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 information
Yield
makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts
Ingredients
Preparation
Step 1
Put the butter in the bowl of a standing mixer fitted with the paddle along with the sugar and a pinch of salt. Beat until pale.
Step 2
In a separate bowl, whisk the egg and egg white together. Add gradually to the butter, scraping the bowl often and beating until smooth.
Step 3
Whisk the flour, cocoa powder, and baking powder together. Add to the wet ingredients and mix on low speed only until blended.
Step 4
Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling. The dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
Spiced Chocolate Tart Dough
Step 5
Add 1/2 teaspoon (0.5g) ground allspice and 1/8 teaspoon (0.2g) ground cinnamon to the bowl when you are beating the butter and sugar.
