Chocolate Pâte Sucrée
A sweet shortcrust pastry that imparts a tender yet sturdy base for our chocolate tart. It's subtly sweet with a hint of vanilla, providing a delicate crunch that marvelously contrasts with the silky filling.
Ingredients
- 180g or (1 1/2 cups) all-purpose flour
- 20g or (3 tbsp) cocoa powder
- 45g or (1 1/2 tbsp) almond powder
- 80g or (2/3 cup) powdered sugar
- 2g or (1/4 tsp) salt
- 120g or (8 tbsp) unsalted butter (room temperature but not melted)
- 1 medium egg
- 5g or 1 tsp vanilla extract
Instructions
- Sift all dry ingredients into a mixing bowl.
- Add butter and use a paddle attachment to mix on low speed until the mixture reaches a sandy texture. Then, increase the speed to medium-low and slowly add scrambled egg and vanilla extract while continuing to mix until fully combined.
- Wrap the dough in plastic wrap and refrigerate it for 30 minutes to let it rest.
- Preheat your oven to 170°C (338°F). Roll out the dough between two parchment papers and cut it into desired shapes.
- Refrigerate the cut dough for 20 minutes to firm it up, then place it in tart rings.
- Refrigerate again to firm up before baking.
- Bake the tart shells for 20 minutes. Remove the tart rings and allow them to cool for a bit. Brush the shells with egg wash and bake for an additional 5 minutes.
- Once the tart shells have cooled completely, add your desired filling.