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Mini Raspberry Almond Tarts

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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!

Ingredients

Scale

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:

  1. 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.
  2. Chill the Dough:
    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. 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.
  4. Bake the Tart Shells:
    • Bake for 10-12 minutes or until lightly golden. Let cool completely.

Prepare the Almond Filling:

  1. 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.
  2. 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.
  3. Bake the Tarts:
    • Bake the filled tarts for 15-18 minutes, or until the almond filling is set and lightly golden.

Garnish and Serve:

  1. 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.

Find it online: https://ukfinda.com/mini-raspberry-almond-tarts/