Food & Cooking Recipes Chocolate Crust Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Steve Baxter Yield: 1 10-inch tart shell This chocolate crust makes a 10-inch shell for the pumpkin chocolate tart. Ingredients 1 cup all-purpose flour, plus more for dusting ¼ cup plus 1 tablespoon sugar ¼ cup unsweetened Dutch-process cocoa powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ½ cup (1 stick) cold unsalted butter, cut into small pieces 1 large egg 4 ounces best-quality semisweet chocolate, finely chopped Directions Whisk together flour, sugar, cocoa, salt, cinnamon, and cloves in a bowl. Add butter; with an electric mixer on low speed, mix until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients form a dough. Wrap dough in plastic; refrigerate at least 1 hour (or up to 2 days). 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 (or up to 1 day). Bake shell until firm, about 15 minutes. Remove from oven; immediately sprinkle chocolate evenly over bottom of shell, and smooth with an offset spatula. Rate it Print