Easy Raspberry Tarts
This easy raspberry tart recipe uses store-bought mini pie shells, a sweet frozen raspberry filling and cute pastry hearts on top. Perfect for parties and Valentine's Day!
Ingredients
- 17 ready-made mini pie shells about 3 inches, thawed if frozen (12 for the tarts, 5 for the hearts)
- 2 cups frozen raspberries
- Juice of half a lemon
- ½ cup granulated sugar
- 3 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F. Place 12 of the mini pie shells on a baking sheet (line it with parchment paper for easy cleanup). If the shells are frozen, let them thaw for about 15 minutes first.
- In a large bowl, toss the frozen raspberries with the lemon juice. Add the sugar and cornstarch and stir until the berries are evenly coated. Spoon the filling into the 12 shells, filling them just to the top edge of the crust without overfilling.
- Bake for 20 to 25 minutes, until the crust is golden and the filling bubbles in the center. Cool on a rack for at least 30 minutes so the filling can set.
- While the tarts cool, gently roll the remaining 5 pie shells flat on a smooth surface, just enough to flatten them. Cut out small hearts with the cookie cutter, place them on a baking sheet and bake for about 10 minutes, until golden.
- Place a pastry heart in the center of each tart and let cool completely before serving.
Notes
If you have trouble finding the pre-formed mini pie crusts, you can cut full sized sheets of pie crust dough to size and form them into these mini tart molds.
Toss the raspberries with the lemon juice, sugar and cornstarch while they are still frozen, and let the tarts cool for at least 30 minutes so the filling can set.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 116mgPotassium: 58mgFiber: 2gSugar: 9gVitamin A: 7IUVitamin C: 5mgCalcium: 11mgIron: 1mg
Nutrition details are an estimate, per serving.
