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Chocolate Pate Sucree

Don't be intimidated by the fancy name, it is a simple sweetened pie dough!
Prep Time10 mins
Cook Time15 mins
chill time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate crust, chocolate pate sucree, chocolate pie dough recipe, simple chocolate pie dough
Servings: 12 servings
Author: Amy- A Red Spatula

Equipment

  • food processor, tart pan ( preferably with a removable base), rolling pin, pie weights or beans.

Ingredients

  • 1 cup all purpose flour
  • 1/3 cup powdered sugar granulated can also be used, but I prefer powdered for a flakier crust
  • 1/4 cup unsweetened cocoa powder I love Hershey's special dark for this.
  • 1/8 teaspoon salt
  • 1/2 cup butter, chilled and cut in 1/2 inch chunks Don't be concerned about the size being perfect.
  • 1 egg, beaten

Instructions

  • Add dry ingredients to food processor. Pulse several times to mix.
    Place cubed butter into food processor next. Pulse this 2-3 times.
    Now, with the food processor running, add in the egg through the funnel. Only allow this to mix for about 5 seconds. It will come together really quickly.
    Remove dough from food processor. Wrap and place in fridge for chilling.
    It will need to be chilled at least 2 hours, but can last fine for up to 3 days.
    Get all your tools ready for rolling. I like to spray my tart pan lightly, although it isn't necessary. It just makes me feel better! :) A rolling pin and a few tablespoons of all purpose flour for rolling as well.
    Place the dough on the counter top for about 5 minutes before rolling. You want to soften it just a little.
    Sprinkle lightly with flour and roll to about 12 inches round. Carefully fit to tart pan. Pinch along the top edges to remove excess.
    Place in freezer for at least 30 minutes. A good chill will help reduce shrinkage. While it is chilling, preheat oven to 385 degrees.
    Once you remove from the freezer, line the shell with either parchment paper or aluminum foil. Fill with the weights or beans and place in oven. Make sure to work quickly, you want to keep it chilled until it hits the oven.
    Bake for 10 minutes, and remove the lining. I do this by removing the tart from the oven and carefully remove the aluminum foil or parchment. Move tart back to oven for another 5 minutes. It is thin, and cooks quickly. Remove and allow to cool slightly before filling.
    After the tart has cooled a little, the crust will shrink enough from the pan it is easy to remove.
    Now, sit back and enjoy. You deserve it!