Quick Custard Raspberry Mini Tarts (with video)

by | Dessert

Quick Custard Raspberry Mini Tarts, made with a sweetened condensed milk custard, topped with fresh raspberries in a simple crust for a showstopper dessert!

Quick custard raspberry tarts
Quick Custard Raspberry Tarts

Special Occasion Mini Tarts

A special occasion, in need of a special dessert, can range from a dinner party to a bridal shower. 

I can’t think of a better dessert to serve than these little raspberry custard tarts!

They are the perfect dessert to serve individually on a table spread, or easy to serve on small plates, individually. 

Raspberry Mini Tarts - Perfect For Afternoon Tea
Raspberry Mini Tarts – Perfect For Afternoon Tea

What Is In A Quick Custard?

Often, a custard cream requires pre-cooking, whisking an egg yolk mixture with heavy cream on top of the stove, before using. 

Instead, this quick custard filling only required opening a can of sweetened condensed milk and whisking in an egg or two. 

Next step, the custard mixture is simply divided among pastry shells and baked in under 30-minutes.

Quick Custards For Tarts
Quick Custards For Tarts

Easy Dessert Pastry Tarts

As much as we try to find a shortcut in making a tart crust or pastry shell, truth is, we still need to line some type of dough into a tart pan.

Have you ever priced tart pans

Especially the type that have a removable bottom. 

Elegant Raspberry Tarts In Mason Jar Lids

How To Make A Large Order Of Mini-Tarts

Now, suppose you need to make many?

Well, not to worry. 

I’ve got a fabulous tip for you that is cost effective, easy to use and just the right size.

You probably already have it in your pantry!

A Quick Mini Tart Crust Or Pie Crust Hack

If you are making this recipe into one tart tin, then proceed as you usually do.

However, if you would like to make several mini tarts, then this hack is for you. 

Those lids on wide-mouth Mason Jars, used for canning, are the perfect tart pan for a 4-inch tart. 

Simply flip the inside of the lid around (as seen in the video).

You can affordably bake tons of tarts instead of purchasing expensive pans!

Mason Jar Lid Tart Pan

Tart Crust Options

Whether you use my recipe for an easy pastry crust or buy puff pastry to roll out thin, both work beautifully for this quick custard tart recipe. 

My tart crust is simply butter, flour and a pinch of sugar. 

Affordable and fast. 

If You Love This Recipe…

Once I discovered how easy it is to make tarts, I went overboard creating lots of recipes. 

I’m not sure if it’s because the technique is so easy to make desserts fast, or they look so beautiful, that I just have no ceiling on how many I will create. 

Enjoy my quick custard raspberry mini tarts but do try a few others for the various seasons and occasions of the year.

Mini Tarts Come In Many Flavors

For early springtime strawberry harvest, we have Strawberry Tarts, made with coconut milk custard and orange blossom.

Strawberry Tarts
Strawberry Tarts

Blueberry Orange Blossom Tarts are also an easy fresh fruit to use on top of a quick custard tart. 

Blueberry Tarts
Blueberry Tarts

During the holiday seasons, you might delight in Grandma’s Bourbon Pecan Tart, baked in a cookie-like crust.

Bourbon Pecan Tarts
Bourbon Pecan Tarts

Who doesn’t love pumpkin in the autumn months! So of course I had to create a scrumptious Pumpkin Spice Pumpkin Pie, for that spice we wait all year for.

Pumpkin Spice Pumpkin Tarts
Pumpkin Spice Pumpkin Tarts

Ingredients Needed

  • Butter
  • Flour
  • Sugar
  • Salt
  • Eggs
  • Cold liquid, water or milk
  • Sweetened condensed milk
  • Extract – vanilla or your favorite
  • Whipping cream
  • Powdered sugar
  • Raspberries
Garden Fresh Raspberries
Garden Fresh Raspberries

Equipment Needed

  • Tart pans or mason jar lids
  • Measuring cup
  • Measuring spoons
  • Mixing bowl
  • Mixer
  • Food processor
  • Rolling pin
  • Baking sheet
  • Oven
Quick Custard Raspberry Mini Tarts

Quick Custard Raspberry Mini Tarts

Raspberry tarts, made with sweetened condensed milk and eggs, topped with raspberries and whipped cream.
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Course: Pies
Cuisine: American
Keyword: Quick Custard Raspberry Tarts
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings


  • Mason jar lids, or mini tart pans
  • Rolling Pin
  • 4-inch Biscuit or cookie cutter


  • 8 tbsp Butter cold
  • 1 3/4 cup Flour extra for dusting
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 4 Eggs
  • 1/8 cup Water cold
  • 14 oz Sweetened condensed milk
  • 1/2 tsp Vanilla extract
  • 1 cup Whipping Cream
  • 2 tbsp Powdered sugar
  • 2 cups Fresh Raspberries


  • First let's make the pie crust. In a food processor or blender, place the cold butter, sugar, salt and flour. Pulse a few time to make the flour look crumbled. Whisk 1 egg and slowly pour into the flour mixture and blend, adding a few spoons of cold water until the pastry comes together into a soft ball. This step can also be done by hand in a medium bowl, using a fork to press the dough into a firm ball. 
  • When the dough is no longer sticky, transfer to a lightly floured work surface and roll the dough out with a rolling pin to about 1/8-1/4 inch thick. Using a round biscuit cutter or cookie cutter, cut out rounds to fit into removable bottom mini tart tins or Mason Jar lids. Continue gathering excess dough to roll it out and continue to press dough to fill each tart pan. If choosing to use puff pastry instead of making the pastry here, you will need to roll and press the same as with this recipe. 
  • Shape the dough into each tart pan, pressing the dough on the bottom and up the sides. Finish by crimping the top edges of the pastry and with a fork, lightly prick the bottom of the tart shell. Set these on a parchment paper lined baking sheet. 
  • Preheat the oven to 325
  • Now let's make the creamy custard. In a large bowl, with an electric mixer or wire whisk, whisk the remaining eggs, sweetened condensed milk and extract until light and creamy. Carefully pour mixture into each prepared pastry. 
  • Bake until the crust is golden and the top of the custard is firm, about 20-30 minutes.
    While the tarts bake, whip the cream and powdered sugar until soft peaks form. Cover with plastic wrap and place in the fridge. 
  • When the custard tarts are baked and cool, arrange the fresh berries on top of the tarts, place a dollop of whipped cream on top and serve.  


Quick Custard Raspberry Tarts
Quick Custard Raspberry Tarts

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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5 years ago

Reblogged this on mamabatesmotel.

Alice D'Antoni Phillips
Alice D'Antoni Phillips
4 years ago

Miss Pea!! Of course, I’m loving this. I can pick them up w/my weetle hands. One in both! xo

Kudos Kitchen
4 years ago

These little tarts are pure perfection!

Snappy Gourmet
4 years ago

Such a cute little dessert! Loving all those raspberries!

Lindsay Cotter
4 years ago

These are so pretty! Love the individual serving!

4 years ago

Yesss! This is perfect for any occassion! Yum!


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