Raspberry Tarts (VIDEO)
These Raspberry Tarts are always a hit anywhere they go. Each crispy puff pastry tart is filled with luscious cheesecake filling, a delicious raspberry sauce center, and topped with fresh berries.
They look and taste like something that comes from a professional bakery. You’ll love everything about this puff pastry tart recipe. Crispy, Creamy, tart – it’s everything!
I’ve created this recipe by combining several recipes that our family deeply loves. In an attempt to re-create our favorite Trubochki (Cream Horns) in a smaller form, these raspberry tarts came to be. They combine different textures and different contrasting flavors that come together into the most delightful bite. I hope you try this recipe and love them as much as we do!
You can make these raspberry tarts ahead of time (1-2 days), and they will still taste as excellent the following day as they did the first day.
Let’s get to it!
How to make the Raspberry Tarts
Make the Puff Pastry Tarts
- Thaw the puff pastry sheets until you’re able to unroll them. Brush off any excess flour. Place one sheet on the other and gently roll to about 11″ x 13″.
- Use a 2.5″ cookie cutter to cut out as many circles for the puff pastry tarts as possible. Use a smaller 1 3/4 inch cookie cutter to press in the center of each circle halfway through.
- Whisk one egg. Lightly brush the tops of each puff pastry circle. Dip the tops into granulated sugar. Dock the center circle with a fork. Place on a baking sheet, spacing about 1 inch apart.
- Bake in the center of the oven at 425F until the tops and bottoms are deeply golden.
- Once out of the oven, press the centers of the tarts with a smaller cookie cutter or a teaspoon, leaving the borders up.
Make the Raspberry Sauce for the Raspberry Tarts
- Puree the raspberries with a hand blender. Add half to a small saucepan with sugar and cornstarch. Set over medium heat and cook, whisking constantly, until boiling. Then, cook for another 30 – 60 seconds until it becomes very thick. Take off the heat.
- Add the remaining pureed raspberries and stir together. Allow to cool completely.
- Add to a pastry bag or a ziplock bag fitted with a small round pastry tip. Set aside.
How toma the chocolate ganache.
- Bring cream to a boil. Add the chocolate chips and let sit for 2-3 minutes. Stir until smooth. Add to a ziplock bag and set aside.
- Spread about a teaspoon of chocolate inside each tart.
Make the Cheesecake Filling
- Add the cream cheese to the mixer and whip until smooth and fluffy. Add the sugar and whip it in.
- Add the heavy cream in portions, scraping the bottom after each addition. Then, continue whipping until thick and fluffy.
- Fit a large ziplock bag/pastry bag with a 1/2-inch round pastry tip. Add the cream to the bag.
Assemble the Raspberry Tarts
- Pipe a large dollop of the cheesecake filling in the center of each tart.
- Now, nestle the tip of the bag with the raspberry filling inside the center of the cheesecake filling and fill it with raspberry sauce.
- Top each raspberry tart with three berries of choice.
- Drizzle the remaining chocolate ganache over each tart.
Store the raspberry puff pastry tarts in the fridge, covered until you’re ready to serve. Do not freeze.
It is best to leave them in the fridge for an hour or two before serving to allow all the ingredients to mend and for the creams to become stable. If in a hurry, pop them in the freezer for about 30 minutes instead.
Raspberry Tarts with Cheesecake and Berries
Puff Pastry Tarts
- 2 sheet puff pastry, thawed 490 grams - 11 x 12 - use a 2 1/2 cutout cookie
- 1 large egg whisked
- 1/4 cup turbinado sugar or sanding sugar
Raspberry Sauce Filling
- 3 TBSP heavy whipping cream boiling hot
- 1/4 cup semi-sweet chocolate chips
- 8 oz fresh raspberries, blueberries, or blackberries
How to make the puff pastry tarts
Prep: Preheat oven to 430F with the rack centered. Prepare a large baking sheet and set aside.
Roll the puff pastry sheet:
Thaw the pastry sheets until you're able to unfold them. Brush any flour off the sheets.
