Irresistibly Easy Mini Raspberry Tarts for Sweet Moments

These Mini Raspberry Tarts are a delightful combination of flaky crust and sweet raspberries, perfect for any occasion.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 12 tarts

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tart Shells

12 pieces Ready-made mini pie shells Thaw if frozen

For the Filling

2 cups Frozen raspberries The star of the tarts
0.5 cups Juice of half a lemon Brightens flavor
0.25 cups Granulated sugar Adjust to taste
2 tablespoons Cornstarch Thickens raspberry juices

Equipment

Oven
Baking sheet
Mixing bowl

Method

Step‑by‑Step Instructions for Mini Raspberry Tarts

Preheat the oven to 350°F (175°C). Gather all ingredients and mini pie shells.
Arrange 12 thawed mini pie shells on a baking sheet, spaced evenly apart.
In a mixing bowl, combine frozen raspberries, lemon juice, sugar, and cornstarch.
Spoon the raspberry mixture into each mini pie crust, about three-quarters full.
Bake for 20 to 25 minutes until crust is golden and filling bubbles.
Remove from oven and cool on a wire rack for at least 10 minutes.
Optional: Roll out mini pie crusts, cut out heart shapes, and bake for 10 minutes.
Allow tarts to cool completely on the wire rack before serving.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 100mgPotassium: 80mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Freeze individual tarts tightly wrapped for up to 2 months. Reheat at 350°F (175°C) for 10-15 minutes before serving.

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