Sweet Chocolate Cookie Tart Crust

Pâte Sucrée

Preparation info

  • Difficulty

    Medium

  • Makes About

    1½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
unsalted butter, cold 8 tablespoons (1 stick) 4 ounces 113 grams
bleached all-purpose flour cups (lightly spooned into the cup and leveled off), plus ½ tablespoon 6.5 ounces 185 grams
unsweetened (alkalized) cocoa powder ¼ cup plus 1 tablespoon (sifted before measuring) 0.8 ounce 23 grams
fine sea salt a pinch . .
powdered sugar ¾ cup (lightly spooned into the cup and leveled off) 3 ounces 86 grams
1 large egg, lightly beaten 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams

Method

Food Processor Method Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a medium bowl, sift together the flour, cocoa, and salt.

In a food processor, pulse the cold butter cubes and powdered sugar until the sugar disappears. Add the flour mixture and pulse until the butter is no larger than small peas.

Add the egg to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)

Hand Method In a medium bowl, stir together the flour, cocoa, salt, and powdered sugar. With a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal.

Add the egg and mix it into the flour mixture until the dough comes together and can be formed into a large ball.

Bake the Tart Shell

Bake for 12 to 14 minutes, or until golden. The bottom will puff up and the sides will be soft but spring back when touched gently with a fingertip.