Chocolate Crust

Martha Stewart Living

Makes one 10-inch tart shell

    1 cup flour                                                    
    1/4 cup + 1tbsp sugar                                          
    1/4 cup unsweetened cocoa                                      
    1/2 teaspoon salt                                              
    1/2 teaspoon ground cinnamon                                   
    1/4 teaspoon ground cloves                                     
    1/2 cup unsalted butter pieced                                 
    1 egg                                                          
    4 ounces semisweet chocolate bar fine chop                     

In the bow! of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.

Preheat oven to 350". On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.

Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

MY NOTE: Pretty easy. No need to really roll out.  You can just press it into the tin directly.  Make sure it comes up all the way to the edge or else filling will spill over.  Very chocolatey crust, so if you want to lighten it up, omit the extra chocolate on the bottom.