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Mini Raspberry Tart
Serves 12 |
The perfect amount of tart and sweet.
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Ingredients:
| 12 pre-made mini pie shells |
| 2 cups raspberries |
| 2 tablespoons fresh lemon juice |
| 1/2 cup sugar |
| 3 tablespoons cornstarch |
| Confectioner's sugar, for topping, optional |
Directions:
- Preheat oven to 350° F. Place mini pie shells in a cupcake tin.
- Place raspberries in a mixing bowl. Drizzle lemon juice over the raspberries. Sprinkle sugar and cornstarch over the raspberries, toss to coat evenly.
- Spoon an even amount of the raspberry filling into each mini pie shell.
- Place the cupcake tin into the oven and bake for 25-30 minutes, until crust is golden brown.
- Remove from the oven and transfer raspberry tarts to a cooling rack.
- Place raspberry tarts onto a place and sprinkle a small amount of confectioner's over the tops, if using, and enjoy!
| Main Ingredient: | Raspberry |
| Cooking Method: | Bake |
| Course: | Dessert |
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