These Raspberry Tartlets are an elegant dessert featuring crisp buttery pastry, silky vanilla crème pâtissière, and fresh juicy raspberries finished with a glossy raspberry glaze. Perfect for afternoon tea, holidays, celebrations, or summer entertaining, these mini fruit tarts look impressive yet are surprisingly simple to make from scratch.

Why You’ll Love This Recipe

• Beautiful bakery-style mini fruit tarts.
• Crisp homemade buttery pastry.
• Smooth, rich vanilla pastry cream.
• Fresh raspberries add vibrant flavor and color.
• Perfect for parties, brunches, and special occasions.
• Can be prepared ahead of time.
• Elegant yet easy to customize with seasonal fruit.

Ingredients

For the Pastry

• 175 g (6 oz) all-purpose flour, plus extra for dusting
• 2 tablespoons icing (powdered) sugar
• 100 g (3½ oz) cold unsalted butter, diced
• 1 large egg, beaten

For the Crème Pâtissière

• 150 ml whole milk
• 1 teaspoon vanilla extract
• 25 g caster (superfine) sugar
• 25 g all-purpose flour
• 1 large egg
• 75 ml heavy (double) cream

For the Topping

• 4 tablespoons raspberry jam
• 1 tablespoon water
• 450 g fresh raspberries

Instructions

1. Preheat the oven to 400°F (200°C) or 180°C fan.
2. In a food processor, pulse together the flour, icing sugar, and cold butter until the mixture resembles fine breadcrumbs.
3. Add the beaten egg and process until the dough comes together.
4. Shape the dough into a disc, wrap it, and chill for 15 minutes.
5. Lightly flour a work surface and roll the pastry to about ⅛-inch (3 mm) thickness.
6. Cut circles large enough to line eight tartlet tins.
7. Gently press the pastry into each tin, trimming the edges.
8. Chill the tart shells for 20 minutes.
9. Prick the bases with a fork, line with parchment paper, and fill with baking beans or pie weights.
10. Blind bake for 10 minutes.
11. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Cool completely.
12. Meanwhile, heat the milk and vanilla until just below boiling.
13. In a bowl, whisk together the sugar, flour, and egg until smooth.
14. Slowly whisk half of the hot milk into the egg mixture.
15. Add the remaining milk and whisk well.
16. Return everything to the saucepan and cook over low heat, whisking constantly until thick and smooth.
17. Transfer the pastry cream to a bowl, cover the surface with plastic wrap, and chill completely.
18. Once cold, whisk in the heavy cream until smooth and silky.
19. Spoon the crème pâtissière evenly into the cooled tart shells.
20. Refrigerate for 20 minutes to help the filling set.
21. Heat the raspberry jam with the water until smooth, then strain through a fine sieve.
22. Arrange the fresh raspberries upright over the pastry cream.
23. Brush the warm raspberry glaze over the fruit.
24. Chill the Raspberry Tartlets until ready to serve.

Tips & Tricks

• Keep the butter cold for a flaky pastry.
• Chill the pastry before baking to reduce shrinkage.
• Blind baking prevents soggy tart shells.
• Use fresh, firm raspberries for the best presentation.
• Brush the glaze gently to avoid crushing the berries.
• Decorate with fresh mint leaves or a light dusting of powdered sugar before serving.

Details

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour 55 minutes
• Yield: 8 tartlets
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired
• Difficulty: Intermediate

Notes

• Strawberries, blueberries, blackberries, or mixed berries work beautifully as substitutes.
• Lemon zest can be added to the pastry cream for extra brightness.
• Store the tart shells separately if preparing ahead.
• These tartlets are best assembled on the day of serving.
• Garnish with edible flowers for an elegant presentation.

Nutrition (Approximate Per Tartlet)

• Calories: 355
• Protein: 5g
• Carbohydrates: 37g
• Fat: 21g
• Fiber: 4g
• Sugar: 18g
• Sodium: 70mg

FAQ

Can I make Raspberry Tartlets ahead of time?

