The dough is incredibly forgiving and is able to be patched once in the pan. If the edges have started to crack, that's ok. If the dough sticks to the counter or rolling pin at any point, sprinkle on a bit more flour.Ĭontinue rolling out the dough until it's about 2 inches wider than the tart pan (simply place the tart pan on top of the dough to check) and is between ⅛"-¼" thick. Lightly flour a clean work surface and rolling pin, and begin rolling out the dough, turning it 90 degrees every few rolls. This will help to roll out the dough more evenly and with fewer cracks. Allow the dough to sit in the fridge for 2 hours to chill and firm up.Īfter the chill time is up, remove the dough from the fridge and let the chill come off for about 15 minutes. Transfer the dough to a large piece of plastic wrap, wrap completely to cover and seal, then press the dough into a round, 1" thick disk. At this point, scrape down the sides of the bowl, then add the flour and mix on low to combine. Next, add in the room temperature egg, salt and mix to break up and incorporate the egg. The cookies can be enjoyed as is, or can be iced and decorated.īegin by creaming together the room temperature butter and granulated sugar in a stand mixer fitted with the paddle attachment (or using a hand mixer) for about a minute on medium speed. Given that this is so similar to a cookie dough, any leftover scraps from creating the tart crust can be smooshed back together, rolled out again, and cut into cookies! Simply bake them on a parchment lined baking sheet and bake at 325℉ for about 10 minutes until lightly golden. I couldn't live without it (because tarts are life!). It is soft, easy to work with, and very forgiving! For all of my tarts, I use my trusty 9" Wilton Tart Pan with Removable Bottom. This method follows the same creaming method used in cookies, which is why the texture very closely resembles a crisp shortbread cookie. Sweet tart dough is made by creaming together butter and sugar, then an egg is added, followed by a bit of salt and the flour. This crust can be filled with all types of creams, curds, or ganaches. Additional Toppings: granulated peanuts, shredded unsweetened coconut, pomegranate seeds, freshly grated orange zest, grated sugar free chocolate, chopped roasted hazelnuts.Sweet tart crust, also known as pâté sucrée, short crust pastry, sweet pastry dough, is a sweet cookie-style dough used as a tart base for a delicate crunch.If you like your desserts on the sweeter side, you could try adding a little granulated sweetener that measures like sugar (for example Natvia Stevia) – no more than 1 – 2 teaspoons, or 1 tablespoon of raw honey. Whilst this is a rich chocolate tart, it’s not overly sweet.I used a ceramic tart dish that was 10 x 1.5 inches (25cm x 3.8 cm).Storage: Store in an air tight container for upto 4 days, and discard after this time.Coconut Cream: Make sure to buy full fat coconut cream for best results.Because there is no other source of sweetness in this recipe, its important to have a dates with the most sweetness. Can you use another type of dates? No, for this recipe, medjool dates are the best choice as they are sweeter than other date types.Medjool Dates: these should be pitted and at room temperature (so they are just a little soft and pliable).I steer away from the drinking chocolates found in the baking aisle as they have added sugar. Unsweetened Cocoa Powder: The unsweetened variety I usually find in the health food of the supermarket (Woolwoths and Coles in Australia).Alternative spices: Instead of using ground cinnamon, you could swap it with either ground chilli, or ground ginger using the same quantity.If making a full sized tart, I would recommend a ceramic tart dish 10 x 1.5 inches (25cm x 3.8 cm).Recipe Tips For making No Bake Chocolate Tart
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