Chef's Cocoa Short Dough for Tarts
  • 4 oz granulated sugar
  • 14 oz unsalted butter, softened
  • 1 eggs
  • 1 tsp vanilla
  • 1 lb, 2 oz bread flour
  • 2 Tbsp cocoa powder
  1. Place sugar, butter, eggs and vanilla in mixing bowl and combine at low speed.
  2. Sift the flour and cocoa together and add to the butter mixture, mixing only until the dough is smooth.
  3. 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.
Makes enough dough for 3 11" tart pans or about 40 2 1/2" tartlettes.