Pour the sugar in the bowl of kitchen aid before adding the softened butter.
Mix slowly. Gradually add the eggs and stir in flour.
Knead the dough with the palm of the hand on a lightly floured marble to obtain homogeneous dough. Filming the dough and refrigerate at least 2 hours. Knead the dough again to soften.
Cut with cookie cutter and refrigerate for easier drilling. Fill the tart with parchment paper and ceramic balls and bake pie crusts in a ventilated oven for 12 to 15 minutes at 180°C (360°F).
Dose the chocolate cream piecrusts. Bursting any bubbles with a torch.