Use this decadent pastry for the Lemon Jewel Ricotta Tart or the Christmas Cranberry and Chocolate Mince Tarts.

Ingredients

• 1½ cups flour
• pinch salt
• ¼ cup cocoa
• 125 grams unsalted butter, chilled and diced
• 1 egg yolk
• ½ tbsp cold water

Method

1. Put the flour, salt, cocoa and butter into a food processor and process until if forms fine crumbs.
2. Pulse in the egg yolk and 1-2 tbsp water until the mixture forms small moist balls of dough.
3. Turn out and bring together. Wrap in greaseproof paper and refrigerate for one hour before using.

To Make by Hand

1. Sift the flour, salt and cocoa into a bowl.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Use a knife to cut in the egg yolk and sufficient cold water until the mixture forms moist balls of dough.
4. Turn out and bring together. Wrap in greaseproof paper and refrigerate one hour until well chilled.