Chocolate Sucrée

METHOD

1. Mix flax meal and water to make flax egg in a small container and set aside.

2. Paddle room temperature AP Butter on low speed until no lumps.

3. Add Confectioner's Sugar and Vanilla Extract. Paddle until combined.

4. Add dries and mix until combined.

5. Scrape the bowl and add the Flax Egg.

6. Wrap the dough in plastic and rest in the refrigerator overnight.

7. Temper dough until soft to the touch, but still cold. Roll out into sheets: large tarts sheet to 6, .4cm/3mm, small sheet to 5, .3cm/2.25mm     

BAKE

· For 3" Tart Shells: 325°F High Fan, with liner and blind-bake weights (beans, rice, etc.)

· Bake for 12min

· Take tart shells out of the oven and let them sit for 2 minutes. 

· Remove the blind-bake beans and return the tart shells to the oven for 3 min.  

NOTES

· For 3" tart shells cut 3 3/16" round and 9.5" x .75" strips