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Chocolate Tart Dough

  • yield: Makes four 2-by-4-inch shells
Photography: James Baigre

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 2 tablespoons heavy cream, chilled
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.

  2. Step 2

    Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

Source
Martha Stewart Living, January 2004

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Reviews (1)

  • bolcsvay 7 Jul, 2013

    While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!