You can do this inside the bowl or transfer on your kitchen bench if easier. Photo 4: Using your hands, work the dough until it starts to come together.Photo 3: Add the Egg, preferably pre-whisked so that it combines more easily with the rest of the ingredients.If making it fully by hands, rub the butter and the powders together between your fingers and palms to create small crumbs (*) Photo 2: Using your fingers or a Pastry Cutter, cut the Butter into the dry ingredients until you get a fine crumb consistency.Photo 1: Add the very cold Butter, cut into small cubes.Sift the Flour, Cacao Powder and Icing Sugar in a large Bowl.Using a Pastry Cutter/Blender will help you cut the butter into the dry ingredients but you can also do it fully by hands too. That being said, you can absolutely make this chocolate pie crust by hands if you don't have a food processor. I have found that it gives you the most consistent result without making any mess! I personally always make my SablГ© (shortcrust) Pastries in the food processor unless using a Creaming Method like for my Sweet Shortcrust Pastry. One of the great thing about this Chocolate Tart Shortcrust Pastry is that it can be made in two ways: by hands or with a food processor. A little bit of Salt is also always a great way to boost flavours. You can also customise the chocolate pie crust a little bit by adding some Spices to it! I love adding a pinch on Ground Cinnamon or Cardamom for example. Egg: what is used to bind the pastry for this recipe, and give it some richness.Try to use a good quality butter when you can - it will really help with flavour and texture! It is important to sift Cacao Powder before using it as it tends to get lumps when stored. Cacao Powder: the star of the recipe! Always use Unsweetened Cacao Powder (and not drinking chocolate powder.).This type of sugar combines much more easily with the rest of the dry ingredients.

Some recipes call for Caster or White Sugar but I personally love to use Icing Sugar to make pastry. Icing Sugar: or Powdered, Confectioner's Sugar.Flour: Plain / All-Purpose - always sifted!.Just like the basic PГўte SablГ©e this recipe is based on, this chocolate tart pastry is made from 5 basic ingredients only: It is the perfect shell for a Chocolate Cherry Tart, a Chocolate Ganache Tart or a Baked Chocolate Tart for example.ДЄnd it could even be used to make Tartlet Shells like I did with these Mini Chocolate Tarts! Ingredients When it comes to a chocolate or berry filling, my go to pastry recipe is this Chocolate Shortcrust Pastry. From a crispy Sweet Shortcrust Pastry, perfect for a creamy filling to a simple Savoury Shortcrust Pastry used to make quiches, you can really play around and experiment. There are many different types of pastries that can suit a variety of tart and pies filling, depending on the texture and flavour you are looking for. Making your own pastry might seem intimidating if it is your first time but trust me, it is actually much easier than it seems! With a few ingredients only (only 5 here!) and some basic must-follow techniques, you will soon become a pastry expert! Buying a pre-made crust might be convenient, but for me, their textures and flavours are never as nice as a good homemade Shortcrust Pastry! I simply love making my own pastries for tarts, pies and quiches.

Chocolate crack pie video