To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
To bake the crust: Preheat oven to 350F/180C and place rack in the center.
- If you prefer a sweeter dough, you can use more sugar. I suggest an additional 2-4 tablespoons.
- For a stronger chocolate flavor and deeper brown color, add an additional tablespoon of cocoa powder.
- Once you’ve perfected this recipe, try replacing the whole egg with 1 egg yolk plus ½ -2 tablespoons heavy cream to make it richer and even more delicious.