Chocolate Nut Dough {ModBak}

The last of the dough recipes in the Sweet Tarts & Pies section of The Modern Baker is only used in one recipe in the section — chocolate caramel pecan tartlets — although Nick Malgieri notes in the recipe that it would be good with any tart featuring chocolate. After my successes with sweet tart dough, nut tart dough, and press-in cookie dough, I knew this one would be great, too.

This recipe is similar to the nut tart dough, and even though it was my first time making it, I felt like I had done it before. I began by pulsing sugar and almonds in the food processor until the nuts were powdery.

Then I added flour, cocoa, baking powder, and salt, and pulsed to mix. Next, I put in cold butter that I had cut into small pieces, and pulsed the mixture until the butter was finely mixed in. Finally, the recipe called for an egg, egg yolk, and water. After adding the liquid ingredients, I mixed the dough until it came together in a ball.

I was making a half recipe and had to improvise on the liquids a bit (have you ever tried to mix in half an egg or half an egg yolk?) I used a whole egg, no yolk, and a very small amount of water. Nonetheless, my dough seemed a bit wet after it was mixed up. I thought about adding more flour, but decided just to chill it well and use plenty of flour when I rolled it out.

The dough firmed up nicely in the fridge, and with generous dusting, rolled out well, too. I was using the dough for tartlets, so I cut the rolled dough with a round scalloped cutter and pressed the circles into a mini muffin pan.

I chilled the dough in the pan for a few hours and baked it at 350°F for about 12 minutes. Despite having pricked the dough with a fork prior to baking, it rose up in the pan as it baked. I pressed the center of each tart down with a small ladle as soon as they came out of the oven, which worked well to get the tartlets in shape for filling.

The dough tasted great, almost like a chocolate cookie. As for the tartlets, well, you’ll just have to wait for my next post to see how they came out.

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14 Comments

  1. Renee said,

    July 21, 2011 at 4:29 pm

    I had the same problem with them rising in the middle while they baked. They were still yummy but left only a small hole to fill.

    • gaaarp said,

      July 21, 2011 at 6:21 pm

      Yeah, even with pressing them in, there was too much crust to filling. I wonder if it would have helped to put a few pie weights in each one.

  2. Kayte said,

    July 18, 2011 at 7:08 pm

    This is a whole lot of chocolate…gonna have to plan my day accordingly for this dough and the tarts with it. Guys are going to be in heaven, however. Yours look so cute, you do a great job of shaping all this stuff.

    • gaaarp said,

      July 18, 2011 at 8:30 pm

      Thanks. I’m definitely getting plenty of practice. My second attempt at tartlet shells (for the raspberry almond tartlets) was even better.

  3. July 17, 2011 at 8:18 am

    [...] tartlet shells for the chocolate caramel pecan tartlets. The recipe calls for shells made with chocolate nut dough, and since this is the first recipe to use that dough, I hadn’t made it yet. The lemon lime [...]

  4. Sara said,

    July 17, 2011 at 7:52 am

    How have I not made this yet! Maybe since I have already made three recipes from the puff chapter (I made the swiss crescents too but haven’t blogged on them, but they are fantastic) I can continue to catch up on tarts!

    • gaaarp said,

      July 17, 2011 at 10:30 am

      Always ahead of the game!

      • Sara said,

        July 18, 2011 at 3:29 pm

        Always ahead, perhaps, but always behind too…

  5. Pamela said,

    July 16, 2011 at 11:15 pm

    Looks good to me! Can’t wait to see the next post. ;)

    • gaaarp said,

      July 16, 2011 at 11:35 pm

      Thanks! You won’t have to wait long….

  6. Abby said,

    July 16, 2011 at 10:50 pm

    Makes me feel a little better to know yours puffed up, too, even though you remembered to prick them with a fork (unlike me). Still, they’re pretty easy to press back into shape straight out of the oven, aren’t they? Eager to hear your review of the chocolate tartlets…my prediction: tasty! =)

    • gaaarp said,

      July 16, 2011 at 11:02 pm

      The tartlet post will be up in the morning. I don’t want to give anything away, but let’s just say I didn’t have to figure out what to do with the leftovers.

  7. Margaret said,

    July 16, 2011 at 10:38 pm

    the chocolate dough was easy and quite tasty. I made whole recipe and 1/2 is in the freezer.

    • gaaarp said,

      July 16, 2011 at 11:01 pm

      I thought about making a full recipe and freezing half of it, but I tend to forget about things once I put them in the freezer.


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