Mini Raspberry Tart Recipe
Mini Raspberry Tart Recipe: Cream cheese pastry cups filled with sweet, fruity jam and topped with buttery streusel. Such a nice treat!
Servings: 24 mini tarts
Calories: 174kcal
Ingredients
For the crust
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
For the filling
- 9 ounces seedless raspberry jam (approx.)
- 1/4 cup unsalted butter melted
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar loosely packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon 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).
Nutrition
Serving: 1mini tart | Calories: 174kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg