These Mini Boston Cream Pie Tarts feature a buttery tart shell filled with silky vanilla pastry cream, topped with rich chocolate ganache, a swirl of whipped cream, and fresh raspberries. Elegant, bite-sized, and incredibly delicious, they’re perfect for parties, holidays, and special occasions.

Ingredients

Tart Shells

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup butter, softened

Vanilla Cream

• 1 cup milk
• 2 egg yolks
• ¼ cup sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Chocolate Ganache

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Garnish

• Fresh raspberries

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour, powdered sugar, and butter until a dough forms.
3. Press into mini tart molds and bake for 12–15 minutes until lightly golden.
4. For the cream, whisk egg yolks, sugar, and cornstarch.
5. Heat milk, then slowly whisk into the egg mixture.
6. Return to the stove and cook until thickened.
7. Stir in vanilla and cool completely.
8. Heat cream and pour over chocolate chips. Stir until smooth.
9. Fill tart shells with vanilla cream.
10. Top with ganache, pipe whipped cream if desired, and garnish with raspberries.