Mini Raspberry Almond Tarts

Mini tarts are an exquisite treat that perfectly blend elegance with indulgence. Their bite-sized nature makes them an appealing dessert choice for any occasion, whether you're hosting an intimate dinner party, celebrating a special event, or merely looking to satisfy a sweet tooth. The beauty of mini tarts lies not only in their delightful presentation but also in the endless possibilities for flavor combinations. Among the myriad of options, the delightful pairing of raspberries and almonds stands out, offering a harmonious balance of tartness and nuttiness that is sure to please anyone's palate.

Mini Raspberry Almond Tarts

Indulge in the exquisite taste of delightful mini raspberry almond tarts, the perfect combination of nutty almond filling and bursting fresh raspberries. These elegant, bite-sized desserts are ideal for any celebration or casual get-together, guaranteed to impress your guests. Discover how to create these stunning tarts with our easy step-by-step recipe. Click to explore the full recipe and elevate your dessert game today!

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Ingredients

For the Tart Shells:

1 ½ cups all-purpose flour

⅓ cup powdered sugar

¼ teaspoon salt

½ cup unsalted butter, cold and cubed

1 large egg yolk

2 tablespoons cold water

For the Almond Cream Filling:

½ cup almond meal (finely ground almonds)

¼ cup granulated sugar

¼ cup unsalted butter, softened

1 large egg

1 teaspoon almond extract

¼ teaspoon salt

For the Raspberry Topping:

1 cup fresh raspberries

2 tablespoons granulated sugar (adjust based on sweetness preference)

Optional: fresh mint leaves for garnish

Instructions

Prepare the Tart Shells:

- In a large mixing bowl, combine flour, powdered sugar, and salt.

- Add the cold, cubed butter and mix until the mixture becomes crumbly, resembling coarse sand.

- Stir in the egg yolk and cold water until the dough begins to come together.

- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Roll Out the Dough:

- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.

- Cut out small circles that fit your mini tart pans (approximately 3 inches in diameter).

- Gently press the dough circles into the pans, trimming any excess.

Blind Bake:

- Prick the bottoms of the tart shells with a fork.

- Line each shell with parchment paper and fill them with pie weights or dried beans.

- Bake for about 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.

Make the Almond Cream Filling:

- In a mixing bowl, combine almond meal, sugar, softened butter, egg, almond extract, and salt.

- Mix until smooth and creamy.

Assemble and Bake:

- Evenly distribute the almond cream filling into each tart shell.

- Top with fresh raspberries, pressing them gently into the filling.

- Return to the oven and bake for another 15-20 minutes, or until the filling is set and golden on the edges.

Cool and Serve:

- Once baked, remove the mini tarts from the oven and let them cool completely in the pans.

- Once cool, carefully remove them from the pans.

- Optional: Sprinkle with additional powdered sugar and garnish with fresh mint leaves before serving.

Enjoy your delightful mini raspberry almond tarts, perfect for any occasion!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 mini tarts |