Mini Raspberry Tarts
These Mini Raspberry Tarts are easy to make with puff pastry dough. This is a beautiful and simple dessert to make.
Prep Time30 minutes mins
Cook Time12 minutes mins
Total Time42 minutes mins
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 tablespoon 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