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Chocolate Tart Dough

Every baker should have their go-to, no fail, multiple use tart dough. Tart dough has multiple uses in the pastry kitchen. You’ll always want to have a tart dough recipe on hand. Trust me. I’m a professional. 

Similar to my Vanilla Tart Dough recipe. This is a no fuss, no side collapsing tart dough for your every tart need.

When I was a kid I always thought tarts were the thing that made pastry a classy little field. They are so artistic and sleek in design. Lined up in a pastry case with their glossy fruit or shiny chocolate tarts with a cool chocolate garnish.

Speaking as a professional here. Tarts in a bakery people love. Put them on a menu in a restaurant and you can’t give the damn things away. Wonder why that is? Thoughts?

Tarts and tart dough can be the base layer to your multiple pastry fantasies. Yes I have multiple pastry fantasies and I’m not the only one here that does. Time to stand up and reveal yourself.

You didn’t find me by Googling “How to be boring like Martha Stewart”. She’s such a prude. We’re all human here. Nothing to hide from. Gus Baldwin is a safe zone.

Safe zone in the sense you can be free to be your weird, awkward, funny self. Not the offended by everything, politically correct, cry baby safe zone. You can get the fuck outta here in that case.

Most people are intimidated by me but even more so by tart dough.

Tart dough has a reputation for being a complete pain in the ass that nobody wants to work with. It’s the Gwyneth Paltrow of recipes.

 

Two tips to keep in mind when making tart dough. First, never over mix it when mixing the dough.

Second, when rolling out your dough, keep it moving. Dust your surface lightly with flour and while you are rolling out the dough. Turn it religiously. Roll the dough a bit and make a quarter of a turn. Roll a bit and make a quarter turn. Keep rolling and turning until you get the dough the size you need for your tart ring.

You’ll use a fraction of the flour and you’ll get a way more even roll.

I use HERSHEY’S Cocoa Powder for baking. Yes, it’s perfectly fine for baking and does a damn good job. I wouldn’t recommend their bars but…the cocoa powder they got right.

Happy baking or at least fake it. Nobody likes a miserable fuck.

When you are inspired… You find yourself in a new, great and wonderful world. 

 

CHOCOLATE TART DOUGH

220g. Butter
200g. Sugar
100g. Cocoa powder, Hershey’s Cocoa Powder 
300g. Flour
2ct. Eggs

-cream butter and sugar in mixer on medium speed until smooth. You don’t want it fluffy and airy.
-add your two eggs and mix until combined.
-add flour and cocoa powder until dough comes together. Careful not to over mix.

Bake at 350 7-10 minutes. The dough will puff a bit while baking but will collapse when you pull it out of the oven. If it doesn’t then just press it down yourself.

Refrigerate at least four hours before using. Will make two 11 inch tarts.

More recipes you’ll love 

Chocolate Buttercream

Pear & Hazelnut Tart

Mascarpone Lime Tarts

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