Ahh, chocolate! Nothing kicks an ice cream pie into high gear like a chocolate tart crust. It’s excellent for frozen mousse, Peanut Butter Ice Cream and especially Grasshopper Ice Cream Pie.
INGREDIENTS | YIELD: 1 (9) TART SHELL
1 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
3 tablespoons sugar
Pinch salt
½ cup frozen butter, chopped
1 large egg
DIRECTIONS
1. Place the flour, cocoa, sugar, and salt in a food processor and pulse to combine. Scatter the pieces of butter over the mixture, and pulse to combine until dough is granular and clumpy, with some small bits and some about the size of peas.
2. Use a fork to break up the egg, then slowly pour into the dough, pulsing after each addition. Continue to pulse until the dough forms large clumps and holds together.
3. Remove dough from food processor, and press into a buttered tart pan with a removable bottom. Wrap tightly in plastic and freeze for up to 2 months or refrigerate for 2 hours or more.
4. To bake the crust, preheat the oven to 375°F. Butter a piece of foil, and press it over the dough, butter side down. Bake for 22–25 minutes, remove the foil, and continue to bake for 10 more minutes, or until golden brown.
5. Remove from oven and allow to cool before using.
