Equipment
Stand mixer (optional)
Tart rings
Baking mat
Dough roller
Rulers (optional), for thickness
Brush, for coating
Shortcrust pastry
202g Wheat flour
13g Cornstarch (optional, it makes the tart more crispy)
35g Cocoa powder
2g Salt
125g Diced butter (softened)
69g Icing sugar
1 Whole egg
Put flour, cornstarch, cocoa, icing sugar, salt and butter into the bowl of a stand mixer.
Mix at low speed with a paddle until you reach a sandy texture.
Add the egg and mix increasing the speed until the dough comes together.
Roll out the dough to the desired thickness, wrap and keep it in the fridge for around 24 hours. Rolling out the dough from the beginning is recommended. In this way you won't need to touch it too much when it's time to bake and this will prevent the butter from melting, making the whole dough hard to manage.
Bake at 160 degrees for around 15 mins with the desired shape (you can prepare tart shells but also cookies).
Coating
1 Egg yolk
5g Heavy cream
5g Icing sugar
5g Water
5g Cocoa powder
Coating has 2 main advantages. It gives a shiny look to your tarts and reduces the absorption of the humidity coming with the filling.
Mix all the ingredients together until reaching a smooth texture.
Brush your tarts with a thin layer
Bake at 200 degrees for 2-3 mins, just for the coating to dry. Be careful when your remove the tarts from the oven, since they will be soft.