Raspberry Rose Tarts with Video

Raspberry Rose Tarts are as delicious as they are gorgeous. A cookie crust is filled with rosewater-scented raspberry curd and topped with a raspberry cream rose.

a single raspberry rose tart on a mini cake stand

These beautiful little tarts would be the perfect dessert for Valentine’s Day, a bridal shower, Easter, or Mother’s Day brunch.

Individual tarts look so pretty lined up on a tray and you get a better crust:filling ratio in a mini tart.

But, there’s no need to run out and buy mini tart pans. This recipe works as a large 10″ or 12″ tart as well. You can pipe a pretty design of cream roses across the top of the full size tart.

If piping is not a skill you’ve mastered, don’t worry. You can simply swirl the raspberry cream over the filling and toss on on a few fresh raspberries or a drizzle of raspberry puree for a final flourish.


  • Short dough
  • Frozen Raspberries
  • Granulated Sugar
  • Eggs
  • Butter
  • Gelatin powder
  • Heavy cream
  • Rosewater
  • Confectioner’s Sugar

How to make Raspberry Rose Tarts:

two side by side photos showing mini tarts before and after baking
  • Line the tart pans with sweet dough and bake until golden brown. Fill the cooled shells with raspberry rose curd.
three photos showing how to bloom gelatin and mix it into raspberry cream.
  • Bloom the gelatin. Whisk the raspberry puree into the cream. Spoon a dollop of the cream into the warm gelatin.
three photos showing how to "liason" gelatin into cream
  • Immediately whisk the cream into the gelatin. “Liason” the gelatin into the bowl of cream. Whisk until smooth.

Watch the video to see three different ways to pipe a rose:

beauty shot
a raspberry tart cut in half on a plate

If you love this flavor combination I recommend this classic Coeur a la Creme with raspberry rose sauce and these romantic Raspberry Rose Bellinis.

You can add a hint of rosewater to Rose Shortbread Cookies and serve them along side these tarts for a spectacular rose-themed dessert display.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a tart on a cake stand
Print Recipe
4.50 from 6 reviews

Raspberry Rose Tarts

Sweet tart crust filled with rose-scented raspberry curd and topped with a gorgeous raspberry cream rose.
Prep Time2 hours
Bake Time20 minutes
Total Time2 hours 20 minutes
12 servings
Save Recipe



Make the Tart Shells:

  • Preheat the oven to 375 °F. Roll the short dough to ¼" thick to line a 12" tart pan or to ⅛" thick to line 24 tartelette molds. Set the pan(s) onto a sheet pan. Prick the bottom of the shell(s) with a fork.
    1/2 recipe Short dough
  • Bake the large tart shell or tartelettes until golden brown. Leave the tart(s) in the pan(s) to cool completely. The shells can be baked up to 2 days in advance and kept, covered, at room temperature until you’re ready to fill.

Make the Raspberry Curd:

  • Make the raspberry curd according to the recipe using the optional gelatin. Add a ½ teaspoon of rosewater to the curd (you can adjust the rosewater to taste or leave it out).
    1 recipe raspberry curd, 1 teaspoon rosewater
  • Pour the warm curd into the tart(s). Refrigerate the large tart for at least 2 hours and the tartelettes for at least 30 minutes to set the filling.
  • The curd can be made ahead and refrigerated up to 2 days. Warm the curd until pourable before filling the tart(s). Do not fill the tarts more than 1 day before serving or the crust may become soggy.

Decorate the Tarts:

  • Place 2 tablespoons of cold water into a microwave safe bowl. Sprinkle the gelatin powder over the surface and set it aside to bloom.
    1 1/2 teaspoons unflavored gelatin powder
  • Whip the cream to soft peak. With the mixer running, add the raspberry puree, remaining ½ teaspoon of rosewater, and confectioner's sugar and whip to medium peak.
    16 ounces heavy cream, 4 ounces seedless raspberry puree, 4 ounces confectioner’s sugar
  • Heat the bloomed gelatin in the microwave for 10 seconds. It should be hot to the touch. Working quickly, add a 1/2 cup of the cream to the warmed gelatin. Whisk immediately until completely combined.
  • Add the gelatin mixture to the cream and whip to full peak.
  • Use a rose tip to pipe one large rose onto each tartelette or pipe an attractive pattern of roses onto the large tart. Alternately, you can use a star tip to pipe rosettes over the tarts or spread the cream with a spatula.
  • Chill until serving.

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Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 48mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 0.3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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