Blogger Sarah W. Caron from Sarah's Cucina Bella bakes up some adorable mini pies perfect for spring.
These can be stored in an airtight container for up to two days.
No need to defrost the berries before cooking–the oven will take care of everything.
Raspberry-Kissed Chocolate-Almond Crostada
White and Dark Chocolate Raspberry Tart
White Chocolate-Strawberry Pie
White Chocolate-Banana Crème Brûlée Tarts
White Chocolate-Raspberry Pie