1 1/4 cups (310 ml) unbleached all-purpose flour

1/2 cup (125 ml) icing sugar

1/4 cup (60 ml) cocoa powder

1/2 teaspoon (2.5 ml) baking soda

1 pinch salt

3/4 cup (180 ml) cold unsalted butter, cubed

3 tablespoons (45 ml) ice water, approximately

In a food processor, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the butter and pulse until the mixture has the texture of sand. Add the water. Pulse again until the dough just begins to form. Remove the dough from the food processor and form into a cylinder. Cut the cylinder into eight and form into eight discs with your hands. If the dough seems too soft to be handled, place the discs on a plate, cover and refrigerate for about 30 minutes.

Roll each disc of dough to about 3-mm (1/8-inch) thick. Line eight 10-cm (4-inch) tart moulds with a removable bottom. Prick the entire surface of the dough with a fork. Place the pastries on a baking sheet and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Bake the crusts in the oven for about 18 minutes. Let cool completely. Set aside.

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