CHOCOLATE PATE SUCREE
Use this crust to make any number of chocolatey treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 nine-inch tart
Number Of Ingredients 7
Steps:
- Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
- Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.
EASY CHOCOLATE PATE SUCREE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 7
Steps:
- Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
MICHEL ROUX'S PATE SUCREE
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
- Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
- Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
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