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    home » Recipes » Lunchbox Recipes

    Ricotta Raspberry Tarts

    Published: Mar 15, 2021. Modified: Mar 15, 2021By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video
    ricotta raspberry tarts on a plate

    These delicious little ricotta raspberry are perfect for single serve desserts, as an afternoon tea or as a lunchbox treat! Quick and easy to make using storebought pastry, they are a no fuss way to make a pretty and yummy sweet treat.

    ricotta raspberry tarts on a plate with a bottle of water in the background and a sieve
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQs
    5 More ideas with ricotta
    6 Ricotta Raspberry Tarts

    Why you're going to love this recipe

    • quick and easy to make
    • a protein hit with ricotta
    • uses frozen raspberries for the ultimate convenience
    • storebought pastry for the base
    • freezer friendly
    • lunchbox size
    • makes 18 so you've always got some ready to go

    What goes into the recipe

    don’t forget to scroll to the recipe card for quantities and the full method

    ingredients: puff pastry, ricotta, egg, icing sugar, frozen raspberries and vanilla
    • icing sugar- not icing mixture. You don't need to sift it, all the lumps will come out when whisking in the recipe.
    • frozen raspberries- can also be swapped for fresh raspberries. Blueberries or strawberries are also delicious in this recipe.
    • egg- used for binding and super important. It also helps the filling to rise and gives it a fuller texture.
    • ricotta cheese- please use full fat ricotta. I steer away from anything labelled as "smooth ricotta", as it isn't authentic. If you would like to have some fun in the kitchen, you can make your own ricotta quickly and simply.

    How to make this recipe

    • First allow your pastry to defrost and preheat your oven. Using a round cutter, cut the pastry to the right size for your muffin tin. (image 1)
    • Put the pastry into the muffin tin. (Image 2)
    • Whisk the egg until all combined (image 3)
    • Add in the other ingredients and mix well to combine. (image 4)
    process: ciutting pastry, putting in muffin tin, whisking egg, whisking filling
    • Whisk until all the lumps are removed. (image 5)
    • Fold through the raspberries and mix throughout (image 6)
    • Fill each pastry muffin hole with 1 tablespoon of the mixture (I forgot to take a photo!) and bake at 200º degrees celsius for 20 minutes.
    filling smooth, mixing in raspberries

    Expert Tips and FAQs

    These are so quick and easy to make. My top tip would be to make sure the oven is HOT! 200º degrees celsius to be precise! Pastry will end up soggy otherwise and no one wants soggy pastry.

    How long can I store these tarts?

    Three days in the fridge. The pastry may also go soggy, so the best bet is to make them the day of consumption.

    Can I freeze them?

    Yes you can! They defrost well too making them the perfect addition to lunchboxes.

    What type of ricotta cheese should I use?

    Full fat! Ricotta cheese is traditionally made from the whey of other cheese and anything other than full fat ricotta wont have the texture or taste required for these tarts.

    Why frozen berries?

    Convenience. Cost. Frozen raspberries and other berries are great to have in the freezer. There are so many ways to use them and they are super convenient. They are also significantly cheaper than their fresh counterparts and are frozen at the best point in the season.

    Ricotta Raspberry Tarts on a plate with icing sugar

    More ideas with ricotta

    • Two cheese and kale fritters
    • Beef, Spinach and Ricotta Lasagne
    • Spinach and cheese pides
    • Raspberry Ricotta Pikelets
    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see why you've been making!

    ricotta raspberry tarts on a plate

    Ricotta Raspberry Tarts

    Ricotta Raspberry Tarts, a quick and easy sweet treat the whole family will love. Perfect for making and freezing. 6 ingredients.
    5 from 7 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 18
    Calories: 199kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 250 grams ricotta
    • ½ cup frozen raspberries
    • 1 egg whisked
    • ¾ cup icing sugar
    • 1 teaspoon vanilla
    • 2 sheets puff pastry

    Instructions

    • Preheat oven to 200.
    • Using a round cutter (even a glass will do) cut out 18 rings for the cupcake tray.
    • Push each one into the tray.
    • Whisk the egg.
    • Combine the ricotta, whisked egg, vanilla and icing sugar together until well mixed.
    • Stir through the raspberries.
    • Push into the pastry.
    • Bake at 200 degrees for 20 minutes.
    • Cool in the pan for 5 minutes then place on a wire rack to continue cooling and crisping.
    • Freeze when cooked and defrost in the fridge (or lunchbox).

    Notes

    Freezing:
    You can freeze these tarts once they are cooked for up to three months.  Defrost in the fridge before serving. 

    Recipe video

    Nutrition

    Serving: 1piece | Calories: 199kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Jessie says

      March 15, 2021 at 3:08 pm

      5 stars
      Yum! I love raspberry desserts and this one looks so good. I will be trying this one soon

      Reply
    2. Beth says

      March 15, 2021 at 2:31 pm

      5 stars
      We love these little treats! So yummy and delicious! Definitely a recipe I’m going to make again soon!

      Reply
    3. Nart at Cooking with Nart says

      March 15, 2021 at 1:50 pm

      5 stars
      These ricotta and raspberry tarts look so lovely! I'm a huge fan of both ingredients and treats that give me a protein hit. Will definitely try this recipe!

      Reply
    4. Michelle says

      March 15, 2021 at 1:48 pm

      5 stars
      Yum, such an easy and delicious recipe to make with puff pastry! Kids enjoyed it very much. Thanks for sharing!

      Reply
    5. Biana says

      March 15, 2021 at 1:47 pm

      5 stars
      Love raspberries and this dessert looks so good! Looking forward to making it.

      Reply

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