a fork so steam can escape during baking.
Hold the fork flat and dock the sides of the tart shell in two horizontal rows.
Place the tart shell on a parchment-lined baking sheet and bake. Let it cool for 10 minutes, then brush the inside with the egg white and water mixture.
Return the tart shell to the warm, turned-off oven for 5 minutes to set the egg wash. Cool completely before filling.
For 4 inch mini tarts, use a larger plate or bowl as a cutting guide.
For 2.6 inch tartlets, use a glass or a 3 ¼ inch round cookie cutter.
Par Baking vs Blind Baking
Par baking means the tart shell is partially baked while empty, then filled and baked again until the filling is set.
Blind baking, also called pre-baking, means the tart shell is fully baked while empty. Once cooled, it can be filled with no-bake fillings such as ganache, pastry cream, panna cotta, or fruit curd.
This chocolate tart dough recipe includes guidance for both methods, so it can be adapted to many tart recipes.
Variations
The chocolate dough is flavorful on its own, but small additions can add depth. Choose flavors that complement the filling you plan to use.
- Orange zest – Rub finely grated orange zest into the sugar before creaming it with the butter.
- Fresh herbs – Add a small amount of finely chopped fresh rosemary with the sugar.
- Spices – Try cinnamon, ginger, cardamom, nutmeg, cloves, chili powder, ground anise, or a little black pepper. Start with ¼ teaspoon and adjust to taste.
- Espresso powder – Whisk 1 teaspoon of espresso powder into the flour mixture for a subtle coffee note.
Equipment
Tart pans – This recipe works for a 9.5 inch round tart pan with a removable base, 4 inch mini tart pans, or 2.6 inch tartlet pans.
Pastry guides – Pastry guides help roll the dough to an even thickness, which helps the crust bake evenly.
Pie shield – A pie shield or strips of aluminum foil can protect the outer edge of the crust if it browns too quickly.
Baking sheet – Place the tart pan on a parchment-lined baking sheet to keep the base from browning too quickly and to catch any butter that may leak during baking.
Storage
Baked tart shells – Store fully baked, empty chocolate tart shells in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze baked tart shells, wrap them well in plastic wrap and place them in an airtight container. Freeze for 2 to 3 months. Unwrap and defrost on a cooling rack at room temperature before filling.
Unbaked tart shells – Prepare the tart shell through docking, then wrap it well and freeze it in the pan for 2 to 3 months. Bake directly from frozen.
This freezer method is best if you do not need to use the tart pan before baking the frozen shell.
Frequently Asked Questions
Place the dough on a baking sheet and refrigerate it for about 5 minutes. It should be cool but still flexible enough to press into the tart pan without cracking.
Rolling gives the neatest and most even crust, but you can also press the dough directly into the tart pan with your fingers.
No. Chill the dough for at least 1 hour, dock the base and sides thoroughly with a fork, and bake it without pie weights.
Adding the egg wash after the crust has baked helps seal the interior without causing the base to crack. The warm, turned-off oven provides enough residual heat to set the thin egg white layer.
Yes. The only tricky part is dividing the egg yolk. If you do not have a digital scale, lightly beat the yolk and use about half, roughly 1½ teaspoons. You can also make the full batch and freeze the extra dough for later.
More Tart Recipes
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Chocolate Coffee Mascarpone Tart
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Chocolate Cherry Tart
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Salted Caramel Chocolate Tart
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Banoffee Tart
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Recipe
Pâte Sucrée Au Chocolat Chocolate Tart Dough
2 9.5 inch round tarts, 8 mini tarts, or 20 tartlets
Ingredients
- 180 grams all-purpose flour
- 40 grams cocoa powder, sifted
- ½ teaspoon kosher salt
- 170 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 large egg white, room temperature, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed for 2 to 3 minutes, until light and well combined. Scrape down the bowl.
- Add the flour mixture and mix on low speed for about 1 minute, until the mixture looks coarse and sandy with small lumps of butter.
- Add the egg yolk and vanilla extract. Mix on low for 30 seconds to 1 minute, just until the dough begins to come together.
- Gather the dough into a disc and place it between two sheets of parchment paper.
- Roll the dough into an 11 inch (28 cm) circle, slightly less than ⅛ inch (3 mm) thick. If it becomes sticky or warm, chill it for 5 to 10 minutes.
- Remove the top sheet of parchment, loosely replace it, flip the dough over, and remove the second sheet.
- Carefully transfer the dough to the tart pan. Lift the edges away from the sharp rim and press the dough into the base and corners. Do not trim the excess dough yet.
- Place the untrimmed tart shell on a baking sheet and chill uncovered in the refrigerator for at least 1 hour.
- Remove the chilled tart shell and trim the excess dough with a knife held parallel to the work surface.
- Dock the base and sides of the dough with a fork. If using a perforated tart pan, docking may not be necessary.
- Place the docked tart shell in the freezer while the oven preheats.
- Preheat the oven to 350°F (177°C) with a rack in the center.
- Place the tart shell on a parchment-lined baking sheet. Bake for 15 minutes for a par-baked shell or 25 minutes for a fully blind-baked shell. For 2.6 inch tartlets and 4 inch mini tarts, begin checking about 5 minutes earlier.
- Remove the tart shell from the oven and turn the oven off. Let the shell cool for 10 minutes.
- Whisk the egg white and water together in a small bowl. Brush a thin layer over the base and inside walls of the tart shell.
- Return the tart shell to the warm, turned-off oven for 5 minutes to set the egg wash. Use a pie shield or foil strips if the edges are browning too much.
- Remove from the oven and cool completely in the tart pan on a wire rack before filling.
Equipment
- 9.5 inch round tart pan with removable base
- 4 inch round mini tart pans, optional
- 2.6 inch round tartlet pans, optional
- Rolling pin
- Parchment paper
- Baking sheet
Notes
Yield: When rolled to ⅛ inch (3 mm), this recipe makes 2 round 9.5 inch tarts, 8 mini 4 inch tarts, or about 20 tartlets measuring 2.6 inches. If using 3 inch tartlet pans, expect about 14 tartlets.
Rectangular pans: This dough should provide enough for one 5 x 14 inch or 7 x 11 inch rectangular tart. Baking time should be similar to the large round tart.
Freezing dough: If you only need half the batch, flatten the extra dough into a disc, wrap it well, and freeze it in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before using.
Dough thickness: The baking times are written for dough rolled to ⅛ inch (3 mm). If you roll the crust thicker, increase the baking time as needed.
Leftover dough: Cut scraps into small shapes and bake them on a parchment-lined sheet for about 10 minutes. Use them as tart decorations or enjoy them as small chocolate cookies.
Egg wash tip: If you do not have egg white, you can skip the wash or brush a very thin layer of melted chocolate onto the cooled tart shell before filling.