Reviews (1)
Add Rating & Review
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
Martha Stewart Member
Rating: 4 stars
07/07/2013
While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!
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Gallery
Chocolate Tart Dough
Credit:
James Baigre
Recipe Summary
Yield: Makes four 2-by-4-inch shells
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract
Gallery
Chocolate Tart Dough
Credit:
James Baigre
Recipe Summary
Yield: Makes four 2-by-4-inch shells
Gallery
Chocolate Tart Dough
Credit:
James Baigre
Chocolate Tart Dough
Credit:
James Baigre
Chocolate Tart Dough
Recipe Summary
Yield: Makes four 2-by-4-inch shells
Recipe Summary
Yield: Makes four 2-by-4-inch shells
Yield: Makes four 2-by-4-inch shells
Makes four 2-by-4-inch shells
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 2 large egg yolks
- 2 tablespoons heavy cream, chilled
- 1/2 teaspoon pure vanilla extract
Directions
Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.
Reviews (1)
Add Rating & Review
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
Martha Stewart Member
Rating: 4 stars
07/07/2013
While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!
Reviews (1)
Add Rating & Review
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
Add Rating & Review
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
48 Ratings
5 star values:
4
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
4
- 5 star values:
- 4
- 4 star values:
- 9
- 3 star values:
- 17
- 2 star values:
- 14
- 1 star values:
- 4
Martha Stewart Member
Rating: 4 stars
07/07/2013
While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!
Martha Stewart Member
Rating: 4 stars
07/07/2013
While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!
Rating: 4 stars
All Reviews for Chocolate Tart Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Tart Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
