Mini Raspberry Tarts Recipe
This easy Mini Raspberry Tarts recipe is so delicious and is made with just a few simple ingredients for an amazing individual dessert perfect for any occasion.
Servings: 12
Ingredients
- 17 ready-made mini pie shells
- 2 cups frozen raspberries
- juice of half a lemon
- ½ cup granulated sugar
- 1 Tablespoons cornstarch
Instructions
- Preheat oven to 350 degrees.
- Place 12 of the mini pie shells on a baking sheet. (If using frozen pie shells thaw them for about 15 minutes.)
- In a large bowl add frozen raspberries and stir in the lemon juice. Then, coat the raspberry mixture with sugar and cornstarch.
- Scoop prepared raspberries into the mini pie crust shells without overfilling them.
- Bake for 20 to 25 minutes or until crust is golden. Cool on a rack.
- Take the extra mini pie crust shells and roll each one out on a smooth surface. Roll them just enough to make it flat but keep its shape and size.
- Use a heart shaped cookie cutter to cut out small hearts. Place them on baking sheet lined with parchment paper and bake for 10 minutes.
- Once the heart crusts are baked, place in the center of each one of the tarts and allow to cool.