How to Make Chocolate Shortcrust Tart Dough 3 Ways
Chocolate shortcrust tart dough can go by other names: “chocolate short dough,” “chocolate sweet tart dough,” “chocolate shortcrust dough/pastry,” or “chocolate pâte sucrée.” This dough is another essential technique for any chocolate lover and baker.
There are three primary approaches for making this dough. And with each approach, you can use the same ingredients and measures to achieve the same results – a delicately crisp crust with a deep chocolate flavor. With it, you’ll not only use it as the base for chocolate tarts but also for plain chocolate wafers, sandwiched cookies, or a crunchy base for entremet-style cakes or petits fours. Don’t be afraid to use it as a base for nonchocolate desserts, too, such as vanilla cheesecake or a fruit-based tart for a nice contrast.
The approach I choose is usually the one that best suits my circumstances: with or without a particular machine and/or the temperature of the kitchen. By being familiar with all three methods, you’ll be confident you can make this delicious and easy chocolate dough no matter your circumstances.