MENU
 
 
 
 

  • Chocolate Caillat Tart Crust

    1 vote
    Chocolate Caillat Tart Crust
    Prep: 5 min Cook: 15 min Servings: 8
    by Deborah Parker Wong
    3 recipes
    >
    Billed as the world's easiest tart crust, this recipe is simple enough for children and beginners. The texture is wonderful and never too hard which is often the biggest problem with store-bought tart crusts. Time-saving preparation tips: Measure dry ingredients for both the crust and filling recipes (see Pumpkin Tart with Chocolate Caillat Crust) at the same time. Make the filling while the crust bakes. When you remove the crust from the oven, turn the oven down to 350° and finish baking the tart.

    Ingredients

    • 8 tablespoons unsalted butter
    • 3 tablespoons water
    • Pinch salt
    • 1 cup all-purpose flour
    • 1/2 cup Dutch process cocoa
    • 4 tablespoons sugar, brown or granulated
    • ½ tsp ground cinnamon
    • ¼ tsp ground cloves

    Directions

    1. Preheat oven to 400°.
    2. Place the butter, water and salt in medium-sized bowl and heat in the microwave until bubbly.
    3. Set aside for a few minutes to cool.
    4. In another bowl, combine the flour, the cocoa, sugar and spices and stir until evenly mixed.
    5. Add the butter mixture to the dry mixture and stir until the mixture forms a ball and doesn't stick to the sides of bowl.
    6. Press the dough into an even layer over the bottom and sides of a 9-inch pie pan or tart pan and prick the bottom with a fork.
    7. Bake for 10 -15 minutes, or until crust is set.
    8. Let the crust cool and fill with pumpkin tart filling.

    Similar Recipes

    Leave a review or comment