Chocolate Shortbread Crust or Tart Shells

Chocolate Shortbread Pie Crust

Think about all of the fillings this crust could hold!
Course Pastry
Cuisine French Canadian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 36
Author Valerie Lugonja


  • 1 cup butter , softened
  • ½ cup superfine granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ cup unsweetened Valrhona chocolate powder


  1. Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well
  2. Sift flour, corn starch, and cocoa into butter mixture and blend with fork until mixture forms a soft dough
  3. For 2 medium tarts: Divide dough in half and pat out with floured fingertips into 2 (6 to 6 ½ inch) rounds on an ungreased large baking sheet
  4. Chill dough, uncovered, until firm, about 30 minutes.
  5. Press into tart shells; prick or dock all over inside, ensuring sides are not too thin
  6. For miniature tarts: Refrigerate dough; taking small ball, pat by hand into miniature muffing tin cups
  7. Refrigerate 15 minutes before baking
  8. Bake in convection oven at 325°F for 7 minutes
  9. Freeze in air tight container until ready to use

Recipe Notes

This recipe will alternatively make 8 regular individual French Tart Shells or one large one.