No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Crust

It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair in our Pumpkin-Chocolate Tart. This chocolate-lined crust has been subtly -- and seasonally -- spiced to complement the rich filling. A drizzle of melted chocolate on top ensures that your meal will end happily ever after.

  • yield: Makes one 10-inch tart shell
Photography: Steve Baxter

advertisement

advertisement

Ingredients

  • 1 cup all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 4 ounces best-quality semisweet chocolate, finely chopped

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.

  2. Step 2

    Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.

  3. Step 3

    Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

Source
Martha Stewart Living, November Fall 2003

advertisement

advertisement