Mini Raspberry Tarts


Makes 24

Preparation 40 minutes

Cooking 20 minutes


Sweet shortcrust pastry

  • 150g unsalted butter at room temperature, diced
  • 80g icing sugar
  • 35g almond meal
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250g plain flour


  • 225g cream cheese
  • 1 cup of sugar
  • Zest of an orange
  • 1 teaspoon vanilla extract

To serve

  • 2 punnets of raspberries
  • Icing sugar, to dust


  1. Combine the butter, icing sugar and almond meal in a large bowl and mix with your fingers until combined. Add the egg, vanilla and flour and mix together to form a dough. Press the dough into a ball and cover with plastic wrap. Refrigerate for 20 minutes.
  2. Butter 24 mini tart tins of about 4 cm diameter. Roll the pastry out to 5mm thick on a lightly floured work surface. Use an upside-down tart tin to cut out 24 circles of pastry. Lay the circles in the tins and press gently to extend the pastry up the sides of the tins. Place the tarts on a tray and chill in the refrigerator for 30 minutes while you make the filling.
  3. Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla.
  4. Preheat the oven to 170°C. Bake the tart shells for 10 minutes, or until golden. Leave to cool to room temperature.
  5. Spoon cream cheese mixture into each tart and top with a small handful of raspberries. Dust with icing sugar and serve.


Ingredients for Mini Raspberry Tarts

Raspberries 125g

$4.50 ea

Orange Navel Large Premium Each

$1.92 ea

Lurpak Butter Unsalted 250g

$5.80 ea

Orange Imperfect Navel Each

$0.46 ea

Ballantyne Butter Salted Traditional 250g

$6.79 ea