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1
Cream together the butter and sugar with a wooden spoon until light and creamy.
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2
Add the egg yolks and 2 tablespoons water and mix well until all the liquid has been incorporated.
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3
Gradually add the flour and cocoa powder until a paste is formed.
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4
This can all be done in an electric mixer or food processor if you prefer.
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5
Wrap the pastry in plastic wrap, flatten into a disk, and refrigerate for 1 hour.
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6
The pastry can be made 2 days ahead, or even longer since it freezes well, though in this case, thaw and knead the pastry to soften it before rolling.
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7
Sprinkle the work surface with flour and roll out the pastry until it is about 2 inches bigger than your tart pan.
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8
I recommend using a ring that is 10 inches in diameter and 1 inch deep.
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9
Carefully line the pan, pushing the pastry well into the bottom edges and folding the excess over the top.
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10
Trim off the excess.
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11
Refrigerate for 15 minutes to relax the pastry and to help prevent it from shrinking during cooking.
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12
Preheat the oven to 350F.
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13
Line the tart with a sheet of parchment paper scrunch it up first to soften it then fill with dried beans, lentils, or raw rice, bake blind for 20 minutes.
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14
Lift out the beans and bake for 58 minutes more, until the shell is dry.
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15
Allow to cool.
