It’s National Raspberry Tart Day! I found a recipe that combines the tarts with white chocolate, but I think milk or dark could be substituted with (more) delicious results!
Raspberry Tarts
Dough:
3/4 c. flour
3/4 c. cake flour
1/4 c. sugar
1 egg yolk
1 tbsp. whipping cream
4 oz. chilled butter, cut into bits
Ice water
Mix flours and sugar in food processor. Add butter and pulse until mixed. Add egg yolk beaten with cream. Add ice water, if needed. Chill 2 hours. Roll out and put into a 2-part 10-inch tart pan. (Cover with foil and add pie weights before baking.) Bake at 375 degrees for …read more

Tarts may seem like a lot of trouble but they really couldn’t be easier. If you don’t have a tart pan you can use a springform pan, or just put it in a pie dish!
Chocolate Raspberry Tart
Crust
1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces plain chocolate wafers)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup sugar
Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on …read more

During a chocolate expedition a couple of weeks ago I came across some Limited Edition Razzberry M&M’s.