Tiny Raspberry Tarts

These are delicious little tarts that are the perfect size to pop in your mouth, or to put inside a piecupcaken!

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Servings: 14

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

3 - 6 oz. packages of fresh raspberries

1 c. sugar

1/2 c. water

2 t. cornstarch

14 baked tart shells, baked in small cupcake tins


1Smash and sieve 1 1/2 of the packages of the raspberries, collecting the juice and removing the seeds.

2Add the water, sugar and cornstarch to the raspberry juice and mix together well. Begin cooking and stirring over medium heat until the syrup becomes clear and thickens.

3Place 3 of the remaining raspberries in each tart shell. Spoon the raspberry syrup over the top the berries to fill the tart and hold everything together. Chill until firm.

Additional Notes

These little tarts will fit inside of a regular sized cupcake to make a piecupcaken. Or just top them with a dollop of whipped cream and enjoy by themselves.

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