Sweet cocoa paste

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An easy-to-use cocoa paste for tart bases. It will hold up very well to baking, holding in a circle for baking à blanc without collapsing. It’s perfect in a chocolate tart, or to give a little “twist” or color to a more classic tart!

For a sweet pastry :

• 225g T55 flour
• 70g of powdered sugar
• 25g unsweetened cocoa powder
• 150g of semi-salted butter
• 50g of egg

Place the flour, powdered sugar and cocoa powder in the bowl of your food processor, or in a container.

Add the cold butter, cut into pieces.

Mix with a leaf (K-shaped utensil) or fingertips until powdery.

It’s a bit like the consistency of grated parmesan.

Pour in the 50g egg (weigh without shell). To do this, break an egg into a bowl, beat with a fork, then pour in the required 50g.

Mix again until the dough comes together. Don’t insist!

Form the dough into a ball, then flatten it into a thick disk for easier rolling out later. Wrap in cling film and chill for at least 1 hour.

Use for pies!