This is another festive season and there are quite a number of Lunar New Year gathering. I take it as an opportunity to try some new bakes and there are people to help me finish my bakes, no waste. I browsed through some of the links I saved and decided on tarte au chocolate by Anna Olson, but I gave it a citrus twist by adding citrus peels. It turned out not too sweet and the citrus peels complemented the chocolate really well. Oh, I digressed. Here’s the basic chocolate pastry that can be baked into cookies too.
(Makes one 9 inch tart)
- 120g cake flour
- 115g unsalted butter at room temperature
- 25g cocoa powder
- 60g icing sugar sifted
- 3 egg yolks
- 2 tbsp cornstarch
- 1/2 tsp salt
- Sift flour, cocoa powder, salt and cornstarch in a bowl and set aside.
- Cream butter and icing sugar till light and fluffy.
- Add the yolks and cream to combine.
- Add the sifted flours and mix till just combined.
- Shape the dough into a disc and chill in fridge for at least 2 hours or freeze till ready to use. The day before I use the dough, I thaw it in the normal compartment in the fridge and take it out of the fridge 20 minutes before rolling.
This is a very short pastry and needs time to rest in the fridge before using.