If you’re looking for a dessert that’s elegant yet easy to make, these Raspberry Cream Tartlets are the answer. With a buttery golden crust, a tangy-sweet raspberry filling, and a swirl of whipped cream topped with a fresh berry, they’re as delightful to eat as they are to look at.
Perfect for tea parties, dessert trays, or special celebrations, these mini tarts balance richness and freshness in every bite. Best of all, they’re customizable swap in strawberries, blueberries, or blackberries for variety.
Why You’ll Love Raspberry Cream Tartlets
Mini Desserts, Big Flavor
These tartlets may be small, but they deliver layers of flavor and texture. The crisp tart shell pairs beautifully with the vibrant raspberry filling, while the cream topping adds a light, silky finish.
Elegant Yet Easy
They look bakery-worthy but are surprisingly simple to make at home. With just a few steps, you’ll have an impressive dessert that’s sure to wow your guests.
How to Make Raspberry Cream Tartlets
Ingredients
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 teaspoon lemon juice
For the Topping:
- 1/2 cup whipped cream or stabilized frosting
- Fresh raspberries (for garnish)
Directions
- Make the Tart Shells
In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add cold water, 1 tablespoon at a time, until dough holds together. Press dough into mini tart pans. Chill for 15 minutes.
Preheat oven to 350°F (175°C). Bake shells for 15–18 minutes until golden. Cool completely. - Prepare the Raspberry Filling
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Stir in cornstarch slurry and simmer until thickened. Remove from heat and let cool. - Assemble the Tartlets
Spoon raspberry filling into cooled tart shells. Pipe a swirl of whipped cream or frosting on top. Garnish each tartlet with a fresh raspberry. - Chill Before Serving
Refrigerate for 30 minutes for a firmer set, or serve immediately for a softer texture.
Tips, Variations & Serving Ideas
Tips for Success
- Chill the tart dough before baking to prevent shrinking.
- Cool filling completely before assembly to avoid melting the cream topping.
- Stabilize whipped cream with a little powdered sugar or gelatin if making ahead.
Flavor Variations
- Swap raspberries with strawberries or blueberries for a fruity twist.
- Add a drizzle of melted chocolate for extra indulgence.
- Use a mascarpone or cream cheese topping instead of whipped cream for richness.
Raspberry Cream Tartlets – Sweet, Buttery & Berry-Licious!
Buttery mini tart shells filled with sweet-tangy raspberry filling, topped with whipped cream and a fresh berry. Elegant and delicious for any occasion.
- Total Time: 40 minutes
- Yield: 8 tartlets
Ingredients
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup cold unsalted butter, cubed
1–2 tablespoons cold water
1 cup fresh or frozen raspberries
1/3 cup granulated sugar
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon lemon juice
1/2 cup whipped cream or stabilized frosting
Fresh raspberries (for garnish)
Instructions
Pulse flour, powdered sugar, and butter in a food processor until crumbly.
Add cold water until dough holds together. Press into mini tart pans and chill 15 minutes.
Bake tart shells at 350°F (175°C) for 15–18 minutes until golden. Cool completely.
Cook raspberries, sugar, and lemon juice in a saucepan until softened.
Stir in cornstarch slurry and simmer until thickened. Let cool.
Spoon filling into tart shells. Pipe whipped cream on top and garnish with fresh raspberries.
Chill for 30 minutes or serve immediately.
Notes
Chill dough before baking to prevent shrinking. Stabilize whipped cream if making ahead. Try other berries or add a chocolate drizzle for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartlet
- Calories: ~180
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg