-
In a food processor, pulse together the flour, charcoal powder, and salt until combined.
-
Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
-
Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
-
Wrap the dough in plastic cling film and refrigerate for 30 minutes.
-
Preheat the oven to 350 degrees F.
-
Grease and flour a 9" tart pan.
-
Roll out the crust dough into a circle on a floured work surface.
-
Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
-
Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
-
TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between.
-
Place the pan in the oven and blind bake the crust for 20 minutes.
-
Remove from oven and let cool.