Chocolate Tart Cases (Pâte Sablée)

Blog Post QR Code

These chocolate tart cases have a rich cocoa flavor and a delicate, crumbly texture. The addition of almond flour adds a subtle nuttiness that enhances the overall taste. They are perfect for filling with your favorite ganache, fruit, or cream fillings for a delicious dessert.

Prep Time 40

Cook Time 17

Total Time 57

Servings

Calories 293kcal

Author Fay

EQUIPMENT

Perforated Tart Rings
Perforated Baking Mat
Large Rolling Pin With Spacers

INGREDIENTS

225 g (8 oz) all purpose flour
95 g (3.4 oz) superfine sugar or powdered sugar
35 g (1.2 oz) almond flour or almond meal
15 g (0.5 oz) cocoa powder
¼ teaspoon (¼ teaspoon) salt
120 g (4.2 oz) butter cold and cubed
1 (1) egg large

INSTRUCTIONS

Pre-heat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Mixture: In a food processor, combine the flour, sugar, almond flour, cocoa powder, salt, and cold butter cubes. Process until the mixture resembles fine crumbs, which should take less than a minute.
Add the Egg: Add the egg to the processor and blend again until the dough starts to come together into a ball.
Roll the Dough: Place the dough on one end of a piece of parchment paper and pat it down to about 1 inch thick. Lay another piece of parchment paper on top and roll the dough to a thickness of around 3mm (0.1 inches). Using spacers on your rolling pin can help achieve an even thickness.
Refrigerate: Place the dough on a cookie sheet and refrigerate for at least 10 minutes, preferably 20 minutes.
Cut the Bases: When ready to cut, peel off the top piece of parchment paper, then place it back onto the dough, tapping down lightly. Flip the dough, remove the second piece of parchment paper, and turn the dough onto a silicone baking mat. This process can be seen on the recipe video.
Cut and Shape: Use tart rings to cut the base of the tart cases. Remove the excess dough from around the tart rings and refrigerate the tray of cut tart bases while you re-roll the excess dough.
Line the Sides: Re-roll the excess dough to 3mm (0.1 inches) and refrigerate again. Cut strips of dough using a ruler as a guide, making sure the strips are at least the height of the tart rings. Line the sides of the tart rings with the dough strips and trim any excess.
Bake: Bake the tart shells for 15-17 minutes.
Cool: Place the tray of tart shells on a cooling rack and let them cool completely before removing the tart rings.

NOTES

Storage

Store cooled tart shells in an airtight container at room temperature for up to 2 days.
Refrigerate for an additional 2 days.
Freeze in a single layer in an airtight container lined with parchment paper for up to 2 months.

Tips

Use spacers on your rolling pin for even dough thickness.
Refrigerate the dough between steps to make it easier to handle.
Ensure the tart shells are fully cooled before removing the rings to prevent breaking.
For a crispier texture, bake an additional 2-3 minutes if desired.

NUTRITION