Delicious Mini Raspberry Tarts for Sweet Celebrations

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These Mini Raspberry Tarts are a delightful dessert bursting with flavor, perfect for sweet celebrations.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 12 tarts

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tarts

12 pieces Ready-Made Mini Pie Shells Thaw if frozen before filling.
2 cups Frozen Raspberries Can substitute with blackberries or blueberries.
0.5 pieces Lemon Juice of half a lemon.
0.5 cups Granulated Sugar Adjust to taste.
2 tablespoons Cornstarch To thicken the raspberry juice.

For the Heart-Shaped Crisps (Optional)

1 cups Extra Pie Dough Use leftover dough for decoration.

Equipment

Oven
Baking Sheet
Parchment Paper
medium bowl
cookie cutter

Method

Step-by-Step Instructions for Mini Raspberry Tarts

Preheat your oven to 350°F (175°C). Prepare your baking sheet with parchment paper.
Arrange 12 mini pie shells on the baking sheet. Thaw if frozen for about 15 minutes.
In a medium bowl, mix the frozen raspberries with lemon juice, sugar, and cornstarch.
Spoon the raspberry mixture into each shell, leaving some space at the top.
Bake for 20–25 minutes until the crust is golden brown and juices bubble.
Remove from oven and let the tarts cool on a wire rack.
If using, roll out extra pie dough to cut heart shapes. Bake until golden brown.
Decorate each tart with heart-shaped crisps and serve warm or at room temperature.

Nutrition

Serving: 1tartCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 120mgPotassium: 80mgFiber: 2gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

These Mini Raspberry Tarts can be enjoyed year-round with either fresh or frozen berries. Store leftovers in an airtight container or freeze for later.

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