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Chocolate Tart Crust
Makes One 9- or 10-inch Tart Crust
*1 1/4 cups all-purpose flour
*3/4 cup confectioners' sugar
*1/4 cup unsweetened cocoa powder
*Pinch salt
*8 tablespoons (1 stick) cold unsalted butter, cut into pieces
*1 large egg, lightly beaten
1Sift the flour, sugar, cocoa and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough.
2Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris