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PRESS-IN TART DOUGH: Makes one 10-inch crust (or enough dough for 12 tartlets). DIFFICULTY: Easy. MAKE AHEAD AND STORAGE: The tightly wrapped dough can be refrigerated for up to 4 days; bring to room temperature before using. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa powder and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more. Turn out the dough and use your fingers to press it into a 10-inch tart pan (see Pro Tip). Once the sides and bottom of the pan are fully covered, smooth the dough with your fingers to even out any thicker spots. Use a paring knife held flush against the rim of the pan to trim the excess dough, leaving a clean edge. Prick the dough all over with a fork. Freeze for at least 30 minutes and up to overnight. WHY IT WORKS: Creaming the butter and sugar for less time than you would for a cookie dough helps keep the crust from puffing up too much in the oven. PRO TIP: When pressing the tart dough into the pan, I start at the edges and work my way inward. This helps make the sides even (the hardest part, I think!), preventing too much buildup in the corners. DIRECTIONS FOR TARTLETS: Press each piece of dough into a 33/4-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about 1/8 inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a f
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Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Sweetened coconut cream — piña colada, coconut cake, desserts
Electric butter churn — artisan butter from cream in minutes