Black Chocolate Pie Dough | Halloween

Indulge in the dark side of deliciousness with this hauntingly rich and velvety black chocolate pie dough! A spine-chilling twist perfect for your Halloween sweet cravings. Sink your fangs into this wickedly tempting treat!

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Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!

Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE! 

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Black Chocolate Pie Dough | Halloween

bakingwithnessa

Indulge in the dark side of deliciousness with this hauntingly rich and velvety black chocolate pie dough! A spine-chilling twist perfect for your Halloween sweet cravings. Sink your fangs into this wickedly tempting treat!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Tart

Cuisine Halloween Food

Servings 1

Equipment

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Rectangular Roul Pat®

Ingredients

 

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HOMEMADE PIE DOUGH (MAKES 2)

• ▢ 8.85 oz (250 g) bread flour
• ▢ 0.90 oz (25 g) granulated sugar
• ▢ 0.55 oz (15 g) black cocoa powder
• ▢ 4 oz (115 g) butter (Softened | At Room Temperature)
• ▢ 1 egg yolk
• ▢ 3 1/2 Tbsp (50 g) water (At Room Temperature)

Instructions

 

• In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the black cocoa powder and sugar for about 1 minute on the lowest speed.
  

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• Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
  

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• Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
  

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• Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
  

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• Transfer the dough onto your Roul'Pat™ and roll it slightly bigger than your tart mold.
  

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• With the help of the Cake Server Knife remove the extra dough. Lightly pierce it with a fork. Cover and set aside in the refrigerator prior baking as the dough will hold better and will have less chances to retract. Enjoy & Bon Appétit!
  

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• NB: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.

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Photos

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Nutrition

Calories: 1911kcal | Carbohydrates: 217g | Protein: 37g | Fat: 103g | Saturated Fat: 62g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 438mg | Sodium: 749mg | Potassium: 535mg | Fiber: 12g | Sugar: 27g | Vitamin A: 3098IU | Calcium: 110mg | Iron: 5mg

Keyword Autumn Baking, best tart recipes, bon cook, fall baking, guy demarle, Halloween, Halloween Baking, halloween dessert, halloween food, halloween recipe

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/black-chocolate-pie-dough-halloween/

Note: For this recipe, I inspired myself from my Easy Homemade Shortcrust Pastry If you have not tried this recipe, you are in for a treat! Enjoy!

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