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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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