Cranberry raspberry mini tarts are adorable and scrumptious. One tart is the perfect size for a single serving. Add them to your menu for a special dessert or upcoming holiday event. They make an impressive display on a side board buffet tray or formal table setting.
Cranberry raspberry mini tarts are made with a nutty pat in the pan crust, a cheesecake filling and topped with a cheerful cranberry raspberry sauce. Not a lot of work really and each stage of this production is easy. So worth it! Here’s how to make this delectable dessert!
Recipe Notes for Cranberry Raspberry Mini Tarts:
Start with the crust: Pat in the pan crust* recipe is what I used. Feel free to use any press in crust you prefer. I like this one. It uses coconut oil and nuts for healthy fats and it’s easy to work with. Follow the link to give this easy crust a try! After making the crust, just press it into the tart pans (about 6 mini tart pans) and bake it at 350 degrees for 10 minutes.
While they are baking make the cheesecake filling. When the mini tarts come out of the oven just pour the cheesecake filling into each of the tart pans right over the warm crust and pop them back into the oven for about 20 minutes.
Enjoy your dessert!
Recipe inspired by Joy of Cooking