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BackstoryMakes enough dough for 3 11" tart pans or about 40 2 1/2" tartlettes.
- 4 oz granulated sugar
- 14 oz unsalted butter, softened
- 1 eggs
- 1 tsp vanilla
- 1 lb, 2 oz bread flour
- 2 Tbsp cocoa powder
- Place sugar, butter, eggs and vanilla in mixing bowl and combine at low speed.
- Sift the flour and cocoa together and add to the butter mixture, mixing only until the dough is smooth.
- Place the dough on a parchment paper lined sheet pan, press out as flat as possible, cover and refrigerate until firm enough to work with, about 30 minutes.