Description
These Mini Raspberry Almond Tarts feature a flaky, buttery crust filled with sweet almond cream and topped with raspberry jam and fresh raspberries. They are elegant, easy to make, and perfect for any occasion.
Ingredients
Scale
For the Tart Shells:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold & cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water (as needed)
For the Almond Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 cup almond flour
- ½ tsp vanilla extract
- ½ tsp almond extract
For the Topping:
- ½ cup raspberry jam
- 12–15 fresh raspberries
- ¼ cup powdered sugar (for dusting, optional)
- Sliced almonds for garnish (optional)
Instructions
- Make the Tart Shells: Preheat oven to 350°F (175°C). Grease a mini muffin tin. Mix flour and powdered sugar, then cut in butter until crumbly. Add egg yolk and water as needed to form a dough. Press into muffin tin, prick with a fork, and bake for 10–12 minutes. Let cool.
- Prepare the Almond Filling: Beat butter and sugar until fluffy. Mix in egg, almond flour, vanilla, and almond extract until smooth.
- Assemble the Tarts: Spoon a small amount of raspberry jam into each cooled tart shell. Fill with almond filling and smooth the top.
- Bake: Bake for 15–18 minutes or until golden. Let cool completely.
- Add Toppings: Top each tart with a fresh raspberry, sliced almonds, and a dusting of powdered sugar.
Notes
- You can substitute raspberry jam with strawberry, blackberry, or apricot jam.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired