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)
1 cup powdered sugar (120g)
2-3 tablespoons (about 30-40mL) of reserved raspberry juice
½ teaspoon vanilla
sprinkles, as needed
- 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.
Note: 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 information per tart:
- calories: 330
- fat: 14g
- saturated fat: 4.5g
- cholesterol: 0mg
- sodium: 220mg
- carbohydrate: 47g
- fiber: 3g
- sugar: 19g
- protein: 4g