Mini Raspberry Tarts – Elegant & Bite-Sized Treats

Mini raspberry tarts are a beautiful bite-sized dessert made with crisp pastry shells, creamy filling, and bright fresh raspberries. They look bakery-worthy but are surprisingly easy to make at home. This mini raspberry tarts recipe is perfect for parties, holidays, afternoon tea, or special occasions.

Why You’ll Love This Recipe

• Elegant dessert with minimal effort
• Perfect individual serving size
• Sweet, creamy, and slightly tart flavor
• Ideal for parties and celebrations
• Can be made ahead of time

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon cold water
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

Step-by-Step Instructions

1. Preheat oven to 350°F.
2. Combine flour and granulated sugar in a bowl.
3. Cut butter into the flour mixture until crumbly.
4. Add egg yolk and cold water, then mix until dough forms.
5. Press dough into mini tart or muffin pans.
6. Bake for 12–15 minutes until lightly golden.
7. Cool tart shells completely before filling.
8. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Spoon or pipe cream into cooled tart shells.
10. Top each tart with fresh raspberries.

Tips & Variations

• Chill dough before baking for sharper edges
• Use a piping bag for a professional look
• Add lemon zest to the cream for brightness
• Swap raspberries for strawberries or blueberries
• Dust lightly with powdered sugar before serving

Storage & Freezer Instructions

• Store in an airtight container
• Refrigerate for up to 2 days
• Add raspberries just before serving for best texture
• Freeze tart shells only, not filled
• Thaw shells at room temperature before filling

Serving & Pairing Ideas

• Serve with coffee or tea
• Pair with sparkling lemonade
• Add to dessert platters
• Garnish with mint leaves
• Serve chilled for best flavor

Frequently Asked Questions

Can I make mini raspberry tarts ahead of time?

Yes, you can bake the tart shells a day in advance and store them at room temperature. Fill them shortly before serving to keep the shells crisp and fresh.

Can I use frozen raspberries?

Fresh raspberries work best, but frozen raspberries can be used if thawed and gently patted dry to remove excess moisture.

What can I use instead of heavy cream?

You can use stabilized whipped cream or a mascarpone-based filling for a richer texture and flavor.

How do I keep the tart shells from shrinking?

Chill the dough before baking and press it firmly into the pan to help it hold its shape.

Ready to Make It?

These mini raspberry tarts are elegant, creamy, and full of fresh flavor. Save this recipe now so you can make a beautiful dessert that always impresses guests.

You Might Also Like

• Lemon Chiffon Cake – A light and airy cake with bright citrus flavor.
• Strawberry Shortcake Bars – Soft layered bars filled with fresh strawberries and cream.
• Blueberry Popovers – Crisp on the outside and tender inside with juicy blueberries.
• Vanilla French Beignets – Pillowy fried pastries dusted with powdered sugar.

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