Rating: 2.9 stars
48 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 17
  • 2 star values: 14
  • 1 star values: 4

Make this for our Chocolate Macadamia Tartlets.

Martha Stewart Living, January 2003

Gallery

Credit: James Baigre

Recipe Summary test

Yield:
Makes four 2-by-4-inch shells
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

48 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 17
  • 2 star values: 14
  • 1 star values: 4
Rating: 4 stars
07/07/2013
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!