INGREDIENTS

• 3 dl (1 cup + 4 tbsp) Flour
• 3 tbsp Cocoa
• 1/2 tsp Salt
• 3 tbsp Powdered Sugar
• 100 g (1 stick) Butter
• 1 Egg Yolk
• 1/2 tsp Vanilla Essence

DIRECTIONS

1. Mix flour, cocoa and salt in a bowl and set a side
   
2. In a food processor pulse butter and powdered sugar until smooth
   
3. Add the egg yolk and vanilla essence and pulse few times
   
4. Add the dry ingredients and pulse until just corporated
   
5. Press the dough together into a disk, wrap in plastic film and place in the fridge for 1 hour or maximum of 3 days
   
6. Grease a 21-25 cm (8-9,5 inch) pie pan (I use one with loose bottom)
   
7. Roll out dough between 2 sheets of parchment paper to 3 mm (1/8 inch) thickness
   
8. Transfer dough to pie dish, pressing gently onto bottom and up the sides. Chill for 30 minutes.
   
9. Heat the oven to 160°C (320°F) Bake the crust for 15-20 minutes or until baked through
   

Recipe: Click here for the dessert recipe