We are finally back in the swing of things as school started this week and we’re starting to create our new schedule. With this comes a tad bit more time during the day without all three kids at home as I work. So I’ve had some time while the baby sleeps to actually have some fun and bake a bit more. Using the same basic tart dough as the strawbery cream tarts and lemon blueberry tarts, I made some raspberry tarts for a fun weekday dessert to enjoy after dinner.
What I love about this recipe is how easy it is to throw together. And how many variations of a similar recipe can be made. Next time I’m planning on adding a little cocoa to the cream for these to pair the raspberry with some chocolate. With a little chocolate drizzle over these, they’d be perfect for my next girls night in paired with some delicious wine!
Bite Size Raspberry Tarts
- Basic Tart Recipe, baked and cooled
- 8 ounces heavy whipping cream
- 3 tablespoons powdered sugar
- fresh raspberries, washed and dried
- Mint for garnish (optional)
In a mixing bowl on high speed, whisk whipping cream and powdered sugar until stiff. Add additional sugar if desired.
Spoon into prepared tart shells and top with raspberry and mint garnish.