Mini Raspberry Tarts

These Mini Raspberry Tarts are made with refrigerated pie crust, delicious fresh raspberries, and just a little bit of sugar.  They are really simple to make!

This article contains affiliate links. If you purchase products through these links or images I may earn a small commission, it is no extra cost to you and helps support this blog.

Fresh Raspberry Dessert

Not all desserts have to be loaded with sugar, carbs, and calories.  Making these Mini Raspberry Tarts are perfect to make for a treat because they don’t take a lot of time and effort.  They also are a great guilt-free dessert.   Making these mini raspberry tarts is as simple as filling ramekins with refrigerated pie crust, a thin layer of sugar, and fresh raspberries.  Baking these are quite simple as well.  They take less than 20 minutes in the oven!


mini raspberry tarts ramekin dish fresh berries


Baking the Mini Raspberry Tarts

When baking these tarts, it’s important to start them off at 425° and then reducing the heat to 400° .  That way the crust doesn’t burn or get over browned.  Doing this also allows the berries to become more tender and to release juices.  After these mini raspberry tarts come out of the oven, I add powdered sugar to add an extra sweetness to the dish.


mini raspberry tarts, berries, juice, fork, dessert, tart, treat, guilt-free


These mini tarts are perfect to make as individual desserts.  My children loved when I gave them each their own dessert!  They felt special because it was like they were made their very own dessert!  Instead of cutting into a cake or pie and serving out the slices, it was fun to have a dish all to themselves sat out in front of them!  It’s a good thing it’s healthy compared to other desserts… they ate it all up!


mini raspberry tart, fresh berries, baking, powdered sugar

Mini Raspberry Tarts

Individual mini raspberry tarts. 
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: baking, blackberry, easy, fruit, guilt-free, pie crust, raspberry, refrigerated, sugar, tart
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people



  • Preheat oven to 425°
  • Lay out refrigerated pie crust to thaw.
  • Placing ramekin upside down, use a knife to cut around 4 ramekin dishes.
  • Use a rolling pin to thin each cut out.
  • Lightly grease ramekin dish and place crust cut out inside dish. Press into sides with spoon or fingertips.  Careful not to tear the crust.
  • Apply thin layer of sugar in bottom of dish.
  • Place raspberries into ramekin and sprinkle sugar on top of raspberries.
  • Bake for 5 minutes.
  • Reduce heat to 400° and bake for addition 8-10 minutes or until crust is golden and berries are bubbly. 
Tried this recipe?Mention @MamaNeedsCake or tag #mamaneedscake!



7 thoughts on “Mini Raspberry Tarts

  1. Love such easy and quick recipes. Perfect for a hot summer day when you want a baked dessert but don’t want to spend much time in the kitchen.

  2. Simple recipe.. beautiful end result..that’s what it appears to be….you have made it look so simple…looks great..

Leave a Reply

Your email address will not be published. Required fields are marked *