Chocolate Tart Dough

Name: Chocolate Tart Dough
Yield: makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts
Ingredients: 10 tablespoons (141g) cold unsalted butter, cut into pieces; 3/4 cup (150g) sugar; Coarse salt; 1 large egg; 1 large egg white; 2 1/2 cups (310g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder (preferably Valrhona); 1 teaspoon (4g) baking powder

December 9, 2011

Because this pastry is good at maintaining its shape and withstanding humidity, it’s the dough I turn to for blind-baking. It’s ideal for tarts with custard or light pastry cream fillings—or even Chocolate Crème Chiboust (see page 263). Sometimes I roll this pastry out flat, bake it until crisp, and then process it to use as a crumble under ice cream.

Recipe notes

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