Mini Razz Crush Tarts
Start your day with a homemade Mini Razz Crush Tart filled with goodness of frozen raspberries. Don’t forget to top the tarts with naturally colored raspberry glaze (and sprinkles, too)!
Ingredients
- 1 ½ cups Razz Crush 8 ounces frozen raspberries
- 1 ½ tablespoons cornstarch 9g
- 1 package refrigerated store-bought pie crust two crusts for 9” pie (425g)
Glaze:
- 1 cup powdered sugar 120g
- 2-3 tablespoons about 30-40mL of reserved raspberry juice
- ½ teaspoon vanilla
- sprinkles as needed
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
- Place a strainer over a medium bowl, place the Razz Crush in the strainer and strain for about 10-15 minutes, allowing the raspberry juice to fall into the bowl. Set the raspberry juice aside to use later for the glaze.
- In a medium bowl, combine the drained Razz Crush and cornstarch; mix to combine.
- Roll out both circular pie crusts into two rectangular shapes and cut each crust into 8, 2.5” x 4” rectangular pieces. Place 8 rectangular pieces on the prepared baking sheet. Add 1-2 tablespoons of the Razz Crush to the center of each piece of dough and top with a second rectangular pieces of dough on the Razz Crush mixture. Use a fork to crimp the edges of the dough.
- Bake for 10 minutes or until the crust is golden brown. Remove the pastries from the oven and allow to cool completely.
- While the pastries bake, whisk together the powdered sugar, raspberry juice, and vanilla in a medium bowl.
- Drizzle the glaze on top of the cooled pastries and garnish with sprinkles.
- Eat immediately.
Notes
These Mini Razz Tarts can also be stored in the freezer and warmed up in a toaster oven. Top with the glaze and sprinkles only after they have been warmed up.
Nutrition
Calories: 330kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 4.5g | Sodium: 220mg | Fiber: 3g | Sugar: 19g
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