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Mini Raspberry Tarts Elegant Dessert Recipe


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Mini Raspberry Tarts are an elegant dessert recipe that utilizes the shortcut of puff pastry dough! I love easy dessert recipes that look beautiful and taste delicious. This tart recipe definitely fits that criteria.

mini raspberry tarts on table with red and white cloth

WHAT IS A TART?

Besides being British slang for a pretty woman, a tart is a small pie filled with fruit for custard.

Tarts do not have a top layer of pastry as a pie does. A pie is typically served from the pie pan. A tart is a stand-alone dessert.

Tarts may have a sweet glaze on top of the fruit. They will have a pastry crust of some kind.

INGREDIENTS FOR A MINI RASPBERRY TARTS

Many dessert recipes call for a long list of ingredients. This simple dessert only has 7 ingredients and that makes me smile. The fewer the ingredients the easier the recipe usually is to make.

  • Frozen Puff Pastry
  • Ricotta Cheese
  • Frozen Raspberries
  • White Granulated Sugar
  • Confectioners’ Sugar
  • Eggs
  • Caster Sugar

If you are not familiar with caster sugar it is superfine granular sugar. It is like in-between granulated sugar and powdered sugar. If you have trouble finding it at your grocery store it is easy to order it online! I usually buy this kind of caster sugar.

ingredients on table for raspberry tarts

HOW TO MAKE MINI RASPBERRY TARTS

The puff pastry makes a huge difference in the difficulty of this recipe or lack of difficulty, LOL. These mini raspberry tarts come together fast thanks to this shortcut.

STEP ONE: PREPARE PAN

Start off by preheating the oven to 400 degrees F.

Take your baking sheet and line it with parchment paper. The parchment paper helps the tart shells come out just right.

STEP TWO: CUT PASTRY

Now it is time to cut the thawed puff pastry dough. I like to use a circular cookie cutter that is about 2.5 inches in diameter.

After you cut each circle of pastry dough just place it on the prepared baking sheet.

Continue to reroll the dough so you can get as many circles as possible out of the sheet of puff pastry dough.

Once the circles are all cut out grab a paring knife and score a line to create a crust around each puff pastry circle. This will be about a 1/2 inch from the edge.

pastry circles for mini fruit tarts

STEP THREE: PREPARE RASPBERRIES

Take the thawed raspberries and put them into a small bowl. Sprinkle with the granulated sugar. Set aside for the moment.

raspberries in a bowl with sugar

STEP FOUR: PREPARE FILLING

In a large bowl add the ricotta cheese, confectioners’ sugar, and 1 egg.

Whisk these ingredients together until they are well combined.

Using an offset spatula, spread the filling mixture in the center of each puff pastry circle. Keep the filling within the border that was made with the paring knife.

spreading filling onto pastry circles for mini raspberry tarts

STEP FIVE: ADD TOPPINGS

Place 4 or 5 raspberries on top of the filling on each pastry circle.

Take a small bowl and add the last egg. Whisk the egg and then brush a little egg on the outer edge of each puff pastry.

Sprinkle a little caster sugar on each pastry.

mini raspberry tarts ready to be baked

STEP SIX: BAKE

Place the baking pan in the oven and bake for 10-12 minutes.

Cool the mini raspberry tarts before serving.

miniature raspberry tarts on wood table

MINI RASPBERRY TARTS RECIPE

I bet you are excited to make this beautiful mini raspberry tarts dessert. You can print off the complete ingredients and instructions via the recipe card below.

miniature raspberry tarts on wood table

Mini Raspberry Tarts

These Mini Raspberry Tarts are easy to make with puff pastry dough. This is a beautiful and simple dessert to make.
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Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 211.41 kcal

Ingredients
  

  • 1 sheet frozen puff pastry thawed**
  • 1 ½ cup ricotta cheese
  • 1 cup frozen raspberries thawed
  • ¼ cup confectioners’ sugar
  • 1 tbsp granulated sugar
  • 2 eggs
  • ¼ cup caster sugar

Instructions
 

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Cut puff pastry using a circular cookie cutter, about 2 ½ inches in diameter. Place each circle gently on the lined baking sheet.
  • Re-roll dough in order to make more circles.
  • Using a paring knife, score a line to create a crust around each puff pastry circle - about ½ inch from the edge.
  • Place raspberries into a small bowl and sprinkle with granulated sugar.
  • In a large bowl, whisk together ricotta cheese, confectioners’ sugar and 1 egg.
  • Use an offset spatula to spread the ricotta cheese mixture in the center of each puff pastry circle - within the border that was created with the paring knife.
  • Place 4-5 raspberries on each puff pastry.
  • Whisk the other egg in a small bowl and brush on the outer edge of each puff pastry. Sprinkle with caster sugar.
  • Bake for 10-12 minutes. Cool before serving and enjoy!

Notes

**Take note that the amounts indicated for this recipe is made for a puff pastry sheet that’s about 9 x 12 inches in size
Yields: 12 to 15 danishes

Nutrition

Calories: 211.41kcalCarbohydrates: 19.05gProtein: 5.99gFat: 12.53gSaturated Fat: 4.75gCholesterol: 42.96mgSodium: 87.28mgPotassium: 69.96mgFiber: 0.96gSugar: 8.3gVitamin A: 176.44IUVitamin C: 2.62mgCalcium: 72.3mgIron: 0.84mg
Keyword dessert, raspberry, tart
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Mini Raspberry Tarts

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