Quick Custard Raspberry Mini Tarts, made with a sweetened condensed milk custard, topped with fresh raspberries in a simple crust for a showstopper dessert!
Special Occasion Mini Raspberry 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!
Raspberries are the perfect size to place on the top of a fruit tart and doesn’t need to be sliced.
They are the perfect dessert to serve individually on a table spread, or easy to serve on small plates, individually.
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.
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.
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!
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.
Raspberry Tarts Make For The Perfect Fruit Tart
On top of this easy custard and easier tart crust, sits the most perfect fruit to place atop a tart.
So many other fruits would need to be sliced, to accommodate the dainty size of these individual tarts.
However, the raspberry is the perfect size to place across the tops of a fruit tart.
Having just started to grow my own raspberries, I have a new appreciation for them.
It took two years for my plants to produce fruit and they needed to be controlled.
Otherwise they would have meandered across the lawn.
So, a homemade trellis was the perfect way to provide an easy to grow and easy to pick, raspberry garden.
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
Blueberry Orange Blossom Tarts are also an easy fresh fruit to use on top of a quick custard tart.
During the holiday seasons, you might delight in Grandma’s Bourbon Pecan Tart, baked in a cookie-like crust.
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.
- Cold liquid, water or milk
- Sweetened condensed milk
- Extract – vanilla or your favorite
- Whipping cream
- Powdered sugar
- Tart pans or mason jar lids
- Measuring cup
- Measuring spoons
- Mixing bowl
- Food processor
- Rolling pin
- Baking sheet
Quick Custard Raspberry Mini Tarts
- 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.