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Chocolate tart in a chocolate crust

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Preparation info
  • Makes one 9- or 10 inch tart, about

    8

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

This is an easy crust to work with, yet it’s extremely tender and delicate when baked. The filling is the work of a moment.

Ingredients

  • Scant 1 cup flour
  • ¼ cup unsweetened cocoa powder, plus some for dusting

Method

  1. Combine the flour, cocoa, salt, and 2 tablespoons of the sugar in a bowl or food processor. Add half the butter and cut it in or process until the mixture is crumbly. Add the milk and, by hand, knead the mixture into a smooth ball; if it is too moist, add a little more flour. Wrap in plastic and refrigerate for 30 minutes.
  2. Roll out the dough on a lightly floure

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