Ingredients
Dry
- 190g (11⁄3 cups) all-purpose flour
- 20g (3 tbsp) unsweetened cocoa powder
- 55g (1⁄2 cup) powdered sugar
- pinch of salt
Wet
- 1 1/3 sticks (150g) cold unsalted butter
- 1 large egg
- 1⁄2 tsp vanilla extract
Method
Prep
- Cut butter into cubes
- Beat an egg in a small bowl
Make the dough
- Add dry ingredients to a food processor
- Process for a few seconds to combine
- Add butter and pulse until the mixture is crumbly and looks like coarse meal
- Add egg and vanilla, pulse until the dough starts to come together (stop before it forms a dough ball)
- Transfer the dough to a lightly floured work surface
- Form into a ball, then a thick disk
- Wrap in plastic and refrigerate (min. 1 hour) or freeze until ready to use
- Roll out to 1⁄8″ thick
- Cut into circles to fit tart pans
- Press dough into tart pans and use a sharp knife to trim excess
- Cover with plastic and freeze while preheating the oven to help stop shrinkage
Blind bake
- Preheat oven to 375°F
- Cover tart crust with parchment paper or aluminum foil
- Add pie weights on top
- Blind bake for 20 minutes (foil/paper should stop sticking to the dough)
- Remove weights/liner and let cool
Final bake
- Bake for ~10 minutes
- Transfer to a wire rack and let cool completely
- Remove from tart pans