Mildly chocolaty, this pastry shell is versatile when it comes to mixing and matching with a range of sweet fillings and fruit toppings. It’s an adaptable foundation for building your own creation!
1 cup (142 grams) all-purpose flour, plus more for rolling out the dough
½ cup (57 grams) powdered sugar
3 tablespoons (15 grams) unsweetened Dutch-process cocoa powder
½ teaspoon kosher salt
½ cup (1 stick/113 grams) cold unsalted butter, cut into ½-inch cubes
1 large egg
1. Put the flour, powdered sugar, cocoa powder, and salt in a food processor and pulse 5 times to incorporate. Sprinkle in the butter cubes and pulse quickly 15 times to break up the butter. Add the egg and pulse quickly 25 times. The texture of the dough should resemble a big bowl of Dippin’ Dots ice cream.
2. Turn the mixture out onto your work surface and gently press the dough into a flattened disk with your hands. Wrap it tightly in plastic and let it rest in the refrigerator for at least 30 minutes, or overnight.
3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll the dough onto your rolling pin and gently unfurl it over a 9-inch tart pan with a removable bottom. Gently ease the dough into the inner elbows of the pan. Take care not to stretch the dough to fit the pan, as this contributes to dough shrinkage when baking.
4. Trim the edges of the dough using kitchen shears, leaving a ½-inch overhang. Fold the dough overhang back into the pan and press to adhere the dough, nestling it securely into the fluted border. Run a paring knife parallel to your work surface along the top edge of the tart pan to trim any excess dough. Freeze for at least 30 minutes.
5. Preheat the oven to 350°F.
6. Line the frozen tart shell tightly with foil, ensuring the corner crevices are snug. Fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
7. To partially bake the crust, bake the shell with weights for 22 to 25 minutes, until the foil no longer sticks to the dough. Carefully remove the foil and weights and bake for 5 to 10 minutes more. The tart shell should be neither raw nor fully crisp at this point.
To fully bake the crust, bake the shell with the weights for 22 to 25 minutes, remove the weights, and bake for 15 to 17 minutes, until the shell is dry. A fully baked tart shell can be made 1 to 2 days in advance. Be sure to wrap well once cooled to maintain freshness.
