Chocolate Tart Crust



  • 190g (113 cups) all-purpose flour
  • 20g (3 tbsp) unsweetened cocoa powder
  • 55g (12 cup) powdered sugar
  • pinch of salt


  • 1 1/3 sticks (150g) cold unsalted butter
  • 1 large egg
  • 12 tsp vanilla extract



  • Cut butter into cubes
  • Beat an egg in a small bowl

Make the dough

  • Add dry ingredients to a food processor
  • Process for a few seconds to combine
  • Add butter and pulse until the mixture is crumbly and looks like coarse meal
  • Add egg and vanilla, pulse until the dough starts to come together (stop before it forms a dough ball)
  • Transfer the dough to a lightly floured work surface
  • Form into a ball, then a thick disk
  • Wrap in plastic and refrigerate (min. 1 hour) or freeze until ready to use


  • Roll out to 18″ thick
  • Cut into circles to fit tart pans
  • Press dough into tart pans and use a sharp knife to trim excess
  • Cover with plastic and freeze while preheating the oven to help stop shrinkage

Blind bake

  • Preheat oven to 375°F
  • Cover tart crust with parchment paper or aluminum foil
  • Add pie weights on top
  • Blind bake for 20 minutes (foil/paper should stop sticking to the dough)
  • Remove weights/liner and let cool

Final bake

  • Bake for ~10 minutes
  • Transfer to a wire rack and let cool completely
  • Remove from tart pans