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Creamy Raspberry Tartlets

These little gems are perfect for your next party. One caveat—because they're bite-sized, they disappear in seconds. And thanks to the fresh and light raspberry flavor you can eat several in the blink of an eye!

Ready in: Level: Medium
Prep: Cook: Yields: 48 tartlets


  • 2 boxes organic pie dough (15 ounces each)

  • 1 bag frozen raspberries (12 ounces, thawed & drained well)

  • 1/4 c sugar (for raspberry puree)

  • 1/8 t salt

  • 1 c Stonyfield Organic Heavy Whipping Cream

  • 4 t sugar (for cream & yogurt mixture)

  • 1 t vanilla extract

  • 1 c Stonyfield Organic Plain Greek Nonfat Yogurt

Serving Size: 108.11, Calories: 300, Calories from Fat: 170, Total Fat: 19g, Total Fat Percent: 29%, Saturated Fat: 9g, Saturated Fat Percent: 45%, Cholesterol: 25mg, Cholesterol Percent: 8%, Sodium: 310mg, Sodium Percent: 13%, Total Carbohydrate: 31g, Total Carbohydrate Percent: 10%, Sugars: 6g, Protein: 4g, Protein Percent: 8%, Vitamin A: 4%, Vitamin C: 6%, Calcium: 2%


Step 1

Heat oven to 350°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.

Step 2

Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.

Step 3

Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.

Step 4

Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.