Here is a delicious chocolatey alternative to the classic shortcrust pastry just perfect for tarts and biscuits and that you can also make gluten-free using rice flour for example, or a low-gluten flour.
- 250 g Italian flour 0 type or all-purpose flour with a lower gluten content like spelt flour or rice flour
- 110 g softened butter, not melted
- 80 g sugar
- 30 g unsweetened cocoa-powder
- 2 eggs of which: 1 yolk, 1 whole egg
- a pinch of salt
On a pastry board or worktop add flour, sugar and cocoa and form a fountain, creating a hollow in the centre where you will put the softened butter cut into chunks, the yolk, the whole egg and a pinch of salt.
Start beating the eggs slightly with a fork, then knead the dough with your hands until you get a smooth dough. Ball-shaped, covered with a cling film, put it to rest in the fridge for at least an hour.
Then roll it out with a rolling pin and use it for your creations.
Tip: prick it with the prongs of a fork before baking it so that it will lay flat and not puff up during cooking.
Tip: if you make a tart that includes fruit jam or custard, it is best to bake the tart base in advance, for about 12-15 minutes to 200 C.
This process is called ‘blind baking‘ aka pre-baking, simply because the pie filling takes less time to cook than the crust itself and/or because you would blind bake a crust when making a tart or pie with cream because the filling don’t need to be baked.