Pâte Sucrée

5 T butter, very soft
1/16 t salt
60 g powdered sugar
2 egg yolks
1/2 t vanilla, lemon, or almond extract
1/2 t lemon zest
163 g AP flour
2 oz any type of chocolate (optional)

In a stand mixer, cream butter and salt.
Add sugar just until combined.
Whisk in yolks, extract, and zest.
Gently fold in flour until uniform.
Shape into a disc and refrigerate at least 1 hour.
On a floured surface, roll dough to 1/8".
If dough gets too soft, refrigerate until ready.
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 350.
Place tart pan on baking tray and line with foil and pie weights.
Bake 20-25 mins or until edges start to brown.
Remove pie weights.
Finish baking another 10 mins or until golden brown.
If using, melt chocolate gently and brush shell to create a barrier.
Let cool.

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