I ESPECIALLY LIKE THIS CRISP cookie-style pastry with creamy fillings and frozen desserts. Because the dough is chocolate, it is one of the trickier ones to handle. Do not overmix the dough when you make it, and do take the time to chill it as needed.
1 cup sifted all-purpose flour
1/3 cup strained Dutch process cocoa powder
1/8 teaspoon salt
2/3 cup unsalted butter, at room temperature
1/2 cup superfine sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Strain the flour, cocoa, and salt together 3 times. Set aside.
Place the butter in the large bowl of an electric mixer fitted with the paddle attachment. On medium-low speed, cream the butter until smooth, then add the sugar in 3 additions.
Combine the egg yolk and vanilla in a small bowl, then add it to the butter-sugar mixture.
On low speed, add the dry ingredients in 2 additions, mixing only until smooth.
With floured hands, form the dough into a 5-inch disk. Cover it with plastic wrap, and refrigerate for 45 to 50 minutes. If it becomes too hard to roll, let it stand at room temperature for a few minutes.
For shaping directions, refer to "Rolling and Shaping Cookiestyle Doughs" (page 69), chilling it as directed.
Preheat the oven to 375 degrees, and position the rack in the lower third of the oven.
Place the tart shell on a shallow pan, and blind bake (page 95) it for 18 to 20 minutes. Test for doneness by gently easing the aluminum foil &om the side. If it sticks to the pastry, bake it for 2 or 3 minutes longer.
Let it rest 1 to 2 minutes out of the oven before removing the aluminum foil and baking beans. Be especially careful - this pastry is very fragile. Then return the pastry to the oven and bake it for 2 minutes longer to firm the surface. Cool completely before using.