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Raspberry Sugar Cream Tarts

My tarts bring back memories of growing up baking with my mom. They’re perfect for holidays at home, as well as for gifts. —Cathy Banks, Encinitas, California
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    3 dozen


  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 3/4 teaspoon almond or vanilla extract
  • 1/8 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 3 tablespoons seedless raspberry spreadable fruit
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 3/4 cup heavy whipping cream
  • 1/3 cup half-and-half cream
  • 1/2 teaspoon almond or vanilla extract
  • Fresh raspberries, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
  • Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
  • Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble.
  • Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.
Nutrition Facts
1 tart: 112 calories, 6g fat (4g saturated fat), 27mg cholesterol, 16mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

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  • Linda
    May 20, 2019

    I have tried this recipe twice and am having trouble getting the tarts to come out of the pan cleanly. I am an experienced baker so I am wondering if I am missing something. I have sprayed the mini muffin pan with Pam and have also done the fork suggestion. I am wondering how long they have to cool in Step 2 before placing them back in oven for the 12 minues with cream mixture? Any tips would be appreciated.

  • grandbaker
    Apr 11, 2017

    I made these and they were delicious...I also gently pricked the crust before baking...a big hit at a recent party!Sweetsuzanne

  • ebramkamp
    Oct 12, 2016

    These were so pretty and delicious. I grew up with fresh raspberries in the summer months so this took me back. The only change I made was to gently prick the tarts prior to baking and they didn't bubble up this way.

  • EmilyR369
    Dec 22, 2012

    No comment left

  • Idohair2
    Dec 9, 2012

    I agree with other reviewer. I pressed the crust in with a floured pill bottle like I do with the tassies. But, unlike the tassies, these rose after baking. There was no room for filling.

  • mmskulski
    Dec 3, 2012

    No comment left

  • bbeaber
    Nov 26, 2012

    No comment left