Bridal shower mini raspberry tartlets featured

Mini Raspberry Tarts

Ingredients

Tart Dough:
  • 4 ounces cream cheese
  • 2 tablespoons butter
  • ¾ cup flour
  • Pinch of salt
Raspberry Curd:
  • 3 cups raspberries, plus 20 raspberries for topping
  • ½ cup sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon butter, chilled
  • Pinch of salt

Instructions

To make the tart dough, place the ingredients in the bowl of a standing mixer and mix the butter and cream cheese together until fluffy. Add in the flour and mix well until a ball is formed, about 1-2 minutes. Wrap the ball in plastic wrap and let it chill for 1 hour.

Preheat the oven to 375°F.

Roll the dough on a lightly floured surface. Cut out 20 rounds using a glass or 3-inch biscuit cutter. Place each round into a mini muffin pan cup. The dough should come fully up the side of each cup. Bake them for 8-10 minutes, or until the dough is lightly golden and slightly puffy.

Let them cool on a wire rack.

Meanwhile, to make the curd, combine the raspberries, sugar, lemon zest and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the mixture from the heat and let it stand for 5 minutes. Place it in a food processor or blender and process until it is smooth. Strain the mixture through a fine-mesh sieve into a bowl and discard the solids.

Wipe the pan clean and return the strained mixture to the pan. Whisk together the egg yolks and cornstarch in a small bowl until smooth. Stir the yolk mixture into the raspberry mixture and bring it to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove the curd from the heat. The mixture should coat the back of a spoon. Add salt and butter, stirring until smooth. Place the curd into a medium bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill the curd in the refrigerator for at least 2 hours or up to 1 week.

To assemble the tarts, place the cooled tart shells on a work surface. Fill each tart shell with a spoonful of raspberry curd and top each tart with a fresh raspberry. Dust them with powdered sugar if desired. Keep them chilled until ready to serve.

SUBSCRIBE TO OUR EMAIL LIST

Sign up for our email list to receive delicious recipes and useful kitchen tips delivered weekly.