Rich Short Chocolate Pastry

Serves: Makes 350 grams

INGREDIENTS

1 1/2 cups flour
pinch salt
1/4 cup cocoa
125 grams unsalted butter, chilled and diced
1 egg yolk
1/2 tbsp cold water

Use this decadent pastry for the Lemon Jewel Ricotta Tart or the Christmas Cranberry and Chocolate Mince Tarts.

1. Put the flour, salt, cocoa and butter into a food processor and process until if forms fine crumbs.

2. Pulse in the egg yolk and 1-2 tbsp water until the mixture forms small moist balls of dough.

3. Turn out and bring together. Wrap in greaseproof paper and refrigerate for one hour before using.

1. Sift the flour, salt and cocoa into a bowl.

2. Rub in the butter until the mixture resembles fine breadcrumbs.

3. Use a knife to cut in the egg yolk and sufficient cold water until the mixture forms moist balls of dough.

4. Turn out and bring together. Wrap in greaseproof paper and refrigerate one hour until well chilled.

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