Chocolate tarts

Credit: Mathilde de l'Ecotais
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Step 1: Preparing the chocolate sweet pie pastry

Cream the butter and sugar. Add the egg and mix. Finish with the flour and sifted cocoa powder. Mix to obtain a smooth dough, without overworking. Cover with plastic wrap and refrigerate.

Step 2: Making the tart crusts

Roll out the chocolate sweet pie pastry to a thickness of 1/10 inch (2 mm) and garnish the tart pans with it. Refrigerate for 30 minutes, then cook for 10 minutes in a 320°F (160°C) convection oven. Unmold and set aside in a dry place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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