Ingredients
- 1 cup all-purpose flour
- 1/4 cup regular or Dutch process cocoa powder
- 4 tbsp packed light brown sugar
- 1/4 tsp salt
- 6 tbsp cool unsalted butter, cut into pieces
- 1 egg yolk
- 2 tbsp 2% milk
- 1 tsp vanilla extract
Preparation
Step 1
Makes enough pastry for 1 9-inch removable-bottom tart
6 tbsp cool unsalted butter, cut into pieces
Using a food processor or standup mixer fitted with the paddle attachment, blend the flour, cocoa powder, brown sugar and salt. Add the butter until the mixture is an even crumbly texture. In a small dish, whisk the egg yolk, milk and vanilla and pour it into the flour mixture, blending until the dough fully comes together. Shape the dough into a disc, wrap and chill it until firm, at least 1 hour.
Preheat the oven to 350°F. Place the chilled tart shell on a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 25 minutes, until the pastry has an even dull appearance. Cool the shell while preparing the filling.
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