These Mini Raspberry Tarts are made with refrigerated pie crust, delicious fresh raspberries, and just a little bit of sugar. They are really simple to make!
Fresh Raspberry Dessert
Not all desserts have to be loaded with sugar, carbs, and calories. Making these Mini Raspberry Tarts are perfect to make for a treat because they don't take a lot of time and effort.
They also are a great guilt-free dessert. Making these mini raspberry tarts is as simple as filling ramekins with refrigerated pie crust, a thin layer of sugar, and fresh raspberries. Baking these is quite simple as well. They take less than 20 minutes in the oven!
Baking the Mini Raspberry Tarts
When baking these tarts, it's important to start them off at 425° and then reducing the heat to 400°. That way the crust doesn't burn or get over browned.
Doing this also allows the berries to become more tender and to release juices. After these mini raspberry tarts come out of the oven, I add powdered sugar to add extra sweetness to the dish.
These mini tarts are perfect to make as individual desserts. My children loved when I gave them each their own dessert! They felt special because it was like they were made their very own dessert!
Instead of cutting into a cake or pie and serving out the slices, it was fun to have a dish all to themselves sat out in front of them!
It's a good thing it's healthy compared to other desserts... they ate it all up!
📖 Recipe
Mini Raspberry Tarts
Individual mini raspberry tarts.
Ingredients
- 1 6 oz raspberries, container
- ⅓ cup sugar
- 1 pie crust, refrigerated
- 4 ramekins
- powdered sugar, optional
Instructions
- Preheat oven to 425°
- Lay out refrigerated pie crust to thaw.
- Placing ramekin upside down, use a knife to cut around 4 ramekin dishes.
- Use a rolling pin to thin each cut out.
- Lightly grease ramekin dish and place crust cut out inside dish. Press into sides with spoon or fingertips. Careful not to tear the crust.
- Apply thin layer of sugar in bottom of dish.
- Place raspberries into ramekin and sprinkle sugar on top of raspberries.
- Bake for 5 minutes.
- Reduce heat to 400° and bake for addition 8-10 minutes or until crust is golden and berries are bubbly.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
CLICK HERE FOR AN EASY RUSTIC MIXED BERRY TART RECIPE
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Diana says
Love such easy and quick recipes. Perfect for a hot summer day when you want a baked dessert but don't want to spend much time in the kitchen.
Sonal says
Omg ? I love these mini tarts! These look so cute in that boat shapes. Great recipe!
Lisa Huff says
Aww how cute are these?! And great timing, I have raspberries in my fridge right now!
Matt @ Plating Pixels says
These are absolutely adorable. The simple flavors sound amazing.
Katherine Hackworthy says
Individual desserts are always a winner. These look utterly delightful, and so tasty.
krish says
Simple recipe.. beautiful end result..that’s what it appears to be….you have made it look so simple…looks great..
Avishek says
Delicious recipe. i have a toddler at home. he will love this