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Print Recipe

Dessert

Chocolate Tart

About the Recipe

Ingredients

serves 8-12

To make shell:
1½ cups all-purpose flour
2 tablespoons sugar
Zest of ½ lemon, optional
¼ teaspoon salt
9 tablespoons cold unsalted butter, cut into ½ inch pieces
4 tablespoons ice water

Directions

Combine flour, sugar, lemon zest and salt in food processor and pulse to combine.
Add butter and pulse about 10 times, until mixture resembles coarse meal with some pea-sized pieces of butter.
Pulse in ice water, 1 tablespoon at a time, just until moist clumps form.
Gather dough into a ball and flatten into a disk.
Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about ¼-inch thick.
Lay the dough inside a 9-inch tart pan with a removable bottom.
Press the dough into the pan so it fits tightly; press the edges into the sides of the pan.
Remove excess dough from top of pan with a knife or rolling over it with a rolling pin.
Refrigerate the tart for 15 minutes.
Preheat the oven to 350°F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling.
Bake for 30 minutes, then remove the foil and weights.
Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.
Set aside to cool and lower the oven temperature to 325°F.