Raspberry and Whipped Cream Tarts

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Raspberry and Whipped Cream Tarts
These Mini Tart Pans Come with Removable Bottoms for Easy Release

Suggested Cookware

These Mini Tart Pans Come with Removable Bottoms for Easy Release

Suggested Cookware

These Mini Tart Pans Come with Removable Bottoms for Easy Release

Raspberry and Whipped Cream Tarts Recipe

These Raspberry and Whipped Cream Tarts are a delicious dessert for any occasion. The sweet and tangy raspberry filling complements the light and fluffy whipped cream perfectly, all nestled in a delicious tart shell. They'll impress your guests while also satisfying your sweet tooth.

Ingredients

Time Needed

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes

Instructions

  • Preheat the oven to 350°F.
  • Bake the tart shells for 10 minutes, or until golden brown, on a baking sheet.
  • Remove from the oven and set aside to cool.
  • Over medium heat, combine raspberries, granulated sugar, and water in a saucepan.
  • In a separate bowl, whisk together cornstarch and 1 tablespoon water until smooth.
  • Stir the cornstarch mixture into the raspberry mixture until thickened, about 5 minutes.
  • Remove from the heat and set aside to cool.
  • With an electric mixer, whip heavy cream and powdered sugar in a large mixing bowl until stiff peaks form.
  • Fill each tart shell halfway with raspberry filling and top with whipped cream.
  • Serve chilled, garnished with fresh raspberries.

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