This is just a basic, straightfoward, chocolate crust. It’s not strictly for tarts, you can use it for pies too. Heck, use it for whatever you want! I put it up here for the upcoming Pumpkin Cheesecake and Chocolate Tart, but there will probably be more uses in the future!
Chocolate Crust Tart Shell
source: Back to Baking– Anna Olson
1 c. flour
1/4 c. unsweetened cocoa powder
1/4 c. packed light brown sugar
1/4 t. salt
6 T. cool unsalted butter, cut in cubes
1 egg yolk
2 T. milk
1 t. vanilla extract
Usin a food processor or standup mixer with the paddle attachment, blend the flour, cocoa, brown sugar, and salt. Add the butter and blend until the mixture is an even, crumbly texture. In a small dish, whisk the egg yolk, milk, and vanilla, and pour it inot the flour mixture, bledning unitl the dough fully comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill it until firm, at least 1 hour.
On a lightly floured work surface, gently knead the chilled dough to soften it slightly. Roll out the dough into a circle about 12 inches across and about 1/4 inch thick. Linie an ungreased 9-inch tart pan (with a removable bottom or not) with the pastry and trim away any excess dough. Chill the tart shell for 30 minutes.
Preheat the oven to 350 degrees F. Place the chilled tart shell on a baking tray and prick the bottom of the pastry with a fork. Bake the tart shell for aobut 25 minutes, until it has an even, dull appearance. Cool.
YIELD: 1 9-inch pastry shell