Recipe courtesy of HRH Catering

Fresh Raspberry and Blueberry Tarts

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 24 to 30 tarts
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Tart Dough:

2 cups unbleached all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

8 ounces cold butter, diced into cubes

1/4 cup cold water


1 cup fresh raspberries

1 cup fresh blueberries

1/2 cup sugar

1 lemon, zested

Crumb Topping:

1/4 cup all-purpose flour

1/4 cup sugar

Pinch salt

1/4 teaspoon ground cinnamon

4 tablespoons cold butter, diced

Lavender Creme Fraiche:

1/2 cup creme fraiche

2 tablespoons lavender honey


  1. To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
  2. To make Filling: Combine all ingredients gently.
  3. To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
  4. To make Lavender Creme Fraiche: Mix all ingredients well.
  5. Heat oven to 400 degrees F.
  6. Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
  7. Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
  8. Serve with lavender creme fraiche.

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