Cocoa Pastry

Directions

• Cocoa Pastry
• Add flour, sugar and cocoa to a blender. Pulse to combine the dry ingredients
• Dice the butter and leave in the fridge until well chilled and it is hard. Then add it to the blender and blend until you achieve a sandy texture
• Add the egg and blend. If the pastry does not form a ball in the blender and looks crumbly add a little water (10mls) then blend again. The pastry should form ball.
• Empty the contents of the blender onto a bench, using your hands form the pastry into a disc and wrap with cling film and allow to rest in the fridge for 30 mins. The pastry is now ready to be used.
• Baked Cocoa Tart Crust
• Remove pastry from fridge. Place the pastry between two sheets of greaseproof paper and roll into a large circle 4mm thin. Big enough to cover the tart pan.
• Place thin pastry circle over the tart pan. Use your hands to line the tart pan with the pastry. Use your fingers to even out the pastry so you have even thickness within the tart pan. Repair any cracks or tears. Rest in fridge for 20 mins.
• After the 20 mins resting, if there has been any shrinking of the pastry, use you fingers to evenly spread the pastry again you are now ready to Blind Bake.
  Place a large sheet of greaseproof paper over the pastry. Add baking weights ( you can use rice or beans ) place onto a baking tray for easier handling and blind bake for 20 mins in a preheated oven 180c. Remove baking weights and bake for another 10 mins or until the base of the tart is cooked. When tart shell is cooked it won’t look golden because of the cocoa. Just look for a dry pastry with even colour