Chocolate Crust (Wafers)

This crust is perfect for the chocolate lover, and is made with crushed chocolate wafers. Try it for your next tart or pie.

Chocolate Wafers:
2 cups all-purpose flour, unbleached (10 oz by weight)
½ cup unsweetened cocoa powder (2 oz by weight)
2 tsp. baking powder
½ tsp sea salt
1 cup butter at room temperature (2 sticks)
1 cup Monk Fruit Sweetener with Erythritol (Granular)
6 Tbsp. milk
2 tsp. pure vanilla extract

Wafer Pie Crust:
4 cups chocolate wafer crumbs
½ cup unsalted butter, melted

In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, and salt. Set this aside.

With a hand mixer or a stand mixer, cream together the butter and sugar (you want to cream until the sugar granules are no longer visible, but if you rub the mixture with your fingertips you can still feel the sugar granules. This takes a few minutes). Mix in the milk and vanilla, then add in the dry ingredients. Mix together until combined, and note that the dough will be crumbly, but it should hold together when you press a clump between your fingertips.

Shape the dough into a log, and wrap in wax paper or plastic wrap. Refrigerate for at least an hour to allow the butter to firm up.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Slice the log into 1/8" thick wafers. Lay the dough circles on a silpat or parchment lined baking sheet, giving them an inch in between cookies to allow them to spread. Bake for 15 minutes until dry to the touch, then let them cool completely. They should crisp as they cool.

To Make the Chocolate Wafer Pie Crust:
Stir the wafer crumbs with the melted butter and press it out into your tart or pie pan. Press very firmly with your fingertips or with something flat, like the bottom of a glass or measuring cup.

Bake the crust for 15 minutes, then let it cool. It’s now ready to be filled.