Chocolate shortcrust pastry

Chocolate shortcrust pastry

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
1 egg
40g icing sugar
15g ground almonds
180g flour
1 teaspoon baking powder
100g unsalted butter, coarsely chopped into small pieces
10g unsweetened cocoa powder
natural vanilla extract
sea salt

Method

  1. Line a tray with baking paper.
  2. In a mixing bowl, beat together the egg and sugar.
  3. Add the ground almonds, flour, baking powder, butter, cocoa, vanilla and salt, and roughly combine using your hands.
  4. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks.
  5. Roll the dough and cut into four 12 cm × 15 cm rectangles. Place onto the prepared tray, prick with a fork and then chill for 30 minutes.
  6. Preheat oven to 180°C. Bake for 15–20 minutes, or until lightly golden.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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