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!!!
Raspberry Tart Recipe 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
How to make Raspberry Tartlets
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
3. In a separate bowl, combine egg yolk, milk and vanilla
4. Add to flour mixture
5. Stir just until combined. Mixture will appear dry but will hold together when squeezed in your hand.
6. Use your hands to fold dough over 2-3 times and form dough into a ball
7. Wrap dough in plastic wrap and refrigerate for 15-20 minutes
8. Divide dough into 6 pieces
9. 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.
10. Prick dough, or dock dough with a fork
11. Refrigerated dough for an additional 30 minutes
12. Preheat oven to 375°F
13. Line each tart with parchment paper or foil and fill with pie weights. You can also use dried beans or rice.
14. Bake for 10-12 minutes until the bottom of the dough has set and is no longer tacky
15. Remove parchment and pie weights
16. Return shells to the oven and bake for another 4-6 minutes until shells are lightly browned and cooked through
17. 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
3. Once the milk starts to bubble at the edges of the pan, remove from heat
4. Very slowly pour the hot milk into the egg mixture while whisking
5. Pour mixture back into saucepan and return to medium low heat
6. Whisk constantly until the mixture thickens and is bubbling. Cook for one minute then turn off heat.
7. Whisk in vanilla and butter, one tablespoon at a time
8. Pour pastry cream through a fine mesh sieve
9. 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
Can I make raspberry tarts ahead of time?
These tarts are best served the same day they are assembled. If you need to make ahead of time, store everything separately and then assemble before serving.
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
How to store Raspberry Tarts
Cover any leftover tarts and store in the refrigerator.
Frequently asked questions
Yes, these mini tarts can be made into one full sized raspberry tart. The crust will take 5-8 minutes longer to bake.
More amazing desserts with raspberries
- Cheesecake bars
- Raspberry crisp
- 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
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
- Parchment paper
- Whisk
- Mini Tart Pan
Ingredients
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 butter1 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 vanilla1 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 smooth2 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 time2 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 raspberries2 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valentina says
These are beautiful, Kathy. Love that they're mini because (of course) I always want my very own. 🙂 ~Valentina
Kathy says
No need to share! 🙂
David @ Spiced says
This sounds like a fantastic dessert, Kathy! A good homemade pastry cream is one of my all-time favorites, and I can almost taste the vanilla base topped with juicy red raspberries. Yum! I could see a batch of these disappearing rather quickly in our house. 🙂
Kathy says
Yep! I don't think there's really any such thing as leftovers with these mini tarts!