I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012

Chocolate Shortbread Dough

Chocolate Shortbread Dough
From around my french table.


1 1/4 C flour
1/4 C unsweetened cocoa powder
1/4 C confectioners' sugar
1/4 tsp salt
9 Tb very cold butter cut into small pieces
1 lg egg yolk


Put flour, sugar, and salt into food processor and pulse a few times to combine.  Scatter pieces of butter over the dry ingredients and pulse until butter is cut in coarsely.  (Some pieces like oatmeal flakes and some like peas are ok.)

Pulse in yolk a little at a time until dough forms clumps/curds.

Turn dough out onto work surface and lightly knead to just incorporate dry ingredients that may have escaped processing.

If you're pressing in the crust, do it now.  If you're going to roll it, , gather it into a ball, flatten it into a disk, wrap it well and chill it for a few hours.  (The dough can be refrigerated for up to 5 days.)

When you're ready to make the tart shell, butter a 9 - 9.5" pan with a removable bottom.

To Press In the Crust - press the dough evenly over the bottom and up the sides of the tart pan.  Work lightly.  Prick crust all over and freeze for at least 30 minutes, preferably longer, before baking.

To Roll Out the Crust - unwrap and roll between sheets of wax paper or plastic wrap.  Roll to 1/4" thick and at least 12" diameter.  If dough is too soft, return to fridge to firm up for 20 minutes or so before putting it into pan.  Prick crust and bake 30 minutes at 375.

To Partially Bake - 25 minutes and cool before filling.

To Fully Bake - 25 minutes, check it, then another 8 or so.  Keep a close eye during the last 8 minutes.

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