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Author:
Franco Salzillo
Raspberries are summer classics. The brightly colored berries are just pretty — they’re crowd-pleasing! When used to make tarts and pies, raspberries become something else entirely. Mini tartlets are the best rendition of these berry-licious bakes.
This is probably the easiest fruit tart recipe you’ll find online, and it’s because we’re keeping our raspberry tarts simple — we want the berry’s flavor to shine through!
Raspberries are at their best in summer, so it makes sense these tarts are light and fruity, perfect for outdoor enjoyment. Don’t think for a second these tarts are not delicious, though, they are, and it’s for a little secret ingredient: white chocolate below the sweet fruit. No one will see it coming, and it makes all the difference!
I use raspberries in this recipe but use your favorite berries. In fact, use them all and see which works best for you! Here’s how you make easy homemade raspberry tarts.
The most laborious part about this recipe is making the pastry or pie crusts, but if you’ve worked with simple doughs, you know it’s not particularly hard either. Flour, sugar, salt, butter, milk and an egg yolk become the loveliest golden pie crust. The filling for these tartlets is fresh raspberries, sugar and just a dash of lemon juice to balance things out.
Make a dough and press it with your fingers into tartlet tins, as large or small as you want. Blind bake the crusts for the crumbliest pies you’ve tried! We’re also making a no-bake raspberry puree, which ends up glossy and colorful. Topped with fresh raspberries, this is a fantastic filling for our tarts.
For this recipe, we’re starting with store-bought mini tartlet crusts, just for convenience, but feel free to make yours from scratch. The way I see it, the filling is what’s most important in this recipe, and not the tartlet crust!
The filling is all about the fruit. Literally, fresh raspberries tossed in sugar to become a sticky and moist tart filling you don’t even have to cook. Just let the raspberries or any other berry release its juices when combined with sugar.
There’s a small detail, though, that I think makes these tarts much more interesting, a thick layer of white chocolate on the tartlet crust. What started as a way of preventing the tartlet from getting too soggy has become part of my tartlet’s flavor, and no one sees it coming!
These tarts are wonderful two-biters for get-togethers, especially if entertaining your guests out in the backyard or garden. It comes without saying, these are a summery treat that goes great with warm weather when more decadent desserts like chocolate cake are not particularly appealing. Make these tartlets and don’t stop at raspberries; the same recipe works for blackberry, cherry and strawberry tarts!
Serve these tartlets after breakfast or lunch, especially in summer. These beauties are lovely at outdoor get-togethers and even grilling parties. Fruit tartlets are the very definition of summer, and their bright flavors always make everyone smile.
Serve the tartlets with a pitcher of iced tea or a fun cobbler. Keep things fresh and fruity, and you’ll find the perfect match for these easy desserts!
For the pastry:
For the filling:
Preheat the oven to 350°F. Spray six tartlet tins with oil and set them aside.
To make the tart pastry, combine the flour, sugar, salt and butter in a food processor to form crumbs. Incorporate the milk and the egg yolk to create a dense dough.
Divide the dough into six equal pieces and roll them into balls. Use your fingers to press the dough balls into the tartlet tins, leaving a lifted edge.
Bake the pastries for 10 minutes until hardened and golden.
To make the raspberry filling, set aside one cup of raspberries for garnish, and pulse the rest in the food processor with the sugar and lemon juice to make a puree.
Toss the whole strawberries in the puree to give them a glossy look and spoon the puree in the tartlet pastry.
Arrange the whole raspberries on top of each tartlet and refrigerate for at least half an hour before serving.
