Mini Raspberry Tarts

These mini raspberry tarts are made with a homemade crust, a pastry cream filling and topped with fresh raspberries.

A perfect and impressive way to fully enjoy fresh raspberries!

Raspberry tart

These raspberry tarts are in mini form because sometimes it's nice to have your very own dessert!

I have to be honest. These tarts take a few steps to make, but it's totally worth it. I've made a homemade crust (a Pâte Sucrée), a homemade pastry cream (Crème Pâtissière)and topped the tarts with homegrown raspberries.

Don't worry if you don't have homegrown raspberries! Store bought work perfectly too!

One good thing about making these mini raspberry tarts, is everything can be made ahead of time and then assembled at dessert time.

In fact, you need to make it ahead of time, because the pastry cream needs to chill and the crust needs to cool.

As I said, this recipe does have a lot of steps, but don't let that scare you off. You can do this!!!

Key ingredients

• Tart Shells
  • Flour
  • Butter
  • Egg Yolk
  • Sugar
  • Vanilla
  • Milk
• Pastry Cream
  • Milk
  • Egg Yolks
  • Sugar
  • Butter
  • Vanilla
• Tarts
  • Fresh Raspberries
  • Apricot Jam - for the glaze. Can also use red currant jelly

Step by step directions

Tart shells or crust (Pâte Sucrée)

• Combine flour, sugar, salt together with cubed butter
• Mix with your fingers or a pastry blender until mixture resembles coarse crumbs

• In a separate bowl, combine egg yolk, milk and vanilla
• Add to flour mixture
• Stir just until combined. Mixture will appear dry but will hold together when squeezed in your hand.
• Use your hands to fold dough over 2-3 times and form dough into a ball
• Wrap dough in plastic wrap and refrigerate for 15-20 minutes
• Divide dough into 6 pieces

• Form each piece into a small round and then place in mini tart pans. Use your fingers to form dough into pan. Push dough down so it's flat on the bottom and fills the sides.
• Prick dough, or dock dough with a fork
• Refrigerated dough for an additional 30 minutes
• Preheat oven to 375°F
• Line each tart with parchment paper or foil and fill with pie weights. You can also use dried beans or rice.

• Bake for 10-12 minutes until the bottom of the dough has set and is no longer tacky
• Remove parchment and pie weights
• Return shells to the oven and bake for another 4-6 minutes until shells are lightly browned and cooked through
• Cool on a baking rack and then remove from pans

Pastry Cream (Crème Pâtissière)

• Place milk in a heavy saucepan over medium heat.
• In a large bowl whisk sugar, egg yolks and cornstarch together until smooth

• Once the milk starts to bubble at the edges of the pan, remove from heat
• Very slowly pour the hot milk into the egg mixture while whisking
• Pour mixture back into saucepan and return to medium low heat
• Whisk constantly until the mixture thickens and is bubbling. Cook for one minute then turn off heat.
• Whisk in vanilla and butter, one tablespoon at a time
• Pour pastry cream through a fine mesh sieve

• Place plastic wrap directly on pastry cream and refrigerate until completely chilled, at least 3 hours or up to two days

Assemble the tarts

• Fill tarts with pastry cream
• Top with raspberries
• Heat jam with one tablespoon water in the microwave for 30-60 seconds until hot and bubbly. Stir well.
• Brush hot jam over the top of the berries

Recipe tips

• Use cold butter when making the dough for the tart crusts
• Refrigerate the dough before forming into tins
• If not using the crust shells right away, store fully cool crusts in an airtight container
• When adding the butter to the pastry cream, make certain it is after you've removed the pastry cream from the heat. Whisk in completely one tablespoon at a time.
• Make certain you place the plastic wrap directly on the pastry cream. This will prevent a skin from forming on the surface.
• Once the tarts are assembled, they are best eaten right away. If you need to make them ahead of time, cover and refrigerate.
• Store any leftovers in the refrigerator

More amazing desserts with raspberries

• Cheesecake bars
• Raspberry sorbet
• Raspberry swirl ice cream
• Raspberry sauce
• Raspberry rhubarb pie
• Raspberry brownies

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious dessert recipes!

Mini Raspberry Tarts

Kathy

Individual tarts filled with pastry cream and topped with fresh raspberries.

