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9 May

CHOCOLATE RASPBERRY TARTS FOR THREE

chocolate raspberry tarts for three

Perhaps it was the perfectly ripened raspberries I scored from Trader Joes. Maybe it was the luscious bittersweet chocolate filling.

Or, It could have very well been the perfectly flaky tart crust that made these tarts so (as cliche as it may sound) incredibly AMAZING!

I’ve missed baking so much… and after a few blunders; like the four attempts I made to get these to turn out right. It finally feels like I’ve gotten my bearings back.

Well, at least to a certain extent.

I had originally intended on scaling this recipe down for two. Only because during the initial development phase I ran into a dilemma when pulling out my four 4 1/2″ tart pans. It turned out I only had the removable bottoms for two out of the four. UGH!

I searched high and low throughout the house, all to no avail. The missing two bottoms have yet to resurface.

I proceeded with my recipe and when it came time to rolling out the dough I blurted out that I had enough tart dough left for a third tart. Then my boyfriend nonchalantly chimed in… why don’t you use aluminum foil for the base of the missing tart pan base. (Duh!? I thought to myself.) I figured I’d give him some credit though because I am nice like that.

So there you have it… the whole backstory as to why I am sharing a recipe for Chocolate Raspberry Tarts for Three.

Oh, and one thing I cannot emphasize enough! Please, please, please, sift the cake flour and confectioners sugar before you weigh it. It’s so very important.

Ok, now please go forth and bake ’till your heart’s content.

Thanks so much for reading! x-j

chocolate raspberry tarts
chocolate raspberry tarts
chocolate raspberry tarts for three
chocolate raspberry tarts for three
chocolate raspberry tarts
chocolate raspberry tarts

Print Recipe
Chocolate Raspberry Tarts For Three
The combination of a buttery flaky crust, rich smooth chocolate filling, and fresh raspberries make for a perfect bite.
Cuisine French
Prep Time 30 min
Cook Time 1 hr 5 min
Passive Time 1 hr
Servings
tarts
Ingredients
Crust
topping
Cuisine French
Prep Time 30 min
Cook Time 1 hr 5 min
Passive Time 1 hr
Servings
tarts
Ingredients
Crust
topping
Instructions
Crust
  1. In a medium bowl whisk together flour and sugar. Add unsalted butter and blend using a pastry blender or a food processor. You want to blend the butter until it resembles a coarse meal. Add beaten egg into the dough and blend just until incorporated making sure not to overwork the dough. Carefully form a disc with the dough. Wrap in plastic wrap then chill in the freezer for at 30 minutes.
  2. Pre-heat oven to 425 F.
  3. Remove dough from freezer. Divide into thirds. Roll out three rounds and line 3 4 1/2" tart pans with a removable base. Place tart pans in freezer for 5 minutes.
  4. Pre-bake tart shells for 5 min. Then reduce oven temp to 375 F.
Chocolate Filling
  1. In a small saucepan over low heat, melt chocolate, butter and instant espresso.
  2. In a small bowl whisk together egg, sugar and vanilla exctract.
  3. Carefully temper egg mixture by slowly pouring the melted cocolate into the egg mixture until it is all combined.
Tart Prep
  1. Divide the chocolate filling amongst the three pre-baked tart shells.
  2. Bake tarts for 15 min.
  3. Place tarts on a wire rack, allow them to come to room temperature.
  4. Top tarts with fresh raspberries and a little dusting of confectionars sugar.
  5. Best enjoyed chilled. Will keep covered in the refrigerator for up 4 days.
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