Introduction
If you’re looking for a delightful and easy-to-make dessert that highlights the tartness of raspberries, these mini raspberry tarts are perfect. Using ready-made mini pie shells, you can whip up a batch of these sweet treats that are sure to impress at any gathering or simply satisfy your sweet tooth.
Detailed Ingredients with measures
17 ready-made mini pie shells
2 cups frozen raspberries
Juice of half a lemon
½ cup granulated sugar
1 tablespoon cornstarch
Prep Time
Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Yield: 12 mini tarts
Instructions
1. Preheat oven to 350°F (175°C).
2. Place 12 mini pie shells on a baking sheet. If frozen, thaw for about 15 minutes.
3. In a large bowl, combine frozen raspberries and lemon juice. Add sugar and cornstarch, stirring to coat the raspberries evenly.
4. Fill each pie shell with the raspberry mixture, avoiding overfilling.
5. Bake for 20 to 25 minutes, or until the crust is golden. Remove from oven and cool on a rack.
6. Roll out the remaining mini pie shells on a smooth surface to flatten while maintaining their shape and size.
7. Use a heart-shaped cookie cutter to cut out small hearts from the flattened dough.
8. Place the heart-shaped cutouts on a baking sheet lined with parchment paper and bake for 10 minutes.
9. Once baked, place a heart-shaped crust in the center of each tart and allow to cool.
Enjoy your delicious mini raspberry tarts, perfect for any occasion!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Step 2: Prepare the Mini Pie Shells
Place 12 mini pie shells on a baking sheet. If they are frozen, allow them to thaw for about 15 minutes.
Step 3: Prepare the Filling
In a large bowl, combine the frozen raspberries and the juice of half a lemon. Add the granulated sugar and cornstarch, stirring to ensure the raspberries are evenly coated.
Step 4: Fill the Pie Shells
Carefully fill each mini pie shell with the raspberry mixture, being cautious not to overfill to prevent spillage during baking.
Step 5: Bake the Tarts
Bake the filled pie shells for 20 to 25 minutes, or until the crusts turn a golden brown. Once baked, remove from the oven and place on a cooling rack.
Step 6: Prepare Additional Mini Pie Shells
Roll out the remaining mini pie shells on a smooth surface to flatten while ensuring they maintain their shape and size.
Step 7: Cut Out Heart Shapes
Use a heart-shaped cookie cutter to cut out small hearts from the flattened dough.
Step 8: Bake the Heart Cutouts
Arrange the heart-shaped cutouts on a baking sheet lined with parchment paper and bake for 10 minutes.
Step 9: Assemble and Cool
Once the heart-shaped crusts are baked, place one in the center of each tart. Allow the tarts to cool before serving.
Notes
Serving Suggestions
These mini raspberry tarts are delightful served warm or at room temperature. They can also be accompanied by whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
Substitutions
Feel free to replace raspberries with other berries such as blueberries, strawberries, or blackberries, adjusting the sugar level as needed based on the sweetness of the fruit used.
Cook techniques
Preheating the Oven
Ensure you accurately preheat your oven to 350°F (175°C) before baking. This helps achieve an even bake and golden crust.
Thawing Frozen Pie Shells
Thaw frozen mini pie shells at room temperature for approximately 15 minutes. This makes them easier to fill without breaking.
Coating Ingredients
When combining the raspberries with lemon juice, sugar, and cornstarch, stir gently to evenly coat the berries without mashing them.
Filling the Pie Shells
While filling the mini pie shells, avoid overfilling to prevent spilling during baking. Aim to fill them just below the edge.
Baking Time
Bake the pies for 20 to 25 minutes and keep an eye on them toward the end to ensure the crust turns golden.
Rolling Out Dough
When rolling out the remaining mini pie shells, use a smooth surface to maintain uniform thickness while keeping their shape intact.
Cutting Dough with Cookie Cutters
Use a heart-shaped cookie cutter to create decorative shapes from the flattened dough. Press down firmly and lift gently to maintain the shape.
Baking Decorative Cutouts
Place heart-shaped cutouts on a baking sheet lined with parchment paper before baking for 10 minutes. This helps prevent sticking and ensures even baking.
FAQ
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but you may need to adjust the sugar quantity based on their sweetness.
What can I replace cornstarch with?
You can substitute cornstarch with arrowroot powder or all-purpose flour, although the texture may vary slightly.
How do I know when the pie shells are done baking?
Check for a golden brown color on the crust. You can also insert a toothpick in the filling; it should come out clean if fully baked.
Can I make these pies ahead of time?
Yes, you can make the pies ahead and store them in an airtight container in the refrigerator for a few days. Reheat before serving.
What should I do if the filling overflows?
If the filling overflows during baking, allow it to cool slightly before removing the pies. Clean around the edges before serving to maintain presentation.
Conclusion
These delightful mini raspberry pies are a perfect treat for any occasion, offering a burst of flavor with the tangy sweetness of raspberries combined with a buttery crust. They are simple to make, allowing for an impressive dessert that will please your guests and satisfy your sweet tooth.
Raspberry Lemonade Tart
Combine raspberry filling with a lemon-flavored crust for a refreshing twist on the classic tart.
Berry Medley Mini Pies
Replace some raspberries with blueberries and blackberries for a delicious mixed berry filling.
Chocolate Drizzle Tarts
After baking, drizzle melted chocolate over the mini pies for an elegant dessert presentation.
Coconut Cream Pie Variation
Use coconut cream instead of raspberry filling for a tropical take on mini pies, and top with toasted coconut flakes.
Maple Pecan Tarts
Substitute the raspberry filling with a mixture of maple syrup and chopped pecans for a rich, nutty flavor.
Apple Cinnamon Mini Pies
Fill the pie shells with spiced apple filling for a warm, comforting dessert option.
Peach and Ginger Clafoutis
Use peaches mixed with ginger for a fruity twist on traditional clafoutis served in mini pie shells.
