Chocolate Tart Crust
A chocolate version of the sweet shortcrust — cocoa powder replaces some of the flour and a little extra sugar balances the bitterness. Perfect under chocolate ganache, peanut butter mousse or fresh berry fillings.
Per serving
Ingredients
- 1 1/3 cupsMaida (all-purpose flour)
- 1/4 tspBaking powder
- 100 g (1/2 cup)Chilled butter
- 1/3 cup or as requiredChilled water
- 1/2 cupCaster sugar
- 1/4 cupCocoa powder
Method
- 1
Beat the chilled butter and caster sugar with a spatula or fingertips until just creamy.
- 2
Sieve the maida, baking powder and cocoa powder together — sieving cocoa is essential to avoid pockets of bitter clumps. Add to the butter-sugar mix.
- 3
Trickle in the chilled water a little at a time and bring the dough together with your fingertips until it forms a soft ball. Do not over-knead.
- 4
Wrap in cling film and refrigerate for at least 30 minutes (chocolate dough is softer and benefits from a longer chill).
- 5
Roll between parchment sheets to about 4 mm thick, line a greased tart tin and prick the base with a fork.
- 6
Blind-bake with baking beans at 170°C for 12 minutes, then remove beans and bake another 6 to 8 minutes until firm and set. The colour barely changes because it is already brown — go by feel, not by colour. Cool fully before filling.