Julia's Chocolate Tart Dough
Ready In: 45 mins
Yields: 1 10inch tart
Ingredients
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder, preferably dutch-processed
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon ice water
Directions
- To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
- Add butter and pulse 8-10 times, until pieces are about the size of small peas.
- With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
- Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
- Gather the dough together and shape it into a rough square.
- Pat it down to compress it slightly, and wrap in plastic.
- Chill until firm, at least 30 minutes.
- The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
- Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
- Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
- 4 hours later, when I remembered to pull it out, it was frozen solid.
- I pulled out my box grater and grated it directly into the pie pan.
- It worked beautifully, no roling involed: just patted it all down into place.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off