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Mini Raspberry Tart

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Serves 12 | 

The perfect amount of tart and sweet.

Ingredients:

12 pre-made mini pie shells
2 cups raspberries
2 tablespoons fresh lemon juice
1/2 cup sugar
3 tablespoons cornstarch
Confectioner's sugar, for topping, optional

Directions:

  1. Preheat oven to 350° F. Place mini pie shells in a cupcake tin.
  2. Place raspberries in a mixing bowl. Drizzle lemon juice over the raspberries. Sprinkle sugar and cornstarch over the raspberries, toss to coat evenly.
  3. Spoon an even amount of the raspberry filling into each mini pie shell.
  4. Place the cupcake tin into the oven and bake for 25-30 minutes, until crust is golden brown.
  5. Remove from the oven and transfer raspberry tarts to a cooling rack.
  6. Place raspberry tarts onto a place and sprinkle a small amount of confectioner's over the tops, if using, and enjoy!
Main Ingredient: Raspberry
Cooking Method: Bake
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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