Description
These Mini Raspberry Almond Tarts are delicate, bite-sized desserts featuring a buttery crust filled with a smooth almond cream and topped with fresh raspberries and sliced almonds. Perfectly baked to golden perfection, they offer a delightful balance of nutty and fruity flavors, making them an elegant treat for any occasion.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Almond Filling
- ½ cup almond meal
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Topping
- 1 ½ cups fresh raspberries
- 2 tablespoons sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Tart Dough: In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water at a time, pulsing until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
- Preheat and Roll Out Dough: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough and cut it into rounds that fit mini tart pans or muffin tins. Press the dough into the pans and prick the bottoms with a fork to prevent bubbling. Bake the crusts for 10 minutes, then allow them to cool slightly.
- Prepare the Almond Filling: In a small bowl, mix together almond meal, granulated sugar, softened butter, egg, almond extract, and vanilla extract until smooth and creamy.
- Assemble the Tarts: Spoon the almond filling evenly into each pre-baked tart shell. Top each tart with fresh raspberries and sprinkle with sliced almonds for texture and flavor.
- Bake and Cool: Bake the assembled tarts in the oven for 18 to 22 minutes, or until the filling is golden and set. Remove from the oven and allow the tarts to cool before gently removing them from the pans.
- Optional Garnish: Dust the cooled tarts with powdered sugar just before serving for an elegant finish.
Notes
- You can use frozen raspberries; just make sure to thaw and drain them before using to avoid sogginess.
- Store the tarts in an airtight container for up to 2 days to maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
