Scale

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)

Cook Mode Prevent your screen from going dark

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.

Chill dough before baking to prevent shrinking. Stabilize whipped cream if making ahead. Try other berries or add a chocolate drizzle for variation.