About the Recipe
Gorgeously dark—much like its creator—this crust’s subtle shortbread sweetness perfectly balances any custard filling you pair with it. Best of all, it’s effortless to make with our beloved Premium Tart Shell Crust Mix. Just add a generous dose of dark cocoa powder, and you’ll have a pie shell worthy of all the chocolate-laden creations you’ve been dreaming up. Give it a try and let this simple recipe become your new go-to chocolate tart base.
Ingredients
CHOCOLATE PÂTE SUCRÉE CRUST
12.30 oz. Foster’s Tart Shell Crust Mix
1.25 oz. dark cocoa powder (1/3 cup + 1 Tbsp.)
1 large egg
3 Tbsps. heavy cream or half-n-half, ice-cold
BLEND INGREDIENTS FOR DUSTING
1 tsp. granulated white sugar
1/2 tsp. dark cocoa powder
SPECIAL TOOLS NEEDED
Wire mesh strainer
Large spoon
Silicone pastry mat
Plastic wrap
Preparation
1. Prepare the crust mix. Empty the Tart Shell Crust Mix into a medium bowl and whisk briefly to break up any lumps.
2. Add the cocoa powder. Using a wire mesh strainer, sift the cocoa powder over the crust mix in several portions, stirring thoroughly with a large spoon after each addition until fully incorporated.
3. Add the wet ingredients and form the dough. In a small bowl, whisk together 1 large egg and 3 tablespoons of heavy cream or half-and-half. Add this mixture to the dry ingredients a little at a time, stirring well after each addition. If dry spots remain or the dough feels too crumbly, add more cream or half-and-half, ½ teaspoon at a time, until the mixture comes together. Gather the dough and gently press it into a ball without overworking it. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough. On a silicone pastry mat, dust the work surface with half of the white-sugar and dark-cocoa blend. Place the chilled dough on the mat, flatten slightly, and dust the top with the remaining sugar-cocoa mixture. Cover the dough with plastic wrap and roll it out to the desired size. To transfer, remove the plastic wrap, lift the pastry mat and carefully invert the rolled dough over the pie plate. Adjust as needed and crimp the edges. Alternatively, press the dough directly into a pie plate or tart pan with your fingertips. Prick the bottom of the shell with a fork and refrigerate or freeze for at least 20 minutes.
5. Preheat oven at 350°F. For blind baking, place the chilled tart shell on a baking sheet and bake for 20 minutes. If you are not blind baking, protect the edges with foil or a pie shield to prevent over-browning during baking.
RECIPE AUTHOR: Down Home Bakery, LLC.