Cup of Yum
1. Sift the flour and cocoa powder into a large bowl then add the rest of the dry ingredients, stir to combine.
2. Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.
3. Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 1 hour.
4. After the dough is chilled, remove from the fridge and roll out using a rolling pin until ¼ inch (½ cm) thick.
5. You can cut out cookies at this point or make it into a tart or pie.
6. To make a tart, lay the pastry over a tart or pie pan tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).
7. Prick the base with a fork then place back in the fridge for 30 minutes.
8. Fill with filling of chocice or blind bake according to the recipe.

How to blind bake

Cup of Yum
1. To blind bake the pastry, grease a tart/pie pan with butter then add the pastry to the pan as directed above.
2. Line with baking parchment. Top with baking beads or uncooked rice and bake in a preheated oven at 350F/180C for 30 minutes.
3. Remove from the oven, remove the baking parchment and baking beads and allow to cool completely.