Go Back
+ servings
Mini Raspberry Cherry Tarts recipe images by Cashmere & Cocktails

Mini Raspberry Cherry Tarts

Cashmere & Cocktails
These vibrant mini raspberry cherry tarts are a stunningly vibrant dessert and the perfect treat to serve at your next backyard gathering.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Chill Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert, Tarts
Cuisine American
Servings 6
Calories 623 kcal


For the Filling

  • 2 cups Raspberries
  • 1 cup Cherries, pitted
  • 1 ¾ cups Granulated Sugar
  • 1 teaspoon Lemon Zest
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Water
  • 2 Egg Yolks, large
  • 2 tablespoon Cornstarch
  • 1 tablespoon Butter, chilled and diced

For the Crust

  • 3 cups Graham Cracker Crumbs
  • ½ 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.
  • Enjoy!


Calories: 623kcalCarbohydrates: 102gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 433mgPotassium: 206mgFiber: 5gSugar: 73gVitamin A: 647IUVitamin C: 15mgCalcium: 62mgIron: 2mg
Keyword Cherry, Curd, Fruits, Raspberry, summer, Tarts
Tried this recipe?Let us know how it was!