tart dough

Bite Size Raspberry Tarts

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.

Serve immediately

Makes 24

Basic Tart Dough

This summer I’m sharing a few delicious tart recipes. But first I wanted to share my tart dough recipe used for each tart. I love how versatile and easy these tarts are. They’re the perfect summer entertaining dessert as a simple bite-sized treat.

Having the tools on hand to make tart making easier is a must! Make sure to pick up a tart shaper and a mini muffin pan to make the perfect mini tarts.

The best part about them is that they’re so versatile! I’ll be sharing lemon blueberry tarts, strawberry cream cheese tarts, and raspberry tarts.

Basic Tart Dough

This dough is a basic tart dough recipe. Please note that you will need to chill at least 1 hour or overnight.

1/2 cup softened butter
3 ounces cream cheese (softened)
1 cup flour
2 tablespoons sugar

Using a mixer, beat butter and cream cheese together until smooth. Add flour and sugar and mix until a soft dough forms. Cover and chill at least 1 hour or overnight. (I’ve chilled for up to three days without any issues).
Shape dough into 1″ balls and press into an ungreased mini muffin pan. Using a tart shaper dipped in flour, press dough to form the tart shell.
Poke bottom of shells with a fork and bake at 450 for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before filling.