Tart Dough
Makes 1 (9-inch) crus
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) ice water
  1. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-lemon-tart/