Julie Clark
Updated:
Raspberry Tarts with Mascarpone Cream
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Bite-size Raspberry Tarts with Mascarpone Cream. These petite treats have a simple homemade raspberry pie filling with a lightly sweetened mascarpone cream on top.
My favorite pie of all time is raspberry pie. It’s sweet, tart and has a beautiful color. It’s pure comfort food.
I’ve always loved the idea of little pie tarts. Small, cute, dangerous little two-bite delicacies, tarts are one thing that I love to eat when I get my hands on them, like apple butter tarts.
This Raspberry Tarts recipe combines two of my favorite things!
About this Mini Raspberry Tarts Recipe:
- Pie crust base. Do not get scared off by homemade pie crust. It’s so easy, simple and oh so good! Just follow my grandma’s pie crust recipe. If you don’t have time to make homemade pie crust, a store-bought pastry dough would be just fine.
- Raspberry filling. The raspberry filling is homemade and it is irresistibly good!
- Mascarpone cream. This mascarpone cheese cream topping is so light, sweet, and goes perfectly with the tartness of the raspberry. It reminds me of our raspberry cream cheese dip.
Another thing? You can use that raspberry sauce for more than just this raspberry tart recipe. Serve it on homemade pancakes, frozen custard, or homemade biscuits. It also freezes well, so you don’t have to use it all too quick.
What is mascarpone?
Mascarpone cheese is a fresh cheese made with cream. It is not aged, so is similar to cream cheese. Mascarpone is slightly sweet, milky, and smooth. Its texture makes for a perfectly soft topping for pastries like these raspberry tarts.
Find it in your local grocery store in the deli where the fancier cheeses and meats are.
How to Make Raspberry Tarts
- Place a saucepan over medium-low heat. Pour the raspberries in the saucepan and gently mash them with a potato masher. Heat for 5 minutes or until the raspberries start steaming.
- Add 1 cup of sugar to the raspberries and heat the mixture until it is boiling. Stir constantly so it doesn’t scorch. This will take 3-4 minutes.
- Add ¼ cup water and 1 ½ tablespoons of flour. Boil gently, reducing heat to medium-low and stirring constantly, until thickened, about 4-5 minutes. Once the mixture has thickened, remove the pan from the heat and allow it to cool.
- Prepare a pie dough recipe or use store-bought pie crust. Spray a mini muffin tin or mini tart pan with cooking spray.
- Split the prepared pie dough into about 30-35 balls, depending on how thick you want the dough. We made 30. Press each dough ball onto the bottom and up the sides of each muffin cup. Use a tablespoon to fill each tart crust with raspberry filling.
- Bake at 375ºF for 15-17 minutes. Allow the tarts to cool for 10 minutes, then remove them from the pan to cool completely.
- While the raspberry tarts are cooling, prepare the mascarpone cream. In a stand mixer with the whisk attachment, mix the mascarpone, sugar and vanilla on medium speed until completely smooth. Add the whipping cream and mix on low until it is mixed in with the cheese mixture. Scrape the sides of the bowl, then whip the pastry cream on high for 2-3 minutes or until stiff peaks form.
- Spoon the cream on top of the cool tarts or pipe it using a decorating bag and Wilton tip #199. Top each tart with a raspberry.
Recipe Variations and Substitutions
- Want to make blueberry tarts? Swap out the raspberries for blueberries and make the sauce the same way. Or use other fresh berries like strawberries!
- Use pre-made tart shells for a shortcut.
- Love fruit and chocolate together? Drizzle the raspberry tarts with melted chocolate or add a chocolate shaving to the top.
Should raspberry tarts be refrigerated?
Yes. Because of the fruit filling and the cream, you should store the raspberry tarts in an airtight container in the fridge for up to 4 days.
You can also freeze leftovers for up to 6 weeks. Fully thaw in the container before opening.
Raspberry Tarts with Mascarpone Cream
Raspberry Tart with Mascarpone Cream. Bite-size sweet treats with a homemade raspberry pie filling and light cream on top.
Servings 30
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
- 12 ounces fresh raspberries, plus extra for topping the tarts (about 2 ¼ cups)
- 1 cup granulated sugar 200 grams
- 1/4 cup water 2 ounces
- 1 1/2 tablespoons all-purpose flour 12 grams
- 1 pie dough for a double crust
Mascarpone Cream Topping:
- 4 ounces mascarpone cheese
- 2 tablespoons granulated sugar 24 grams
- 1/4 teaspoon vanilla extract 1 gram
- 1 cup heavy whipping cream 8 ounces
Instructions
- Place a saucepan over medium heat. Pour the raspberries in the saucepan and gently mash them with a potato masher. Heat for 5 minutes or until the raspberries start steaming. 12 ounces fresh raspberries, plus extra for topping the tarts
- Add 1 cup of sugar to the raspberries and heat the mixture until it is boiling, stirring constantly. This will take 3-4 minutes. 1 cup granulated sugar
- Add ¼ cup water and 1 ½ tablespoons of flour. Boil gently, reducing heat to medium-low and stirring constantly, until thickened, about 4-5 minutes. Once the mixture has thickened, remove the pan from the heat and allow it to cool. ¼ cup water, 1 ½ tablespoons all-purpose flour
- Prepare a pie dough recipe or use store-bought pie crust. Spray mini muffin tins with cooking spray. 1 pie dough
- Split the prepared pie dough into about 30-35 balls, depending on how thick you want the dough. We made 30. Press each dough ball onto the bottom and up the sides of each muffin cup.
- Use a tablespoon to fill each cup with raspberry filling.
- Bake at 375ºF for 15-17 minutes. Allow the tarts to cool for 10 minutes, then remove them from the pan to cool completely.
- While the tarts are cooling, prepare the mascarpone cream. In a stand mixer with the whisk attachment, mix the mascarpone, sugar and vanilla on medium speed until completely smooth. Add the whipping cream and mix on low until it is mixed in with the cheese mixture. Scrape the sides of the bowl, then whip the mixture on high for 2-3 minutes or until stiff peaks form. 4 ounces mascarpone cheese, 2 tablespoons granulated sugar, ¼ teaspoon vanilla extract, 1 cup heavy whipping cream
- Spoon the cream on top of the cool tarts or pipe it using a decorating bag and Wilton tip #199. Top each tart with a raspberry.
Video
Notes
- If you don’t want the seeds in the raspberry filling, strain the sauce through a fine mesh sieve while it is still warm.
- Store the tarts in the refrigerator until serving.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 30 raspberry tarts, with 1 serving being 1 raspberry tart. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 106kcal | Carbohydrates: 12g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 28mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.3mg
These were absolutely perfect in every way: delicate, flaky pastry, luscious filling, & divine mascarpone cream!! My husband could not resist them and what a hit on Valentine’s Day. My new personal favorite❤️
thank you for all the wonderful recipes!!!!!!
Your pie crust recipe is missing?
These would disappear in a hurry at my house!
Looks delicious! I have a huge sweet tooth and will be making these at some point!
I LOVE raspberries and these little tarts are absolutely adorable! What a great dessert idea!
Y’all never cease to amaze me with your beautiful recipes and photos! These look so tasty with the tart and sweet together – I have one of those mini muffin tins so I can’t wait to give this a go!
These look positively delicious! I bet the Mascarpone cheese sends them over the top! Yummy! Pinning! Have a great week!
Blessings,
Nici
I love these little tarts and I love mascarpone – it doesn’t have the slight sour tang of cream cheese. These are perfect for a family gathering. Pinned and WILL make! Sammie x http://www.feastingisfun.com