- Spoon the almond filling into the pre-baked tart shells, filling them about 3/4 full.
- Bake for 15-18 minutes, or until the filling is set and lightly golden.
- Allow the tarts to cool completely.
- Arrange fresh raspberries on top of each tart. Brush with warmed raspberry jam to give a glossy finish. Optionally, dust with powdered sugar before serving.
Serving and Storage Tips:
- Serve the tarts at room temperature or slightly chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These tarts can also be frozen (without the raspberry topping) for up to 1 month. Thaw and add fresh toppings before serving.
Variations:
- Berry Swap: Substitute raspberries with blueberries, blackberries, or sliced strawberries.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the almond filling for a refreshing twist.
- Chocolate Lovers: Drizzle melted dark chocolate over the raspberries for an extra indulgent touch.
FAQ:
1. Can I use store-bought tart shells?
Yes, store-bought shells can save time and work just as well.
2. Can I make these tarts gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend for the crust and ensure all other ingredients are gluten-free.
3. Can I make the filling ahead of time?
Yes, the almond filling can be prepared and stored in the refrigerator for up to 2 days before assembling the tarts.
Enjoy these Mini Raspberry Almond Tarts for any occasion, and impress your guests with their elegant appearance and exquisite taste!
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