Because this pastry is good at maintaining its shape and withstanding humidity, it’s the dough I turn to for blind-baking. It’s ideal for tarts with custard or light pastry cream fillings—or even Chocolate Crème Chiboust (see page 263). Sometimes I roll this pastry out flat, bake it until crisp, and then process it to use as a crumble under ice cream.

　　

Ingredients

makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts

　　10 tablespoons (141g) cold unsalted butter, cut into pieces

　　3/4 cup (150g) sugar

　　Coarse salt

　　1 large egg

　　1 large egg white

　　2 1/2 cups (310g) all-purpose flour

　　1/2 cup (50g) unsweetened cocoa powder (preferably Valrhona)

　　1 teaspoon (4g) baking powder

　　

Step 1

Put the butter in the bowl of a standing mixer fitted with the paddle along with the sugar and a pinch of salt. Beat until pale.

　　

Step 2

In a separate bowl, whisk the egg and egg white together. Add gradually to the butter, scraping the bowl often and beating until smooth.

　　

Step 3

Whisk the flour, cocoa powder, and baking powder together. Add to the wet ingredients and mix on low speed only until blended.

　　

Step 4

Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling. The dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.

　　

Spiced Chocolate Tart Dough

Step 5

Add 1/2 teaspoon (0.5g) ground allspice and 1/8 teaspoon (0.2g) ground cinnamon to the bowl when you are beating the butter and sugar.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__