New This Month

Cocoa Tartlet Shells

These shells are used with our recipe for Marbleized Chocolate Truffle Tartlets.

  • Yield: Makes 1 dozen

Source: Martha Stewart Weddings, Winter 2004


  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa, and salt in a food processor to combine. Pulse in butter and vanilla until mixture comes together. Form into a ball.
  2. Roll out dough to 1/8 inch thick; cut out twelve 4-inch rounds with a cookie cutter, and fit into twelve 2 1/4-inch brioche molds. Place on a rimmed baking sheet; bake, pressing down crust halfway through baking, until firm, 25 to 30 minutes. Let cool completely; remove shells from pans.

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