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Mini Raspberry Tarts Recipe

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4.3 from 3 reviews

These Mini Raspberry Tarts are a delightful and easy-to-make individual dessert featuring tender mini pie shells filled with a luscious raspberry filling made from frozen raspberries, lemon juice, sugar, and cornstarch. Perfect for any occasion, these tarts bake to golden perfection and are adorned with charming heart-shaped crust cutouts for a beautiful finishing touch.

Ingredients

Pie Shells

  • 17 ready-made mini pie shells

Filling

  • 2 cups frozen raspberries
  • Juice of half a lemon
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the tarts.
  2. Prepare pie shells: Place 12 mini pie shells on a baking sheet. If using frozen pie shells, thaw them for about 15 minutes beforehand to ensure even baking.
  3. Make raspberry filling: In a large bowl, combine the frozen raspberries and lemon juice. Stir gently, then sprinkle in the sugar and cornstarch, tossing until the raspberries are evenly coated and the mixture is slightly thickened.
  4. Assemble the tarts: Spoon the prepared raspberry filling into each mini pie crust shell, filling them without overfilling to avoid spillage during baking.
  5. Bake the tarts: Place the baking sheet with filled pie shells into the oven and bake for 20 to 25 minutes, or until the crusts turn golden brown and the filling is bubbly. Remove from oven and cool on a wire rack.
  6. Prepare decorative crust hearts: Take the remaining mini pie shells and roll each out gently on a smooth surface just enough to flatten while maintaining size. Use a heart-shaped cookie cutter to cut out small hearts, arrange them on a parchment-lined baking sheet, and bake for 10 minutes until lightly golden.
  7. Decorate the tarts: Once the heart-shaped crust pieces have cooled, place one heart atop the center of each tart for a cute, decorative finish.
  8. Serve and enjoy: Allow the tarts to cool completely before serving. These mini raspberry tarts are perfect as an elegant dessert or charming treat at any event.

Notes

  • If you cannot find mini pie shells, you can use regular pie crust dough cut into smaller circles.
  • Frozen raspberries can be substituted with fresh raspberries if desired; reduce sugar slightly to balance sweetness.
  • For a glossy finish, consider brushing the crust hearts with an egg wash before baking.
  • Store leftover tarts in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • These tarts can be served with whipped cream or vanilla ice cream for added indulgence.

Find it online: https://marthatasty.com/mini-raspberry-tarts-recipe/