Chocolate Tart Dough
Chocolate Tart Dough that is also gluten free ticks a lot of boxes!
In this recipe, we have added some delicious cocoa powder.
How you decide to fill and finish your chocolate tart is entirely up to you!
Learn how to roll out your gluten free dough in our article Gluten Free Tarts 101. Here you will also learn how to partially bake or fully prebake your tarts, depending on the recipe you want to create.
Chocolate Tart Dough
- 1/2 cup plus two tablespoons unsalted butter soft
- 6 tablespoons icing sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons 2 teaspoons orange zest, chopped fine chopped fine
- 1 egg 1 egg large
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter, icing sugar, pure vanilla extract, and orange zest, until creamy.
- Add the egg and mix until just incorporated.
- Stop the mixer and add the cocoa powder.
- Next, add Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Blend all at once.
- Mix just enough to combine.
- Wrap the dough in plastic wrap and let rest in fridge until ready to roll out and use.
Which kind of cocoa powder should I use in this recipe?
We suggest Dutch process cocoa powder. Here is why…
If you have ever been lucky enough to visit a chocolate production facility, you will know that chocolate is very acidic. Regular cocoa powder is too, with an pH level or between 5.3 to 5.8. This is used in recipes with baking soda to help cut neutralize the acidity.
This recipe for Chocolate Tart Dough does not call for baking soda, so here you will need to use a cocoa powder that is already balanced. Dutch-process cocoa powder!
An alkai solution is used to soak cocoa beans in when making Dutch-process cocoa powder. The name “Dutch” was chosen for the fact that it was created by a Dutch chemist in the 1800s. This process results in a superior product with exceptional flavour.
What kind of tarts can I make with Chocolate Tart Dough?
So many options! So few days in a year!
You can fully prebake the dough and add the filling once cooled.
Some examples include:
Chocolate Cream Fruit Tarts
Chocolate Ganache Tarts
Lime Curd Tarts
Double Chocolate Meringue Tarts
You can partially bake the tart. Then let it cool. Add filling that need to be baked. Next, pop it in the oven!
Chocolate Pecan Tarts
Chocolate Custard Tarts
And so many other delectable varieties!
You can also vary the dough and make:
Classic Gluten Free Tart Dough
Almond Tart Dough
Walnut Tart Dough