Eggless Chocolate Tart Shell Recipe in the description

Eggless Chocolate Tart Shell
Welcome back to my series “Back to Basics” where I am sharing the fundamental recipes that builds the foundation of every master dessert. Today I am sharing my best ever eggless chocolate tart shell recipe which is delicate, crumbly in texture and is totally melt in the mouth. I have shared the tips in the video, so please watch it carefully.
Talking about the two most important techniques used in making of this tart shell is Rub-In method and Blind Baking. Rub in method is used in making of the dough to achieve the flakiness and the perfect texture of the shell. Blind baking is a baking technique which we are using to pre bake the tart first before adding the filling. So we add some baking weights to it to prevent the puffing of the tart dough. The recipe is very versatile to use and you can pair it with any filling you prefer.
Ingredients
120 gms flour
20 gms cocoa powder
100 gms cold butter
30 gms icing sugar
20 gms cold milk
Method
1. In a bowl, sift in the flour, cocoa powder, icing sugar and butter cubes. Using hands, rub the butter with flour until it resembles a sandy texture.
2. Then add milk to combine the dough together. Don’t over knead it. Make it a rough dough, cling wrap and chill it overnight.
3. Next day, roll the dough to .5 inch thick and chill it again.
4. Cut the circles according to your tart mould. Line your tart accordingly, cut the edges and freeze the tart moulds.
5. Put a piece of parchment paper on the moulds and put some kala chana or rice and blind bake them for 10 minutes at 180 degrees celsius.
6. Remove the weight and bake them again for 10 minutes. Let them rest and your tart moulds are ready.
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