Black Cocoa Tart Dough
Makes 1 (9½-inch) crust
  • 1¼ cups (157 grams) all-purpose flour, divided
  • ¼ cup (20 grams) sifted black cocoa powder
  • ¼ cup (24 grams) superfine blanched almond flour
  • 2 tablespoons (24 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 7 tablespoons (98 grams) cold unsalted butter, cubed
  • 2 large egg yolks (37 grams)
  • 2 to 3 tablespoons (30 to 45 grams) ice water, divided
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (63 grams) flour, cocoa powder, almond flour, sugar, and salt on medium-low speed until combined. With mixer on low speed, add cold butter, 1 to 2 cubes at a time, beating for about 15 seconds after each addition. Add remaining ¾ cup (94 grams) flour, 1 tablespoon (8 grams) at a time, beating until butter clumps are pea-size or smaller. Beat in egg yolks; gradually add 2 tablespoons (30 grams) ice water, beating until a dough forms. Gradually add up to remaining 1 tablespoon (15 grams) ice water if dough is too dry or crumbly.
  2. Turn out dough onto a clean surface and knead 3 to 5 times. Shape into a 7-inch disk and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
Recipe by Bake from Scratch at