Julia's Chocolate Tart Dough

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
  • 14
    cup unsweetened cocoa powder, preferably dutch-processed
  • 14
    cup sugar
  • 14
    teaspoon salt
  • 12
    cup cold unsalted butter, cut into small pieces
  • 1
    large egg yolk
  • 1
    tablespoon ice water
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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.
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