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5.0 from 15 votes

Raspberry Tarts with Mascarpone Cream

Raspberry Tart with Mascarpone Cream. Bite-size sweet treats with a homemade raspberry pie filling and light cream on top.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 30
Calories: 106 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 ounces fresh raspberries, plus extra for topping the tarts (about 2 1/4 cups)
  • 1 cup granulated sugar 200 grams
  • 1/4 cup water 2 ounces
  • 1 1/2 tablespoons all-purpose flour 12 grams
  • 1 pie dough for a double crust
Mascarpone Cream Topping:
  • 4 ounces mascarpone cheese
  • 2 tablespoons granulated sugar 24 grams
  • 1/4 teaspoon vanilla extract 1 gram
  • 1 cup heavy whipping cream 8 ounces

Instructions

    Cup of Yum
  1. Place a saucepan over medium heat. Pour the raspberries in the saucepan and gently mash them with a potato masher. Heat for 5 minutes or until the raspberries start steaming. 12 ounces fresh raspberries, plus extra for topping the tarts
  2. Add 1 cup of sugar to the raspberries and heat the mixture until it is boiling, stirring constantly. This will take 3-4 minutes. 1 cup granulated sugar
  3. Add 1/4 cup water and 1 1/2 tablespoons of flour. Boil gently, reducing heat to medium-low and stirring constantly, until thickened, about 4-5 minutes. Once the mixture has thickened, remove the pan from the heat and allow it to cool. 1/4 cup water, 1 1/2 tablespoons all-purpose flour
  4. Prepare a pie dough recipe or use store-bought pie crust. Spray mini muffin tins with cooking spray. 1 pie dough
  5. Split the prepared pie dough into about 30-35 balls, depending on how thick you want the dough. We made 30. Press each dough ball onto the bottom and up the sides of each muffin cup.
  6. Use a tablespoon to fill each cup with raspberry filling.
  7. Bake at 375ºF for 15-17 minutes. Allow the tarts to cool for 10 minutes, then remove them from the pan to cool completely.
  8. While the tarts are cooling, prepare the mascarpone cream. In a stand mixer with the whisk attachment, mix the mascarpone, sugar and vanilla on medium speed until completely smooth. Add the whipping cream and mix on low until it is mixed in with the cheese mixture. Scrape the sides of the bowl, then whip the mixture on high for 2-3 minutes or until stiff peaks form. 4 ounces mascarpone cheese, 2 tablespoons granulated sugar, 1/4 teaspoon vanilla extract, 1 cup heavy whipping cream
  9. Spoon the cream on top of the cool tarts or pipe it using a decorating bag and Wilton tip #199. Top each tart with a raspberry.

Notes

  • Store the tarts in the refrigerator until serving.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe making 30 raspberry tarts, with 1 serving being 1 raspberry tart. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
  • If you don't want the seeds in the raspberry filling, strain the sauce through a fine mesh sieve while it is still warm.
  • Store the tarts in the refrigerator until serving.
  • Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 30 raspberry tarts, with 1 serving being 1 raspberry tart. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition Information

Calories 106kcal (5%) Carbohydrates 12g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 14mg (5%) Sodium 28mg (1%) Potassium 28mg (1%) Sugar 7g (14%) Vitamin A 175IU (4%) Vitamin C 3.1mg (3%) Calcium 14mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 106

% Daily Value*

Calories 106kcal 5%
Carbohydrates 12g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 28mg 1%
Potassium 28mg 1%
Sugar 7g 14%
Vitamin A 175IU 4%
Vitamin C 3.1mg 3%
Calcium 14mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.