Part 1 of Making Chocolate Tart: The Perfect Tart Shell from scratch. Recipe below in description

Описание: Ingredients

180 g all-purpose flour
60 g icing sugar
2 tsp vanilla
43 g cold butter, cubed
4 egg yolks

Method

• Sift the flour and icing sugar, then mix in the vanilla.
• Add the cold butter and rub it in with your hands until the mixture looks like sand.
• Add the egg yolk and use a spatula to bring the dough together. No kneading with hands.
• Place it on parchment, a silicone mat, or cling wrap and gently bring the dough together.
• Wrap it and chill in the fridge (not freezer) for 60 minutes.
• Dust two sheets of parchment with flour and roll the dough between them. Make sure your parchment is nonstick so the dough doesn’t stick.
• Use the parchment to lift and transfer the dough into your tart pan. Trim and fit it neatly.
• Prick holes with a fork and freeze for 15 minutes.
• Add crumpled parchment on top and fill with pie weights or any dry beans (I used white kidney beans).
Blind baking means baking the tart shell with weights so the base doesn’t puff up and the sides don’t collapse.
• Bake at 160°C, fan on, upper + lower rods, for 15 minutes.
• Remove the beans carefully and bake again for another 10 minutes.
• Let the tart shell cool on a rack completely before filling.
This tart shell works for both baked and no-bake fillings.
Wait for Part 2 where I show you exactly how to make the glossy, perfect no-bake chocolate ganache filling 🌙✨