These vibrant mini raspberry cherry tarts are a summer showstopper for any backyard gathering!
Cherry season is upon us and I couldn’t wait to incorporate them into a dessert. I decided to combine the cherries with raspberries to create these tasty mini raspberry cherry tarts. Why minis and not a full size tart? For starters, they’re so much easier to serve. Cutting into a tart and having the base crumble to pieces is the bane of my existence. Mini tarts completely remove slicing out of the equation. Also, mini ANYTHING always seems cuter.
The filling is a beautiful bright fruit curd that can easily be used in loads of different recipes. It’s delicious on homemade waffles, pancakes or biscuits. It’s super versatile! I would say that this is the most labour intensive part of the recipe, however it’s nothing too crazy. If you happen to have any left over, or if you decide to make a double batch, the raspberry cherry curd can be kept in the refrigerator for up to two weeks.
Although the curd takes a bit more work, the base of these tarts is only two ingredients. Yes, that’s right: only two ingredients. If you have children, the base and tart assembly are great steps to include them in. My youngest enjoyed pressing the graham crumb mixture down into the tart pans with her little fingers and since the curd is only added to the tarts once it’s cooled, there’s no risk of burns.
Scroll below for this Mini Raspberry Cherry Tarts recipe and if you haven’t already, don’t forget to subscribe!
Mini Raspberry Cherry Tarts
For the Filling
- 2 cups Raspberries
- 1 cup Cherries, pitted
- 1 3/4 cups Granulated Sugar
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice
- 2 Tbsp Water
- 2 Egg Yolks, large
- 2 Tbsp Cornstarch
- 1 Tbsp Butter, chilled and diced
For the Crust
- 3 cups Graham Cracker Crumbs
- 1/2 cup Butter, melted
For the Filling
- In a large saucepan, combine raspberries, cherries, granulated sugar, lemon zest, lemon juice and water over medium-high heat. Bring mixture to a boil, then reduce heat and simmer for 5-7 minutes. Remove mixture from heat and let stand 5 minutes. Pour mixture into a blender and process until smooth. Strain mixture into a large bowl using a fine-mesh sieve. Wipe saucepan to remove any residue (like raspberry seeds) and pour strained mixture back into the saucepan.
- In a small bowl, whisk egg yolks and cornstarch together until smooth.
- Gradually stir egg mixture into fruit mixture. Bring to a boil over low-medium heat, then cook for an additional minute while stirring constantly. Once mixture coats the back of a spoon, remove from heat. Gradually stir in butter until smooth.
- Pour filling into a medium bowl and cover with plastic wrap (press the wrap directly onto the filling to avoid a film forming). Chill for 2 hours.
For the Crust
- Preheat oven to 350°F.
- In a large bowl, add graham cracker crumbs with melted butter and stir until evenly combined. Press a thin layer of crumb mixture into the bottoms of 6 mini tart cases, making sure to go up sides as well.
- Bake for 10 minutes. Remove from oven and cool completely.
For the Assembly
- Spoon chilled raspberry cherry filling onto cooled mini tart bases. Spread filling evenly. Garnish with fresh cherries and raspberries. Chill in refrigerator for 2 hours prior to serving.
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