Description
These mini tarts feature a creamy cream cheese filling and a bright raspberry topping in a flaky crust.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts, softened as directed on package
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the pie crusts. Use a 3-inch round cookie cutter to cut out circles. Press the circles into the cups of a mini muffin tin. Prick the bottoms of the crusts with a fork.
- Bake for 10-12 minutes, or until lightly golden. Let the crusts cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the vanilla extract.
- Spoon or pipe the cream cheese mixture into the cooled tart shells.
- Top each tart with fresh raspberries.
- If desired, dust with powdered sugar before serving.
Notes
- For a smoother filling, ensure your cream cheese is fully softened.
- You can use frozen raspberries if fresh are unavailable. Thaw them and drain any excess liquid before using.
- These tarts are best served the same day they are made.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry cream cheese tarts, mini tarts, dessert recipes, easy baking, fruit tarts, cream cheese filling