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