Yes. Prepare the pastry shells and pastry cream one day in advance, then assemble the tartlets shortly before serving for the freshest appearance.

Can I use frozen raspberries?

Fresh raspberries are recommended because frozen berries release excess moisture and soften after thawing.

Can I freeze the tart shells?

Absolutely. Bake and cool the shells completely before freezing for up to 2 months.

What is crème pâtissière?

Crème pâtissière, or pastry cream, is a rich vanilla custard commonly used in French pastries, tarts, and cream-filled desserts.

How do I keep the pastry crisp?

Allow the tart shells to cool completely before filling them, and assemble the tartlets close to serving time.

Storage

Store assembled Raspberry Tartlets in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the pastry shells and pastry cream separate until ready to assemble. The baked tart shells can also be frozen for up to 2 months.

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Raspberry Tartlets

Raspberry Tartlets feature buttery pastry shells filled with silky vanilla pastry cream and topped with fresh raspberries.

Finished with a glossy raspberry glaze, they're perfect for afternoon tea, holidays, and elegant desserts.

Print Recipe Pin Recipe

Prep Time 46 minutes mins

Ingredients

  

For the Pastry

• 175 g 6 oz all-purpose flour, plus extra for dusting
• 2 tablespoons icing powdered sugar
• 100 g 3½ oz cold unsalted butter, diced
• 1 large egg beaten

For the Crème Pâtissière

• 150 ml whole milk
• 1 teaspoon vanilla extract
• 25 g caster superfine sugar
• 25 g all-purpose flour
• 1 large egg
• 75 ml heavy double cream

For the Topping

• 4 tablespoons raspberry jam
• 1 tablespoon water
• 450 g fresh raspberries

Instructions

 

• Preheat the oven to 400°F (200°C) or 180°C fan.
• In a food processor, pulse together the flour, icing sugar, and cold butter until the mixture resembles fine breadcrumbs.
• Add the beaten egg and process until the dough comes together.
• Shape the dough into a disc, wrap it, and chill for 15 minutes.
• Lightly flour a work surface and roll the pastry to about ⅛-inch (3 mm) thickness.
• Cut circles large enough to line eight tartlet tins.
• Gently press the pastry into each tin, trimming the edges.
• Chill the tart shells for 20 minutes.
• Prick the bases with a fork, line with parchment paper, and fill with baking beans or pie weights.
• Blind bake for 10 minutes.
• Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Cool completely.
• Meanwhile, heat the milk and vanilla until just below boiling.
• In a bowl, whisk together the sugar, flour, and egg until smooth.
• Slowly whisk half of the hot milk into the egg mixture.
• Add the remaining milk and whisk well.
• Return everything to the saucepan and cook over low heat, whisking constantly until thick and smooth.
• Transfer the pastry cream to a bowl, cover the surface with plastic wrap, and chill completely.
• Once cold, whisk in the heavy cream until smooth and silky.
• Spoon the crème pâtissière evenly into the cooled tart shells.
• Refrigerate for 20 minutes to help the filling set.
• Heat the raspberry jam with the water until smooth, then strain through a fine sieve.
• Arrange the fresh raspberries upright over the pastry cream.
• Brush the warm raspberry glaze over the fruit.
• Chill the Raspberry Tartlets until ready to serve.

Notes

• Strawberries, blueberries, blackberries, or mixed berries work beautifully as substitutes.
• Lemon zest can be added to the pastry cream for extra brightness.
• Store the tart shells separately if preparing ahead.
• These tartlets are best assembled on the day of serving.
• Garnish with edible flowers for an elegant presentation

Conclusion

These Raspberry Tartlets are a timeless dessert that combines buttery pastry, silky vanilla pastry cream, and fresh raspberries into one elegant bite. Whether you’re serving them for afternoon tea, holiday celebrations, birthdays, or summer gatherings, these homemade tartlets offer bakery-quality flavor and presentation that everyone will love.