Julia'S Chocolate Tart Dough

1. 1

   To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.

2. 2

   Add butter and pulse 8-10 times, until pieces are about the size of small peas.

3. 3

   With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!

4. 4

   Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.

5. 5

   Gather the dough together and shape it into a rough square.

6. 6

   Pat it down to compress it slightly, and wrap in plastic.

7. 7

   Chill until firm, at least 30 minutes.

8. 8

   The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.

9. 9

   Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.

10. 10

    Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.

11. 11

    4 hours later, when I remembered to pull it out, it was frozen solid.

12. 12

    I pulled out my box grater and grated it directly into the pie pan.

13. 13

    It worked beautifully, no roling involed: just patted it all down into place.

* Per serving · 4 servings · Values may vary.

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