The dough will be enough to make 6 tarts and 6 larger and 6 smaller sable cookies
Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt
Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
After the dough rested roll it out into 2mm thickness between two Silicine baking mats. Do not use extra flour for rolling Place the dough into the freezer for 15 min in between two Silicone baking mats. Do not remove the mat at this point Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top Take the dough out from the freezer and using one of the Perforated tart rings, cut out 6 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an offset spatula and place them into the rings one by one If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
Cut 6 long stripes out of the dough, this will be the side of the tart
Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
Place the perforated tart rings with the tart dough in them into the freezer for 2 hours While tart dough is in freezer, prepare the sablee cookies. Using the remaining dough repeat the process. Roll it into 2mm thickness between two Silicone baking mats, use the freezer if dough gets too soft to work with Cut out 12 circles with the help of 2 cookie cutters; 6x small ones and 6x larger ones eg. 3 cm and 5 cm in diameter. Make sure the larger one is not bigger than the actual diameter of the tart
Freeze the sable cookie circles too before baking. It is enough to freezer them for about 1h
Pre-heat oven to 160C / 320F (no fan)
Bake the sable cookies in between two Perforated "air" baking mats for about 15 minutes After tart dough is well frozen (2h), take them out of the freezer and trim the top to the level of the tart rings with a sharp knife
Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mats For the cookies, re-roll the leftover dough and cut out 6 smaller and 6 larger size cookies then bake them at 160C / 320F (no fan) for 10 minutes