These Mini Raspberry Tarts with a Twist have quickly become a favorite in my home, especially during the summer months when the berries are just bursting with flavor. I remember making them for a family gathering last year, and they absolutely vanished within minutes! Everyone was raving about how cute and delicious they were—definitely a crowd-pleaser.
These tarts are a perfect blend of sweet and tart, with a delightful flaky crust that just melts in your mouth. The fresh raspberries bring a pop of color and tanginess, while the “twist” makes them stand out from your usual tart. Plus, they’re surprisingly easy to whip up, making them a great option for when you want to impress without spending all day in the kitchen. If you love these, you might also enjoy trying my Mini Lemon Tarts for another refreshing bite!
Why You’ll Love This Mini Raspberry Tarts Recipe
- Bright and tangy raspberry filling with a touch of lemon for zest
- Dramatic heart shapes for a charming presentation
- Quick and easy using store-bought pie crust or homemade for extra love
- Customizable sweetness based on your taste—just adjust the sugar!
- Perfectly portioned for sharing, snacking, or as an elegant dessert
- Delicious warm or at room temperature, making them versatile for any occasion
These tarts feature a delightful combination of fresh berries and a buttery crust, making them a perfect treat for any gathering or a sweet indulgence just for you!
How to Make Mini Raspberry Tarts with a Twist
These charming little Mini Raspberry Tarts are not only delicious but also a fun way to impress your guests! Perfect for tea time, a sweet brunch, or even as a delightful dessert, they bring a fresh burst of berry goodness that everyone will love.
What You’ll Need:
- Pre-made pie crust – store-bought or homemade works well! I often grab the Pillsbury brand for convenience; it’s flaky and so easy to use.
- Raspberries – 2 cups, fresh or frozen. Fresh raspberries are the best for flavor, but if they’re out of season, frozen is a great alternative.
- Granulated sugar – 1/2 cup, adjust according to your taste. If you like it sweeter, don’t be shy!
- Cornstarch – 1 tablespoon, this will help thicken the filling beautifully.
- Lemon juice – 1 tablespoon, it brightens the flavor and balances the sweetness.
- Vanilla extract – 1 teaspoon for a warm taste that enhances the fruitiness.
- Butter – 1 tablespoon, for dotting on the filling. I prefer unsalted so I can control the flavor!
- Egg – 1, beaten for a lovely golden glaze.
- Flour – for dusting if you choose to roll out your dough. Any all-purpose flour will do!
The Directions:
- Preheat your oven to 375°F (190°C) so it’s nice and hot when your tarts are ready to bake.
- If you’re using store-bought pie crust, roll it out on a floured surface to your desired thickness. Cut out circles that fit into your mini tart pans.
- Press the dough evenly into the tart pans, ensuring no gaps or air pockets.
- In a medium saucepan over medium heat, mix the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook until bubbly and thickened, about 5-7 minutes. It should smell heavenly!
- Remove from heat and let the filling cool slightly while you get your tart shells ready.
- Spoon the warm raspberry filling evenly into each tart shell. For a little extra richness, dot a few small pieces of butter on top of the filling.
- Use any leftover pie crust to cut out small heart shapes and decorate the top of each tart. How cute is that?
- Brush the edges of the tarts and heart shapes with the beaten egg for that gorgeous golden finish.
- Pop the tarts into your preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the tarts cool for at least 10 minutes before carefully removing them from the pans. They can be enjoyed warm or at room temperature!
Enjoy your delightful Mini Raspberry Tarts with a twist! I can’t wait for you to share these with friends and family—you’re going to love how they brighten up any occasion!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be sure to thaw them first! To thaw, simply place them in a colander and let them sit at room temperature for about 30 minutes. Drain any excess liquid before adding them to the saucepan to prevent the filling from becoming too watery.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch on hand, you can use arrowroot starch or all-purpose flour as an alternative. Use the same amount as cornstarch; however, keep in mind that using flour might make the filling a bit cloudier. Just ensure you cook it until it thickens!
How Should I Store Leftover Tarts?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to crisp up the crust again!
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the raspberry filling a day in advance. Just let it cool completely and store it in an airtight container in the refrigerator. When you’re ready to assemble, simply bring it back to room temperature before filling your tart shells.
More Delicious Berry Recipes!
If you love raspberries, you’re going to enjoy these tasty recipes. Check them out below:
- Mini Raspberry Tarts with a Twist
- Blueberry-Filled Cinnamon Rolls
- Vanilla Cinnamon Milk Tea Delight
- Trisha’s Creamy Grape Salad
- Fresh Peach Daiquiri Bliss
Mini Raspberry Tarts with a Twist
Delight in these charming Mini Raspberry Tarts, featuring a rich filling of fresh raspberries and a decorative touch, perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (adjust based on sweetness preference)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, for dotting
- 1 egg, beaten (for egg wash)
- Flour, for dusting (if rolling out dough)
Instructions
- Preheat your oven to 375°F (190°C).
- If using a pre-made pie crust, roll it out on a floured surface and use a round cookie cutter to cut out circles that fit into your mini tart pans. Press the dough into the pans evenly.
- In a medium saucepan over medium heat, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.
- Spoon the raspberry filling evenly into each tart shell. Dot with small pieces of butter on top of the filling for extra richness.
- Use leftover pie crust to cut out small heart shapes and place them on top of the tarts for decoration.
- Brush the edges of the tarts and the heart shapes with the beaten egg for a golden finish.
- Place the tarts in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the tarts to cool for at least 10 minutes before removing them from the tart pans. Serve warm or at room temperature.
Notes
For an extra twist, try adding a sprinkle of cinnamon to the filling or a dollop of whipped cream on top before serving. Store leftover tarts in an airtight container in the fridge for up to 2 days.
Keywords: mini tarts, raspberry dessert, easy pastry, sweet treats, party snacks
