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Chocolate tart shell

Updated: Dec 27, 2023




Equipment


  • Stand mixer (optional)

  • Tart rings

  • Baking mat

  • Dough roller

  • Rulers (optional), for thickness

  • Brush, for coating


Shortcrust pastry


202g Wheat flour

13g Cornstarch (optional, it makes the tart more crispy)

35g Cocoa powder

2g Salt

125g Diced butter (softened)

69g Icing sugar

1 Whole egg


  1. Put flour, cornstarch, cocoa, icing sugar, salt and butter into the bowl of a stand mixer.

  2. Mix at low speed with a paddle until you reach a sandy texture.

  3. Add the egg and mix increasing the speed until the dough comes together.

  4. Roll out the dough to the desired thickness, wrap and keep it in the fridge for around 24 hours. Rolling out the dough from the beginning is recommended. In this way you won't need to touch it too much when it's time to bake and this will prevent the butter from melting, making the whole dough hard to manage.

  5. Bake at 160 degrees for around 15 mins with the desired shape (you can prepare tart shells but also cookies).


Coating


1 Egg yolk

5g Heavy cream

5g Icing sugar

5g Water

5g Cocoa powder


Coating has 2 main advantages. It gives a shiny look to your tarts and reduces the absorption of the humidity coming with the filling.


  1. Mix all the ingredients together until reaching a smooth texture.

  2. Brush your tarts with a thin layer

  3. Bake at 200 degrees for 2-3 mins, just for the coating to dry. Be careful when your remove the tarts from the oven, since they will be soft.

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