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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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12 people
Calories 211.41kcal


  • 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


  • 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!


**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


Calories: 211.41kcal | Carbohydrates: 19.05g | Protein: 5.99g | Fat: 12.53g | Saturated Fat: 4.75g | Cholesterol: 42.96mg | Sodium: 87.28mg | Potassium: 69.96mg | Fiber: 0.96g | Sugar: 8.3g | Vitamin A: 176.44IU | Vitamin C: 2.62mg | Calcium: 72.3mg | Iron: 0.84mg