Chocolate Nut Dough

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Preparation info

  • Makes one

    10- or 11 inch

    tart crust
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a fun recipe to use for any tart or pie with a chocolate filling. Although it’s very similar to the nut variation for Sweet Tart Dough, the proportions are slightly different. I use almonds in this version, but you can substitute walnuts, hazelnuts, or pecans.


  • cup (about ounces/40 grams) whole or slivered almonds
  • cup sugar
  • 1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • cup alkalized (Dutch process) cocoa, sifted after measuring
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into 8 pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon cold water


  1. Combine the almonds and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the almonds are finely ground.
  2. Scrape down the inside of the bowl with a spatula and pulse 2 to 3 times more.
  3. Add the flour, cocoa, baking powder, and salt and pulse again to mix.
  4. Add the butter and pulse repeatedly until it is finely mixed into the dry ingredients—you don’t want any visible pieces of butter.
  5. Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball.
  6. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about ½ inch (1 cm) thick. Wrap the dough in plastic and refrigerate it.


Keep the dough refrigerated for up to 3 days before using it.