You’ll love these quick-to-make Raspberry Tartlets — light, flaky and utterly delicious. Using store-bought puff pastry makes them simple to prepare: crisp pastry frames are filled with a smooth vanilla cream cheese mixture and topped with fresh raspberries. These mini tarts can be prepared ahead and assembled just before serving, making them an ideal favourite sweet treat for unexpected guests or casual entertaining.
Why we love this recipe:
These Raspberry Tartlets take about 30 minutes from start to finish, so they’re perfect for when you want a quick, impressive dessert. The contrast of flaky, golden puff pastry with the sweet, creamy filling and bright raspberries is wonderfully satisfying.
Unlike some tarts where the fruit and filling bake with the pastry, the cream cheese mixture and raspberries are added after baking. That makes these tartlets especially convenient for making components in advance and assembling when needed.
Ingredients in this recipe:
See the recipe card below for exact quantities and the full method.
Puff pastry – Butter puff pastry gives the best flavor and flakiness, but regular puff pastry works well if that’s what you have on hand. Keep it frozen until you’re ready to thaw and use.
Raspberries – Fresh raspberries are ideal. You can substitute other berries or fruit such as diced mango or pineapple for a different twist.
Cream cheese – Smooth, full-flavored cream cheese forms the base of the filling.
Icing (powdered) sugar – Sweetens the cream cheese and is also used to dust the finished tartlets.
Egg – Lightly beaten egg brushed on the pastry edges adds color and helps the demerara sugar adhere, creating a pleasant crunch.
Vanilla and lemon zest – Add a fragrant, bright lift to the cream cheese mixture.
Step-by-step instructions:
Begin by preheating the oven and ensuring the pastry has thawed but remains cold and easy to handle.
- Use a ruler to cut 9 equal squares from the pastry sheet (about 8 cm / 3 inches each).
- With a sharp knife, lightly score a square about 1 cm (½ inch) inside each square without cutting all the way through.
- Arrange the squares on a baking tray lined with non-stick baking paper and prick the central area thoroughly with a fork to prevent the center rising.
- Brush the outer frame of each square with beaten egg and sprinkle the edges with demerara sugar for extra crunch.
- Bake in the preheated oven for about 10 minutes, until the edges are golden and the pastry base is cooked. Remove and cool on the tray for about 15 minutes.
- In a medium bowl, beat the cream cheese with the icing sugar, lemon zest and vanilla until smooth and creamy. A stand mixer or hand beaters make this fast, but you can mix by hand if preferred.
- To serve, spread about 1½ teaspoons of the cream cheese mixture into the center of each pastry square, top with raspberries, dust with icing sugar and serve.
Tips for success and FAQs:
Store-bought puff pastry is a great time-saver and produces excellent results when kept cold and handled quickly. If using a rolled pastry, thaw in the refrigerator according to packet instructions. Sheet pastry can be thawed at room temperature briefly but should remain cool to avoid becoming sticky or droopy.
If the pastry warms while you work, pop it back in the fridge to re-chill. The pastry should be cold and slightly flexible when you cut and shape it.
They’re best eaten within 24 hours. Store baked pastry in an airtight container at room temperature and keep the cream cheese mixture and raspberries refrigerated. Assemble just before serving to keep the pastry crisp.
More delicious recipes to try:
Puff pastry is versatile for both sweet and savory dishes. If you enjoy these tartlets, try other simple puff pastry recipes for afternoon tea or entertaining.
Enjoy these easy Raspberry Tartlets — they’re quick to make, elegant to serve, and always popular. I’d love to hear how you go if you try them!
Alex xx
Raspberry Tartlets
Please note:
For best accuracy weigh ingredients when weights are provided. Oven temperatures listed are for fan-forced ovens.
Ingredients
Pastry:
- 1 sheet butter puff pastry – 22½ cm (9 inch) square
- 1 egg – lightly beaten
- 2 tablespoons demerara sugar
Cream Cheese Topping:
- 170 g (6 oz) cream cheese – at room temperature
- 3 tablespoons icing/powdered sugar
- ½ teaspoon fine lemon zest
- 1 teaspoon vanilla extract
Raspberries:
- 1½ cups (200 g) raspberries
- 1½ tablespoons icing/powdered sugar
Instructions
- Preheat oven to 200°C (400°F).
- Cut the pastry into 9 equal squares (about 8 cm / 3 inches each).
- Score a square about 1 cm (½ inch) inside each piece without cutting through.
- Place squares on a lined baking tray and prick the central area thoroughly with a fork.
- Brush the outer frame with beaten egg and sprinkle with demerara sugar.
- Bake for about 10 minutes until golden and cooked through.
- Cool on the tray for about 15 minutes. If the center has risen, gently press it down.
- Beat cream cheese, icing sugar, lemon zest and vanilla until smooth. Spread about 1½ teaspoons into each tart center, top with raspberries, dust with icing sugar and serve.
Notes
- Butter puff pastry gives the best result but regular puff pastry is acceptable. Always work with cold pastry and re-chill if it gets too warm.
- Australian tablespoons are 20 ml. In other countries a tablespoon may be 15 ml — adjust measurements if necessary.
- Use a good-quality vanilla extract for the best flavour.
- Nutritional information is an estimate per tartlet.
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Nutrition Estimate:
Carbohydrates: 22 g |
Protein: 4 g |
Fat: 17 g
Nutritional Disclaimer:
The nutrition information is an estimate only. For precise results, calculate based on the specific ingredients and brands you use.