Place one puff pastry sheet on top of the other and gently roll to 11"x12" on a gently floured surface. To make the next step easier, freeze this rolled sheet for 20-30 minutes or until the dough is very firm.
Cut out circles:
Using a 2 ½ round or scalloped cookie cutter, cut out as many circles as possible, about 20, while the dough is partially frozen.
Then, press a smaller cookie cutter (1 ¾ inches round) in the center of each cutout, but not going all the way through the dough; this will create a tart shape once baked.
Dock the center part of the circle with a fork three times.
Discard the remaining pieces of dough.
Tip: to make the tarts square, use a pizza cutter to cut the dough into equal squares. Then, using a sharp knife, score the inside of the dough to create another smaller square without going all the way through the dough to make a 3/4" inch border within each square.
Eggwash: Whisk the egg with a small pinch of salt in a small bowl, and set aside. Add 1/2 cup of turbinado sugar to another bowl, and set aside.
Brush the top of each puff pastry circle with the whisked egg yolk, barely making it wet to help the sugar stick. Do not allow the egg to run off the puff pastry; it will burn as it bakes.
Press the wet top into the sugar and place it on the baking sheet. Repeat with the rest of the puff pastry circles, spacing them evenly.
Bake the puff pastry tarts for 18 minutes or until they have a deep golden color and are well puffed up. Under-baking the tarts will make them taste soggy instead of crispy, so do not be afraid to bake them until a deep golden color is achieved.
Remove from the oven, and press the center of the tart down using a small teaspoon to create a well while leaving the borders untouched. Set aside to cool down completely.
Make the raspberry sauce filling
Puree raspberries: In a small saucepan, crush or blend 6 ounces until pureed. Remove half the raspberries into a separate cup.
Bring to a boil: To a saucepan, add half the raspberries (3 oz), 3 tablespoons sugar, and 4 teaspoons cornstarch. Set over medium heat and bring to a boil stirring vigorously to prevent scorching. Cook for 30 seconds after it comes to a boil. Remove off heat. The mixture will be very thick.
Add the reserved raspberries and stir them in. Allow to cool completely.
Transfer the raspberry sauce to a quart sized ziplock bag or a pastry bag fitted with a small (1/8") round tip. Twist the open end closed. Set aside.
Make chocolate ganache
To a small cup, add 3 tablespoons of heavy cream and microwave until boiling, about 30 seconds.
Add 1/4 of a cup chocolate chips and shimmy the cup until all chocolate is submerged. Leave for 1-2 minutes undisturbed. Whisk the mixture until it's smooth. Set aside.
Add 1 teaspoon of chocolate ganache to the inside of each tart and spread to cover the bottom. Set aside.
Tip: add the chocolate ganache to a small ziplock bag, seal it, then snip the corner off to drizzle the chocolate inside each tart and make the process cleaner and faster.
Make the cheesecake filling
To a stand mixer fitted with a whip attachment add 7 oz of cream cheese and whip until smooth, scraping the bottom as needed, 2-3 minutes.
Add 1/2 cups sugar and whip again to incorporate.
With the mixer running add 1/2 cup of heavy cream, drizzling it in slowly, being careful that it doesn't splatter out of the bowl. Scrape down the bowl as needed. Whip until the mixture is very fluffy and no longer runny, about 2 minutes.
Transfer the mixture into a gallon-sized ziplock bag or an 18" pastry bag fitted with a ⅓ - ½ inch round tip.
Pipe walnut sized dollops inside each tart.
Nestle the tip of the bag with raspberry sauce filling in the center of the piped cream cheese filling and press the sauce gently while wiggling the end to fill the center with raspberry filling.
Add 3 raspberries or blueberries or any other berry to the top of each tart.
Drizzle the top of each tart with the remaining chocolate ganache.
Refrigerate the puff pastry tarts until ready to serve. If serving right away, freeze for 30 minutes before serving. Set a timer as you do not want the raspberries to freeze, but just thoroughly chill.