Page 58 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chocolate Cookie Tart Crust

. The
key is using the right cocoa powder. You can’t go with your grocery-
store variety of anemic cocoa. No, sir. I’ll know if you use it, too. You
must use a high-quality, very dark cocoa: Cacao Barry or Valrhona
are excellent choices. For this one, I use Cacao Barry Extra Brute.
You’ll thank me later.

Makes enough dough for 2 (8-inch/20-cm) tarts, 8 (4-inch/10-cm)

tarts, or 16 mini tarts

eggs 2

sweetened condensed milk 2 tablespoons 30 ml
brewed coffee, cooled 2 tablespoons 30 ml

all-purpose flour, cold 1½ cups 185 g
cocoa powder ½ cup 40 g

sugar ¾ cup 150 g
instant espresso powder
(optional; see Note, page 1 tablespoon 3 g
142)
salt 1 teaspoon 6 g

unsalted butter, cut into
small pieces and chilled ¾ cup 180 g

1
. In a small bowl, whisk together the eggs, condensed milk, and
coffee.

2
. In the bowl of a food processor fitted with the blade attachment,
pulse together the flour, cocoa, sugar, espresso powder (if using),
and salt.

3
. Add the butter and pulse until the mixture resembles course

cornmeal. While pulsing, add the liquid ingredients, and continue
until the dough just holds together when you press it with your
fingers.