Bridal shower mini raspberry tartlets featured

Mini Raspberry Tarts


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


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.


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