Chocolate Crust
Recipe: #11337
November 26, 2013
Categories: Desserts, Christmas, Easter Thanksgiving, Oven Bake, Chocolate, Butter/Margarine, Pies, more
"This recipe makes one 10 inch tart shell. The addition of cinnamon and cloves is optional, but goes really well with a pumpkin filling. From Martha Steward Living, Nov 2003. NOTE: Cook time includes 30 minutes refrigeration time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (62.1 g)
- Calories 273.7
- Total Fat - 16.4 g
- Saturated Fat - 8.8 g
- Cholesterol - 56.5 mg
- Sodium - 204.2 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 2.2 g
- Sugars - 16.9 g
- Protein - 3.7 g
- Calcium - 20.3 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes.
Step 2
Add egg; mix until ingredients come together to form a dough.
Step 3
Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge.
Step 4
Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Step 5
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
Tips
No special items needed.
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