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Back to Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
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Gallery
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
Credit:
Steve Baxter
Recipe Summary
Yield: Makes one 10-inch tart shell
Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
4 ounces best-quality semisweet chocolate, finely chopped
Gallery
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
Credit:
Steve Baxter
Recipe Summary
Yield: Makes one 10-inch tart shell
Gallery
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
Credit:
Steve Baxter
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
Credit:
Steve Baxter
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
Recipe Summary
Yield: Makes one 10-inch tart shell
Recipe Summary
Yield: Makes one 10-inch tart shell
Yield: Makes one 10-inch tart shell
Makes one 10-inch tart shell
Ingredients
Ingredients
- 1 cup all-purpose flour, plus more for work surface
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg
- 4 ounces best-quality semisweet chocolate, finely chopped
Directions
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. Add egg; mix until ingredients come together to form a dough.
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. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
Reviews
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
