Chocolate Tart Crust Recipe #374433
This is Emeril Lagasse's recipe.
by Chef #813491
2 hours | 1½ hours prep
SERVES 6 , 1 9 or 10-inch tart crust
- 1 1/4 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 8 tablespoons butter, cold, unsalted and cut into pieces
- 1 large egg, lightly beaten
- Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough.
- Flatten the dough into a small disk, wrap tightly in plastic wrap and place into the refrigerator for at least 1 hour.
- Line your tart shell and refrigerate at least 30 minutes before cooking.
- Preheat your oven to 350 degrees F, line the crust with parchment paper and add pie weights, bake about 15 minutes. Remove parchment paper and weights and bake until completely set, about 10-12 minutes.
- Allow to cool completely before adding filling.
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5 stars