CHOCOLATE AND PINE NUT TART STEP 1: | MAKE THE TART DOUGH
This is not a regular american pie crust. Not that there is anything wrong with that, its just not what we want for this particular tart.
This pate sucree dough is rich, buttery, and more like a cookie. It will set up perfectly for holding a firm pine nut caramel and chocolate ganache.
Start by weighing all of the ingredients.
Sift the dry ingredients separately.
Next, using a kitchen aid stand mixer on low speed, cream together the butter and powdered sugar.
Slowly add the flour a little bit at a time while alternating with one egg at a time.
Continue this process until all of the flour and eggs are incorporated.
Once dough is finished, wrap in plastic wrap and freeze till firm. Roughly 1 hour.
TART DOUGH RECIPE:
2 cups powdered sugar
3 1/2 cups AP flour
9 oz. unsalted butter
Note: Make sure not to over mix, as this will cause a dense tart dough.