Mini Raspberry Tartlets (Vegan)

Tiny, glossy, jewel-like desserts? Yes please.

Mini Raspberry Tartlets are crisp, buttery little shells filled with silky cream and topped with bright, juicy raspberries. They look like something sitting in a bakery window… but you made them.

They’re sweet, slightly tart, creamy, and perfectly balanced. And because they’re mini, they feel elegant instead of overwhelming.

Let’s make small desserts with big main-character energy.

Why This Recipe Is Awesome

First: raspberries bring that natural tart pop that keeps things from getting too sweet.

Second: the contrast is elite. Crisp shell. Smooth filling. Juicy berries.

Third: they’re make-ahead friendly and easy to assemble. You can prep components separately and assemble before serving.

They’re perfect for showers, tea parties, brunch spreads, or when you feel like casually impressing people.

Ingredients You’ll Need

Tart Shells

• All-purpose flour (1½ cups)
• Powdered sugar (¼ cup)
• Cold vegan butter (½ cup, cubed)
• Pinch of salt
• Cold water (2–4 tbsp)

Cream Filling

• Full-fat coconut milk (1 can, chilled)
• Powdered sugar (¼ cup)
• Vanilla extract (1 tsp)
• Cornstarch (1 tbsp, optional for stability)

OR

• Vegan cream cheese (1 cup)
• Powdered sugar (¼ cup)
• Vanilla (1 tsp)

Topping

• Fresh raspberries (1–2 cups)
• Optional glaze:
  • Raspberry jam (2 tbsp)
  • Splash of water

Optional extras:

• Lemon zest
• Mint leaves
• Melted dark chocolate drizzle

Step-by-Step Instructions

1. Make the Tart Shells

1. Mix flour, powdered sugar, and salt.
2. Cut in cold vegan butter until crumbly.
3. Add cold water gradually until dough forms.
4. Chill 30 minutes.
5. Roll out, cut circles, and press into mini tart pans.
6. Prick bottoms and bake at 350°F (175°C) for 12–15 minutes until golden.
7. Cool completely before filling.

2. Make the Filling

Coconut Cream Version:

1. Scoop thick coconut cream into a bowl.
2. Whip until fluffy.
3. Add powdered sugar and vanilla.
4. Chill briefly if needed to firm.

Cream Cheese Version:

1. Beat vegan cream cheese until smooth.
2. Mix in powdered sugar and vanilla until creamy.

Both options should be smooth and pipeable.

3. Assemble

1. Spoon or pipe filling into cooled tart shells.
2. Arrange raspberries on top.
3. For extra shine, warm raspberry jam with a splash of water and lightly brush over berries.
4. Chill until ready to serve.

Common Mistakes to Avoid

• Filling warm shells.
  They must be fully cooled.
• Overmixing coconut cream.
  It can become loose. Whip just until fluffy.
• Using soggy raspberries.
  Fresh, firm berries only.
• Skipping chill time.
  Helps everything set nicely.
• Underbaking shells.
  Pale crust = soft crust. Golden = crisp.

Alternatives & Substitutions

• Gluten-free version?
  Use a 1:1 gluten-free flour blend.
• Chocolate twist?
  Add cocoa powder to the crust or drizzle chocolate on top.
• Lemon lover?
  Add lemon zest to the filling for brightness.
• Mixed berry version?
  Add blueberries or sliced strawberries.
• No mini pans?
  Make one larger tart and slice.

IMO, a tiny sprinkle of lemon zest over the raspberries makes the flavor pop beautifully.

FAQ (Frequently Asked Questions)

Can I make these ahead?
Yes. Bake shells 1–2 days ahead. Fill the day of serving.

How long do they last?
2–3 days refrigerated.

Can I freeze them?
Shells freeze well. Assembled tartlets are best fresh.

Are they very sweet?
Balanced. The raspberries keep them fresh and bright.

Can I use frozen raspberries?
Not recommended—they release too much liquid.

Do they travel well?
Yes, if kept cool.

Final Thoughts

Mini Raspberry Tartlets are crisp, creamy, and bursting with fresh berry flavor. They’re elegant without being complicated, and small enough to feel refined (while still being completely snackable).

Perfect for celebrations or casual fancy moments at home.

Now go make tiny berry masterpieces and pretend you run a patisserie. ❤️