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CHOCOLATE TART PASTRY
Makes: 1 9 or 11 inch tart shell
Ingredients:
1 cup sifted all-purpose flour
1/3 cup strained Dutch-process cocoa powder
1/8 teaspoon salt
2/3 cup unsalted butter, at room temperature
1/2 cup superfine sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Procedure:
Strain the flour, cocoa, and salt together 3 times. Set aside.
Place the butter in the large bowl of an electric mixer. On medium-low speed, cream the butter until smooth, then add the sugar in 3 additions.
Combine the egg yolk and vanilla in a small bowl, then add it to the butter-sugar mixture.
On low speed, add the dry ingredients in 2 additions, mixing only until smooth.
With flowered hands, form the dough into a 5-inch disk. Cover it with plastic wrap, and refrigerate for 45-50 minutes. If it becomes too hard to roll, let it stand at room temperature for a few minutes.
Remove the wrapping from the pastry and place the dough in the center of the bottom of the tart
pan. Lightly flour the surface of the dough and lay a sheet of plastic wrap on top of the dough. Roll the pastry to the edge of the metal. Lift the bottom portion with the pastry into the rim section of the pan. Do not remove the plastic wrap. With your hand push the dough against the side, continue around the pan several times until you have pushed the pastry to the top of the pan. Refrigerate for 5 minutes. Carefully peel off the plastic wrap. Chill an additional 30 minutes before baking.
Preheat the oven to 375 degrees, and position the rack in the lower third of the oven.
Place the tart shell on a shallow pan and blind bake for 18 to 20 minutes. Test for doneness by gently easing the aluminum foil from the side. If it sticks to the pastry, bake it for 2 or 3
minutes longer. Let the pastry rest for 1 to 2 minutes out of the oven before removing the aluminum foil and beans. Return the pastry to the oven and bake it for 2 minutes longer to firm the surface. Cool completely before using.
Copyright @ 2000 by Carole Walter, CCP
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