Christmas Special Chocolate Pastry


  • Maida –  250 gm
  • cocoa powder- 120 gm
  • vanilla essence- 3 tsp
  • salt- 1/2 tsp
  • sugar- 130 gm
  • butter – 150 gm


Blend  butter, sugar, salt and vanilla  for 30 seconds until creamy. Add the cocoa powder and blended  for about 1 minute . Put all the flour and mix well for 15 minute. Scrape the pastry out on to a sheet of clingfilm and shape into a flat circle. Wrap and refrigerate. Soften the pastry for 10 – 15 minutes at room temperature. Unwrap and sandwich between two large pieces of clingfilm. Roll out to about 1/2 cm (1/4 inch) thick. Peel off the top sheet and invert into a greased flan tin. Ease on to the bottom and sides of the tin, then remove the bottom layer of clingfilm. Press the pastry around the pan, then roll the rolling pin over the top of the tin to cut off any excess pastry. Prick the base of the pastry with a fork and refrigerate 1 hour. Preheat the oven to 400°F (200°C) gas mark 6. Bake blind for 10 minutes. Remove the paper or foil and beans and continue baking for 5 more minutes until just set. Transfer to a wire rack to cool.

Photo Courtesy : Google/ images may be subject to copyright



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