Crust ingredients:
Filling ingredients:
extras: additional cocoa powder, for rolling; 1 egg yolk & 1 tablespoon water, for
brushing; superfine sugar, for sprinkling
-Process flour, cocoa, sugar and salt until blended. Add butter (pieces). Process until
the butter looks like pea-sized gravel. Pour water in, and process until the dough comes
together. If it looks dry, sprinkle in a bit more (about 1 tablespoon) water.
-Flatten the dough into a disc (about 6 inches in diameter), and wrap with plastic wrap.
Refrigerate until chilled (at least 2 hours, up to overnight).
-After the dough has chilled: preheat your oven to 350 degrees. Line a baking sheet
with parchment.
-Place filling ingredients into a medium bowl and stir until combined.
-Remove the dough from the refrigerator. Sprinkle your counter (or marble slab) with
cocoa powder. Place the dough onto the counter and sprinkle the surface of the dough
with a bit more cocoa powder. Roll the dough into a 10 to 12-inch circle (the edges will
be rough--don't stress about this!).
-Move the crust onto the parchment-lined baking sheet (I find it easier to move if I fold it
first, then unfold it once it is on the baking sheet).
-Spread the strawberry filling onto the center of the crust, leaving about a 1 1/2 inch
border of crust around the edges.
-Fold the edges in, starting on one edge and then moving around the circle, pleating
as you go around.
-Whisk the egg yolk with 1 tablespoon of water and brush onto the crust. Sprinkle with
about a tablespoon of superfine sugar.
-Bake for 38 to 40 minutes. until the crust is cooked. Serve warm, topped with whipped
cream or vanilla ice cream.