Introduction
Mini Raspberry Almond Tarts are a delightful combination of buttery almond flavor and the tart sweetness of raspberries. These petite desserts are perfect for special occasions, afternoon tea, or a simple indulgence. With their delicate crust, creamy almond filling, and vibrant raspberry topping, these tarts are as beautiful as they are delicious. Best of all, they’re surprisingly simple to make!
Ingredients:
- For the crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- For the almond filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup (100g) almond flour
- For the topping:
- 1 cup (150g) fresh raspberries
- 2 tablespoons raspberry jam, warmed
- Optional: powdered sugar for dusting
Directions:
- Prepare the crust:
- In a food processor, pulse the flour and sugar to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse briefly. Gradually add ice water, one tablespoon at a time, until the dough just comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Shape and pre-bake the tart shells:
- Preheat your oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles to fit your mini tart pans.
- Press the dough into the pans and prick the bottoms with a fork. Bake for 10 minutes, then set aside to cool slightly.
- Prepare the almond filling:
- In a bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and almond extract.
- Fold in the almond flour until fully combined.
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