Raspberry Cream Tarts – a delicious recipe with heavy cream, sugar, vanilla, sour cream, frozen raspberries, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Using a 4 1/2 inch round pastry cutter, cut 12 rounds from pie crusts. Line a 12-cup muffin pan with pie crusts. Freeze for 5 mins.
2
Bake for 8-10 mins or until lightly browned. Cool in pan for 5 mins, then transfer to a wire rack to cool.
3
Using an electric mixer, beat heavy cream, 1/4 cup of the sugar and the vanilla in a bowl until soft peaks form. Fold in sour cream until combined.
4
Combine remaining 1/2 cup sugar and 2/3 cup water in a medium saucepan. Stir on low heat for 2 mins or until sugar dissolves. Increase heat to medium and bring to a boil. Boil, uncovered, for 5 mins or until slightly syrupy. Remove from heat. Stir in raspberries.
5
Spoon cream mixture into tart shells. Top with raspberries. Serve dusted with powdered sugar.
463
kcal
Calories
32
g
Fat
41
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pkg refrigerated pie crusts (3 crusts), 1 1/4 cups heavy cream, 3/4 cup granulated sugar, 1 tsp vanilla extract, and more.
Yes, Raspberry Cream Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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