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!

Need some inspiration? For more Halloween Recipes, click HERE! and for more Tart Recipes, click HERE!

When I prepare any pie or tart these are the my 3 go-to-tools:

1. Roul’Pat Mat: I never need to worry about flouring my workstation because nothing sticks to it.
2. Beechwood Rolling Pin: Only the best quality of wood and its shape fits to any size of hands.
3. Silicone Proof Knife: It has two different sides where one is dented the other one is flat. But most importantly, it will never damage your flexible bakeware.

As always, you will find the Step-by-Step Video below the recipe. 

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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!

Print Recipe Pin Recipe

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®

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Beechwood Rolling Pin

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Cake Server Knife

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Fluted Tart Mold

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Baking Sheet (M)

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Mixing Bowl

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Spatula

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Mini Whisk

Ingredients

 

1x2x3x

HOMEMADE PIE DOUGH (MAKES 2)

• ▢ 8.85 oz (250 g) bread flour
• ▢ 0.90 oz (25 g) 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.

Video

Special Notes

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Nutrition

Nutrition Facts

Black Chocolate Pie Dough (Halloween)

Amount Per Serving

Calories 1911 Calories from Fat 927

% Daily Value*

Fat 103g158%

Saturated Fat 62g388%

Trans Fat 4g

Polyunsaturated Fat 6g

Monounsaturated Fat 27g

Cholesterol 438mg146%

Sodium 749mg33%

Potassium 535mg15%

Carbohydrates 217g72%

Fiber 12g50%

Sugar 27g30%

Protein 37g74%

Vitamin A 3098IU62%

Calcium 110mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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