Description
This chocolate tart crust is rich and buttery, perfect for your favorite fillings.
Ingredients
Scale
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (whisked lightly with a fork)
- ¼ teaspoon salt
- 1 cup butter (melted and cooled)
- 1 ½ cups all-purpose flour
- 1 tablespoon espresso powder
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F and spray the bottom of an 11-inch tart pan with non-stick baking spray.
- In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks, and sea salt. Add the butter and mix to a smooth consistency. Add the flour, cocoa, and cornstarch and stir until the dough forms a smooth ball.
- Transfer the dough to an 11-inch tart pan with removable bottom. With your fingers and a tablespoon, press the dough evenly across the bottom and up the sides of the pan. You can also use the bottom of a measuring cup. Prick the crust, bottom, and sides, with a fork, set the tart pan on a baking tray, and transfer to the freezer for 30 minutes.
- Remove the baking sheet with the crust from the freezer, spray a piece of aluminum foil with non-stick spray. Press the sprayed side of foil very tightly against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
- Bake for 15 minutes. Carefully remove foil and pie weights. Continue to bake uncovered for another 15 minutes. Remove from the oven and allow to cool on a wire rack before filling.
Notes
- The crust can be made in advance and kept in the freezer for up to a month.
- Be sure to let the crust cool completely before adding any filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg