Chocolate Pastry
"A Delicious Change from Vanilla "
Prep Time: 7 minutes Cooking Time: 12-15 minutes + Degree of Difficulty: Easy
Ingredients
1 ½ cups plain flour
¼ cup cocoa powder, sifted 3 tablespoons caster sugar 115grams of cold butter, cubed 1 egg yolk 1-2 tablespoons cold water Method
1) If your pans need it spray with oil (use something with no flavour such as canola or bran oil)
2) Preheat oven to 180o C (350oF) 3) Place the flour, cocoa, sugar and butter in the food processor and process 10 – 20 seconds until it looks like fine breadcrumbs 4) Using the pulse feature, add the egg yolk and water – 1 tablespoon at a time to ensure you need all the water 5) When the ingredients form a ball turn off the processor 6) If you plan to roll your pastry flatten into a disk, wrap in cling film and place in freezer ( 10 – 15 minutes) or fridge ( 30 minutes) before rolling out 7) If you plan to use my easy method, you do the cases in the tray and then place in the fridge or freezer 8) Bake for 12- 15 minutes – until pastry is firm 9) Cool in the pan, then carefully tip pan upside down over a wire rack and the shells should drop out! 10) Store in an airtight container |
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