5 from 2 votes

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Prep Time 1 hr

Cook Time 30 mins

Chilling Time 3 hrs

Course Dessert

Cuisine American

Servings 6 tarts

Calories 478 kcal

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Cooling Rack
• ▢
  Cookie Sheet
• ▢
  Parchment paper
• ▢
  Sieve
• ▢
  Whisk
• ▢
  Mini Tart Pan

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Tart Shells (Pâte Sucrée)

• ▢ 1 ¼ cups flour
• ▢ ¼ cup granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 8 tablespoons salted butter (cut into small cubes)
• ▢ 1 egg yolk
• ▢ 2 tablespoons milk
• ▢ 1 teaspoon vanilla

Pastry Cream (Crème Pâtissière)

• ▢ 1 ½ cups whole milk
• ▢ 2 tablespoons cornstarch
• ▢ ⅓ cup granulated sugar
• ▢ 4 egg yolks
• ▢ 2 tablespoons butter
• ▢ 2 teaspoons vanilla

Assembly of the Tarts

• ▢ 2 cups raspberries
• ▢ 2 tablespoons apricot jam (or current jelly)
• ▢ 1 tablespoon water

Instructions

 

Tart Shells (Pâte Sucrée)

• Combine flour, sugar, salt together with cubed butter
  1 ¼ cups flour, ¼ cup granulated sugar, ⅛ teaspoon salt, 8 tablespoons salted butter
• Mix with your fingers or a pastry blender until mixture resembles coarse crumbs
• In a separate bowl, combine egg yolk, milk and vanilla
  1 egg yolk, 2 tablespoons milk, 1 teaspoon vanilla
• Add to flour mixture
• Stir just until combined. Mixture will appear dry.
• Use your hands to fold dough over 2-3 times and form dough into a ball
• Wrap dough in plastic wrap and refrigerate for 15-20 minutes
• Divide dough into 6 pieces
• Form each piece into a small round and then place in mini tart pans. Use your fingers to form dough into pan. Push dough down so it's flat on the bottom and fills the sides.
• Prick dough, or dock dough with a fork
• Refrigerated dough for an additional 30 minutes
• Preheat oven to 375°F
• Line each tart with parchment paper or foil and fill with pie weights. You can also use dried beans or rice.
• Bake for 10-12 minutes until the bottom of the dough has set and is no longer tacky
• Remove parchment and pie weights
• Return shells to the oven and bake for another 4-6 minutes until shells are lightly browned and cooked through
• Cool on a baking rack and then remove from pans

Pastry Cream (Crème Pâtissière)

• Place milk in a heavy saucepan over medium heat.
  1 ½ cups whole milk
• In a large bowl whisk sugar, egg yolks and cornstarch together until smooth
  2 tablespoons cornstarch, ⅓ cup granulated sugar, 4 egg yolks
• Once the milk starts to bubble at the edges of the pan, remove from heat
• Very slowly pour the hot milk into the egg mixture while whisking
• Pour mixture back into saucepan and return to medium low heat
• Whisk constantly until the mixture thickens and is bubbling. Cook for one minute then turn off heat.
• Whisk in vanilla and butter, one tablespoon at a time
  2 teaspoons vanilla, 2 tablespoons butter
• Pour pastry cream through a fine mesh sieve. You will need to use a spatula to push through the sieve.
• Place plastic wrap directly on pastry cream and refrigerate until completely chilled, at least 3 hours or up to two days

Assemble the tarts

• Fill tarts with pastry cream
• Top with raspberries
  2 cups raspberries
• Heat jam with one tablespoon water in the microwave for 30-60 seconds until hot and bubbly. Stir well.
  2 tablespoons apricot jam, 1 tablespoon water
• Brush hot jam over the top of the berries

Notes

• There are a lot of steps for making these mini tarts. Read through the entire recipe before beginning. 
• The tart shells and the pastry cream can be made up to two days prior to assembling and serving the tarts. 
• Use cold butter when making the dough for the tart crusts
• Refrigerate the dough before forming into tins
• If not using the crust shells right away, store fully cool crusts in an airtight container
• When adding the butter to the pastry cream, make certain it is after you've removed the pastry cream from the heat. Whisk in completely one tablespoon at a time.
• Make certain you place the plastic wrap directly on the pastry cream. This will prevent a skin from forming on the surface.
• Once the tarts are assembled, they are best eaten right away. If you need to make them ahead of time, cover and refrigerate.
• Store any leftovers in the refrigerator

Nutrition

Serving: 1tartCalories: 478kcalCarbohydrates: 55gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 220mgSodium: 235mgPotassium: 218mgFiber: 3gSugar: 28gVitamin A: 933IUVitamin C: 11mgCalcium: 122mgIron: 2mg

Keyword mini berry tarts, raspberry tart

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