Chocolate Crust Pastry


This is another version of the sweet hot butter crust recipe (above) and is very simple to make. It produces a really dark and crisp chocolate case, which is delicious baked blind and then filled with fresh blueberries, raspberries or other soft or exotic fruits which you can glaze or dust with icing sugar or cover with flavoured fromage frais.

You can also use the baked case as a container for ice cream, spooning in balls just before serving.

  1. To make enough pastry to line a 23 cm (9 in) loose-bottomed flan tin, sift 125 g (4 oz) plain flour, 50 g (2 oz) cocoa powder, 75 g (3 oz) icing sugar and ½ teaspoon salt into a mixing bowl. Stir well.

  2. Melt 75 g (3 oz) butter and 1 tablespoon water in a saucepan, then gradually pour on to the flour and cocoa mixture, stirring with a wooden spoon. Knead briefly to form a dough.

  3. Press the warm dough into a flan tin with your fingertips, lining the base and sides evenly. Chill for at least 30 minutes before baking. If baking blind, lightly prick the base all over with a fork. This pastry can be baked blind without being weighted down with dried beans.