By: Author Judy Wilson
Posted on - Last updated:
Categories Desserts
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This easy Mini Raspberry Tarts recipe is so delicious and is made with just a few simple ingredients for an amazing individual dessert perfect for any occasion.
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Easy Mini Raspberry Tarts Recipe
These Mini Raspberry Tarts are such an easy individual dessert to serve at any event for any occasion.
This recipe uses frozen raspberries which means you can make these tarts anytime of the year! If you don't have frozen raspberries in your freezer you can use frozen blackberries or blueberries.
Another benefit of frozen berries is you don't have to worry about them going bad before you use them.
Ingredients
See printable recipe card below for specific measurements and complete instructions.
Ready-made mini pie shells - If your mini pie shells are frozen be sure to thaw them.
Frozen raspberries - Using frozen instead of fresh raspberries helps it maintain shape while baking and doesn't become mushy.
Juice of half a lemon - Adds additional flavor to the tarts.
Granulated sugar - Gives the raspberries a little sweetness.
Cornstarch - Helps to thicken the juices.
How To Make Mini Raspberry Tarts
STEP 1 - Preheat oven to 350 degrees. Place 12 of the mini pie shells on a baking sheet. (If using frozen pie shells thaw them for about 15 minutes.)
STEP 2 - In a large bowl add frozen raspberries and stir in the lemon juice. Then coat the raspberry mixture with sugar and cornstarch.
STEP 3 -Scoop prepared raspberries into the mini pie crust shells without overfilling them.
STEP 4 -Bake for 20 to 25 minutes until crust is golden. Cool on a rack.
STEP 5 -Take the extra mini pie crust shells and roll each one out on a smooth surface. Roll them just enough to make it flat but keep its shape and size.
STEP 6 -Use a heart shaped cookie cutter to cut out small hearts. Place them on baking sheet lined with parchment paper and bake for 10 minutes.
STEP 7 -Once the heart crusts are baked, place in the center of each one of the tarts and allow to cool.
You can't get much easier than this delicious dessert! The raspberries and flaky crust provide the best flavors with minimum effort.
Handy Kitchen Items You Might Like
Every kitchen needs these 100% Cotton Soft and Absorbent Dish Towels.
This 12 piece metal Cookie Cutters Set is perfect for baking.
Classic Wood Rolling Pin works great for rolling out pizza dough, pie crusts, tarts, and cookies.
More Berry Desserts You Might Like
If you love desserts with berries in them, here are a few more easy Berry Desserts you might like!
- No Bake Berry Cheesecake with Pretzel Crust
- Mixed Berry Oatmeal Bars
- No Churn Berry Pie Ice Cream
- Homemade Blueberry Pie With Lattice Crust
- Strawberry Crumb Bars
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Mini Raspberry Tarts Recipe
Author: Judy Wilson
This easy Mini Raspberry Tarts recipe is so delicious and is made with just a few simple ingredients for an amazing individual dessert perfect for any occasion.
Print Recipe Save Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 12
Ingredients
- 17 ready-made mini pie shells
- 2 cups frozen raspberries
- juice of half a lemon
- ½ cup granulated sugar
- 1 Tablespoons cornstarch
Instructions
Preheat oven to 350 degrees.
Place 12 of the mini pie shells on a baking sheet. (If using frozen pie shells thaw them for about 15 minutes.)
In a large bowl add frozen raspberries and stir in the lemon juice. Then, coat the raspberry mixture with sugar and cornstarch.
Scoop prepared raspberries into the mini pie crust shells without overfilling them.
Bake for 20 to 25 minutes or until crust is golden. Cool on a rack.
Take the extra mini pie crust shells and roll each one out on a smooth surface. Roll them just enough to make it flat but keep its shape and size.
Use a heart shaped cookie cutter to cut out small hearts. Place them on baking sheet lined with parchment paper and bake for 10 minutes.
Once the heart crusts are baked, place in the center of each one of the tarts and allow to cool.
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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