Mini Raspberry Tarts: Perfect Bite-Sized Delights

By Yash Lakhan

Ingredients

200 g tart shells (store-bought or homemade)
250 ml heavy cream
50 g powdered sugar
1 tsp vanilla extract
150 g fresh raspberries

Get The Filling Ready

Add vanilla, powdered sugar, and heavy cream and beat until soft peaks form.

Put The Tarts Together

Place fresh raspberries on top of each tart shell after spooning or pipetting the cream within.

Chill And Serve

Before serving these delicious little delights, let them sit in the refrigerator for 15 to 20 minutes.