Raspberry Tarts

These individual Raspberry Tarts combine crisp buttery pastry, a soft almond cream filling, and a topping of juicy fresh raspberries, finished with a swirl of whipped cream, a raspberry, and a sprig of mint. They’re elegant, fruity, and perfect for afternoon tea or special occasions.

Prep Time 30

Cook Time 25

Chilling 20

Total Time 1 15

Servings Tarts

Ingredients

Pastry Ingredients:

200 g plain flour
100 g unsalted butter cold and cubed
50 g icing sugar
1 large egg free range yolk only
2-3 tbsp cold water

Almond Cream Filling (Frangipane) Ingredients:

100 g unsalted butter softened
100 g caster sugar
2 large eggs free range
100 g ground almonds
1 tbsp plain flour
½ tsp almond extract

Topping Ingredients:

200 g fresh raspberries
150 ml double cream lightly whipped
6 small mint leaves
Icing sugar for dusting

Instructions

Make the Pastry:

In a bowl, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs.
200 g plain flour, 100 g unsalted butter, 50 g icing sugar
Add the egg yolk and 2 tablespoons of cold water, bringing it together to form a dough. If needed, add a little extra water.
1 large egg, 2-3 tbsp cold water
Wrap in cling film and chill in the fridge for 20 minutes.

Prepare the Tart Cases:

Roll out the pastry on a lightly floured surface to about 3mm thickness.
Line six small tart tins (around 10cm diameter) with the pastry, trimming the edges.
Prick the bases with a fork and chill again while making the filling.

Make the Almond Cream (Frangipane):

Cream the softened butter and sugar together until light and fluffy.
100 g unsalted butter, 100 g caster sugar
Beat in the eggs one at a time, then stir in the ground almonds, flour and almond extract if using.
2 large eggs, 100 g ground almonds, 1 tbsp plain flour, ½ tsp almond extract

Bake the Tarts:

Preheat the oven to 180°C (160°C fan) or 350°F.
Spoon the almond cream filling evenly into the pastry cases, smoothing the tops.
Bake for 20-25 minutes or until the filling is golden and set.
Cool completely before decorating.

Assemble the Tarts:

Arrange fresh raspberries on top of each tart.
200 g fresh raspberries
Pipe or spoon a small swirl of whipped cream in the centre.
150 ml double cream
Finish with a single raspberry and a mint leaf on top.
6 small mint leaves
Dust lightly with icing sugar if desired.
Icing sugar

Notes

Other Fruits That Go Well With Raspberry Tarts:

Fresh blueberries for a sweet, mellow contrast

Strawberries, sliced for a juicy summer variation

Blackberries for a more intense, slightly tart finish

Sliced peaches or nectarines for a softer, fragrant twist

A mixture of berries for a colourful, mixed fruit version

These tarts are versatile — swap the fruit to suit the season or whatever you have on hand!

Nutrition