Mini raspberry almond tarts are delightful bite-sized treats that pair the tart sweetness of raspberries with the nutty richness of almond filling. With their crisp, buttery crust and jewel-like fruit topping, these tarts are perfect for elegant gatherings, afternoon tea, or simply indulging in a moment of sweetness.
Why You’ll Love This Recipe
- Bite-sized elegance, perfect for entertaining or gifting.
- Combines the flavors of tangy raspberries and nutty almonds.
- A buttery, flaky crust that complements the creamy almond filling.
- Customizable with different fruits or toppings.
- Easy to make ahead for stress-free hosting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter (cold and cubed)
- Granulated sugar
- Salt
- Almond meal (or finely ground almonds)
- Eggs
- Vanilla extract
- Almond extract
- Fresh raspberries
- Powdered sugar (optional, for dusting)
Directions
Make the Crust
- Prepare the Dough: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add Liquid: Gradually add 1–2 tablespoons of cold water, pulsing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the Tarts
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini tart pan or muffin tin.
- Roll Out the Dough: Roll the chilled dough on a floured surface to about 1/8-inch thickness. Cut circles to fit the tart pans and press them gently into place. Prick the bottoms with a fork.
- Prepare the Filling: In a mixing bowl, combine almond meal, sugar, eggs, vanilla extract, and almond extract until smooth.
- Fill the Tarts: Spoon the almond filling into the tart shells, filling about 2/3 of the way. Place a fresh raspberry (or two) in the center of each tart.
Bake and Decorate
- Bake the Tarts: Bake for 18–20 minutes, or until the filling is set and lightly golden.
- Cool and Garnish: Let the tarts cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Servings and Timing
- Servings: Makes 12 mini tarts
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Berry Mix: Use a combination of raspberries, blueberries, and blackberries for a colorful assortment.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the almond filling for a fresh citrus flavor.
- Chocolate Base: Brush the crust with melted dark chocolate before adding the filling for a decadent touch.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the crust.
- Jam Filling: Replace fresh raspberries with a dollop of raspberry jam for a smoother texture.
Storage/Reheating
- Storage: Store the tarts in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled tart shells or fully baked tarts for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Warm the tarts slightly in the oven at 300°F (150°C) for a freshly baked feel.
FAQs
Can I use store-bought tart shells?
Yes, using pre-made tart shells is a great time-saving option.
What if I don’t have almond meal?
You can make your own by finely grinding blanched almonds in a food processor.
Can I substitute raspberries with other fruits?
Absolutely! Strawberries, blackberries, or even sliced peaches work well.
Do I need a special tart pan?
A mini muffin tin works perfectly as an alternative to a tart pan.
Can I make these tarts ahead of time?
Yes, they can be baked a day in advance and stored in the refrigerator.
What’s the secret to a flaky crust?
Using cold butter and chilling the dough before rolling helps achieve a flaky texture.
Can I use almond paste instead of almond meal?
Yes, but adjust the sugar in the filling as almond paste is sweeter.
How do I prevent the crust from shrinking?
Chill the dough after shaping it in the tart pan before baking.
Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture.
Are these tarts suitable for gifting?
Absolutely! Package them in a decorative box for a thoughtful and elegant gift.
Conclusion
Mini raspberry almond tarts are the perfect combination of beauty and flavor, making them an irresistible addition to your dessert lineup. With their buttery crust, creamy almond filling, and vibrant raspberry topping, these tarts are as delightful to look at as they are to eat. Try this recipe and impress your family and friends with these elegant little treats!
PrintMini Raspberry Almond Tarts
These Mini Raspberry Almond Tarts are delightful bite-sized treats with a buttery almond crust, a luscious almond cream filling, and a burst of tart raspberry on top. Perfect for parties or a fancy dessert platter!
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–16 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Ingredients
For the Almond Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1/3 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 1–2 tbsp cold water
For the Almond Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 cup almond flour
- 2 tbsp all-purpose flour
For Topping:
- 1/2 cup raspberry preserves (or fresh raspberries)
- 1/4 cup sliced almonds (toasted, optional)
- Powdered sugar for dusting
Instructions
Prepare the Tart Shells:
- Make the Dough:
- In a food processor or bowl, combine the all-purpose flour, almond flour, powdered sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Pulse or mix until the dough comes together. If needed, add an additional tablespoon of water.
- Chill the Dough:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Shape the Tart Shells:
- Preheat the oven to 350°F (175°C). Roll out the chilled dough to 1/8-inch thickness. Cut into rounds to fit mini tart pans or a mini muffin tin. Press the dough into the molds and trim any excess. Prick the bottoms with a fork.
- Bake the Tart Shells:
- Bake for 10-12 minutes or until lightly golden. Let cool completely.
Prepare the Almond Filling:
- Mix the Filling:
- In a bowl, beat the butter and sugar until creamy. Add the egg, almond extract, and vanilla extract, mixing well. Stir in the almond flour and all-purpose flour until smooth.
- Assemble the Tarts:
- Spoon the almond filling into the cooled tart shells, filling about 2/3 of the way. Add a small dollop of raspberry preserves on top of the almond filling.
- Bake the Tarts:
- Bake the filled tarts for 15-18 minutes, or until the almond filling is set and lightly golden.
Garnish and Serve:
- Decorate:
- Let the tarts cool completely. Sprinkle with toasted sliced almonds and dust with powdered sugar before serving.
Notes
- Store the tarts in an airtight container in the refrigerator for up to 3 days.
- Substitute other fruit preserves, like apricot or strawberry, for the raspberry if desired.
- For extra flair, top each tart with a fresh raspberry or drizzle with a simple icing.