Mini Raspberry Tarts
Mini Raspberry Tart Recipe: Cream cheese pastry cups filled with sweet, fruity jam and topped with buttery streusel. Such a nice treat!
The combination of buttery pastry and sweet, fruity jam is one that I crave on the regular, and I’m always looking for new ways to enjoy it.
Sure, I’ve got jam thumbprints and strawberry bars I could make, but today I thought I’d try for something a little different.
Hence this mini raspberry tart recipe!
I’ve used the crust from my pecan tassies, but filled it instead with raspberry jam and topped it with streusel. And I love it!
I think you will too.
Table of Contents
- What is a raspberry tart?
- Why this is the best raspberry tart recipe
- Ingredients
- Special equipment
- How to make raspberry tarts
- How to serve
- Expert tips
- Frequently asked questions
- A few more of my favorite fruity recipes
What is a raspberry tart?
These raspberry tarts consist of a tender cream cheese crust, filled with raspberry jam and layered with a buttery crumb topping.
The pastry has no sugar at all, so the sweetness of the raspberry jam complements it in the loveliest way.
And there’s just the barest whisper of cinnamon in the streusel topping, bringing a warmth and complexity that’s so nice, especially at this time of year.
Why this is the best raspberry tart recipe
Ingredients
Cream cheese: I prefer the kind that comes in a brick, if you can get it.
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. This recipe works best if you allow the butter to come to room temperature first. You can set it out on the counter a few hours ahead of making your recipe, or you can microwave it for 10 seconds, turn it over, and microwave it again for another 8 seconds.
Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free raspberry tarts.
Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Jam: I’ve used store-bought seedless raspberry jam, but this homemade blackberry jam would be fantastic too!
Brown sugar: I’ve used light brown sugar in the crumb topping, but white sugar or dark brown would also work!
Cinnamon: Just the tiniest whisper for added flavor. You can leave it out if you like!
Special equipment
- Measuring cups and spoons: For measuring out ingredients (follow my “how to measure” guide).
- Mixing bowl: In which to mix up the tart dough.
- Electric mixer: Either a stand mixer or handheld mixer.
- Silicone spatula: For scraping down the sides of the bowl and dividing the dough.
- Cupcake pan: These tarts are baked in the wells of a cupcake pan.
- Spoon: For filling with jam.
- Fork: For tossing the streusel ingredients together.
How to make raspberry tarts
This easy recipe comes together in 5 simple steps.
Step 1: Make the pastry dough
Beat the cream cheese and butter together until blended.
Then, scrape down the sides and bottom of the mixing bowl, and add the flour and salt.
Mix everything together until incorporated, and that’s your crust!
Step 2: Shape
Divide the dough into 24 equal portions. I do this by first gathering it into a disc, then cutting the disc into quarters, and each quarter into thirds.
Push the dough into the bottoms and slightly up the sides of the wells of a cupcake pan.
Step 3: Fill
Then just spoon in about a tablespoon of jam.
Step 4: Top
I use this streusel recipe on so many things!
It’s just melted butter tossed together with flour, brown sugar, cinnamon and salt.
When you first mix it up, it may seem a bit doughy, but it becomes more crumbly as it cools.
Sprinkle a pinch on top of every tart.
Step 5: Bake
Pop these into a hot oven.
You’ll know they’re done baking when they’re starting to look a little golden around the edges.
How to serve
I love to have a couple of these with a cup of hot tea! The flavors are all so good together.
Eat them for breakfast, as a snack, or for dessert. A little dusting of powdered sugar is the only adornment they need!
Expert tips
Don’t overmix: Once the flour goes in, you want to be careful not to overmix or your tassies could come out tough. Just mix until everything is combined.
Stir the jam: You can loosen up the jam by giving it a vigorous stir. This can make filling the raspberry tartlets a little easier.
Don’t overbake: If you overbake these, they could come out dry and crunchy. We want them crumbly and melt-in-your-mouth tender, so keep an eye on them as they bake and take them out as soon as the jam is bubbly and the outer edge is starting to go golden.
Frequently asked questions
Absolutely! These will keep at room temperature for around 5 to 7 days, or in the fridge for a couple of weeks.
You can also freeze them! Tightly wrapped, they should last for several months and can be thawed at room temperature.
One tart equals one serving. They’re only around 2 or 3 bites each!
The nutritional info provided below is for 1 mini tart.
A few more of my favorite fruity recipes
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Mini Raspberry Tart Recipe
Ingredients
For the crust
- 8 ounces (226.8 g) cream cheese, softened
- 1/2 cup (113.5 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon (3 g) kosher salt
For the filling
- 9 ounces (255.15 g) seedless raspberry jam, (approx.)
- 1/4 cup (56.75 g) unsalted butter, melted
- 3/4 cup (93.75 g) all-purpose flour
- 1/4 cup (55 g) light brown sugar, loosely packed
- 1/4 teaspoon (0.5 g) ground cinnamon
- 1/8 teaspoon (0.75 g) kosher salt
- 1 teaspoon powdered sugar, (optional garnish)
Instructions
- Preheat the oven to 350 degrees F.
- Place the cream cheese and butter in a large mixing bowl and mix together with an electric mixer until blended.
- Stir in the flour and salt until combined.
- Divide the dough into 24 equal portions and press each one into the bottom and slightly up the sides of the wells of a cupcake pan.
- Fill each tart shell with about a tablespoon of jam.
- Stir the melted butter, flour, brown sugar, cinnamon, and salt together with a fork (mixture will seem doughy at first but will become crumbly as it cools).
- Crumble the streusel over the jam and bake the tarts until golden around the edges (approx. 25 to 35 minutes).
