Pâte Sablée

120 g AP flour

50 g almond flour

40 g powdered sugar

1/2 t salt

1/2 C butter, softened

1 egg, whisked

2 oz any type of chocolate (optional)

Together, weigh flour, almond flour, powdered sugar, and salt.

Process in a food processor about 30 secs.

Add butter and pulse 5 times.

Continue blending and pour in egg.

Wrap with plastic wrap and form into a disc.

Refrigerate at least 2 hours.

On a floured surface, roll dough to 1/8".
If dough gets too soft, refrigerate until ready or press into mold.
Line tart pan with parchment.
Gently press dough into pan.
With a rolling pin, roll over the top of the pan to trim excess.
Dock the bottom with a fork and freeze at least 30 mins.
Preheat oven to 375.
Place tart pan on baking tray and line with foil and pie weights.

Bake about 20 mins or until edges start to brown.

Remove pie weights.

Finish baking another 5-10 mins or until golden brown.

If using, melt chocolate gently and brush shell to create a barrier.
Let cool.

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