These Raspberry Tartlets are so quick to prepare and absolutely delicious! Using store-bought puff pastry, the tarts are topped with a vanilla cream cheese mixture and fresh raspberries. These Mini Raspberry Tarts can be made in advance, and will become your new favourite sweet treat!
1sheetbutter puff pastry – 22 ½ cm (9 inch) squareSee Note 1
1egg – lightly beaten
2tablespoondemerara sugarSee Note 2
Cream Cheese Topping:
170g(6 oz) cream cheese – at room temperature
3tablespoonicing/powdered sugarSee Note 2
½teaspoonfine lemon zest
1teaspoonvanilla extractSee Note 3
1 ½cups(200 gm) raspberries
1 ½tablespoonicing/powdered sugarSee Note 2
Preheat your oven to 200 degrees C (400 F).
Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
With the tip of a sharp knife, score a square about 1 cm (½ inch) inside the square, but not cutting right through.
Place the pastry squares onto a baking tray lined with non-stick baking paper.
Prick the central square thoroughly with the prongs of a fork to prevent the pastry rising.
Brush the outer frame of the pastry with the beaten egg and sprinkle with demerara sugar.
Bake in the preheated oven for about 10 minutes until the edges are golden brown and the bottom of the pastry is cooked.
Remove from the oven and cool the squares on a baking tray for about 15 minutes before adding the topping.If the pastry has risen in the centre, gently press it down.
In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. If you prefer, you can combine the ingredients by hand – it will just take a little longer.
When ready to serve, spread about 1 ½ teaspoons of the cream cheese mixture into the centre of the pastry square.Top with raspberries and dust with icing sugar, and serve.
Our preference is for butter puff pastry – it will produce a superior result. If you are unable to find it, however, regular puff pastry is fine. Always work with cold pastry. If it becomes too warm it will be difficult to work with and you will not achieve the best result. Place the pastry in the refrigerator to re-chill if necessary. See tips for pastry in the main text of the blog post.
The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15ml or 3 teaspoons. Please adjust your measurement if necessary.
For the best flavour, use good quality vanilla extract which is naturally produced from the vanilla bean. Avoid those which are synthetically flavoured.
Please note, the nutritional information is based on one tart. The nutritional information is an estimate only.