Chocolate Pastry for Tarts

Chocolate Pastry 

• 1 1/2 cups of plain flour
• 1/4 cup of cocoa
• 1/4 cup of icing sugar 
• 180 grams cold butter, diced
• 1 egg yolk
• 3 tbsp chilled water

Make the pastry: 

Put flour, cocoa,  and icing sugar into the blender, pulse a couple times, to 'sieve' and combine. 

Add diced butter, pulse till it resembles breadcrumbs. 

Add egg yolk, and 1 tbsp water, pulse. Continue adding two more spoonfuls of water until it starts to come together into a ball (You may only need two spoonfuls depending on the size of your egg yolk). 

Tip pastry onto a floured board and gently knead for a couple of minutes so that it feels smooth. Wrap in cling film and refrigerate for 30 minutes. 

Preheat your oven to 180 degrees celsius and grease a 30 cm fluted tart tin, or 8 mini fluted tart tins. Remove pastry bake to the floured board, or a piece of greaseproof baking paper. Roll the dough out to form a circle slightly larger than your tin, about 5 mm thick. Use the pin to transfer the dough to your greased tin, press gently and roll over the top to cut the excess from the edges. 

Cover the pastry with a piece of greaseproof baking paper and fill with baking beads or uncooked rice. Bake for 15 minutes. Remove the paper and baking beads/rice and cook for a further 15 minutes (10 for mini tarts). 

The pastry should be pulling away from the sides of the tin. Remove from the oven and cool in the tin

This pastry works well with the following recipes: 

Salted Caramel Tart

Chocolate Peppermint Tart