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Mini Raspberry Tarts with a Twist

Mini Raspberry Tarts with a Twist
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Delight in these charming Mini Raspberry Tarts, featuring a rich filling of fresh raspberries and a decorative touch, perfect for any occasion!

Ingredients

Scale
  • 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

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Spoon the raspberry filling evenly into each tart shell. Dot with small pieces of butter on top of the filling for extra richness.
  5. Use leftover pie crust to cut out small heart shapes and place them on top of the tarts for decoration.
  6. Brush the edges of the tarts and the heart shapes with the beaten egg for a golden finish.
  7. 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.
  8. 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

Find it online: https://mmmfoodie.com/mini-raspberry-tarts-with-a-twist/