Mini Raspberry Almond Tarts

These Mini Raspberry Almond Tarts are the perfect combination of tart raspberries and a rich, nutty almond filling, all nestled in a buttery pastry shell. They’re as stunning as they are delicious, making them the ideal dessert for holidays, tea parties, or special occasions. Their bite-sized perfection makes them easy to serve and enjoy.

The inspiration for these Mini Raspberry Almond Tarts came from a trip to a quaint French bakery. My family couldn’t get enough of the delicate almond flavor paired with the tart raspberries, and I knew I had to recreate them at home. Now, these little tarts have become a tradition for our holiday dessert table. My husband calls them “gourmet in a bite,” and my daughter loves sprinkling powdered sugar over them as the final touch.

Why You’ll Love Mini Raspberry Almond Tarts

•Elegant and Beautiful: Perfect for impressing guests.

•Rich and Flavorful: Almond and raspberry combine for an unforgettable taste.

•Bite-Sized: Easy to serve and portion.

•Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

Ingredients Notes For Mini Raspberry Almond Tarts

•Pastry Shells: Use homemade tart dough or store-bought shortcrust pastry.

•Almond Filling: A mix of almond flour, butter, sugar, eggs, and almond extract.

•Raspberries: Fresh raspberries are ideal, but frozen can work in a pinch.

•Optional Garnish: Powdered sugar, sliced almonds, or a drizzle of raspberry glaze for a finished look.

Recipe Steps

1.Prepare Tart Dough: Roll out the pastry dough and cut into circles to fit mini tart pans or a muffin tin. Press the dough into the molds and chill for 15 minutes. Preheat your oven to 350°F.

2.Make Almond Filling: In a bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, then mix in almond flour and almond extract until smooth.

3.Assemble Tarts: Spoon almond filling into the prepared tart shells, filling about 2/3 full. Gently press a fresh raspberry into the center of each tart.

4.Bake: Place the tarts on a baking sheet and bake for 20-25 minutes, or until the filling is set and the edges are golden brown.

5.Cool and Garnish: Allow the tarts to cool completely. Dust with powdered sugar or add sliced almonds for decoration.

6.Serve: Carefully remove from the molds and serve at room temperature or slightly chilled.

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Refrigerator: Keep in the fridge for up to a week.

•Freezer: Freeze fully baked tarts for up to 3 months. Thaw at room temperature before serving.

Variations & Substitutions

•Substitute raspberries with blueberries or blackberries for a different flavor.

•Use lemon extract instead of almond extract for a citrusy twist.

•Add a dollop of whipped cream or mascarpone for extra indulgence.

Mini Raspberry Almond Tarts

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Course: Dessert

Kitchen: French-inspired

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 tarts

Ingredients

 

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• ▢ For the Crust:
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 cup unsalted butter cold and cubed
• ▢ 1/4 cup powdered sugar
• ▢ 2-3 tablespoons cold water
• ▢ For the Filling:
• ▢ 1/2 cup almond flour
• ▢ 1/4 cup granulated sugar
• ▢ 4 tablespoons unsalted butter softened
• ▢ 1 large egg
• ▢ 1/2 teaspoon almond extract
• ▢ For the Topping:
• ▢ 1/2 cup raspberry preserves
• ▢ Fresh raspberries optional, for garnish
• ▢ Powdered sugar optional, for garnish

Instructions

• Prepare the Crust:
• Mix the Dough: In a food processor, combine the all-purpose flour, cold butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
• Shape and Chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
• Prepare Tart Shells: Roll out the dough on a lightly floured surface and cut into 12 small circles to fit into a mini muffin tin or tart molds. Press the dough into the molds and prick the bottoms with a fork.
• Prepare the Filling:
• Make Almond Cream: In a mixing bowl, beat the almond flour, granulated sugar, softened butter, egg, and almond extract until smooth.
• Assemble the Tarts:
• Add the Filling: Spoon about 1 tablespoon of the almond filling into each prepared crust.
• Add Raspberry Preserves: Top each tart with 1 teaspoon of raspberry preserves, swirling gently into the almond filling.
• Bake:
• Bake the Tarts: Preheat the oven to 350°F (175°C). Bake the tarts for 20-25 minutes, or until the crust is golden and the almond filling is set.
• Cool and Garnish:
• Cool the Tarts: Allow the tarts to cool completely in the pan before removing.
• Garnish and Serve: Top with fresh raspberries and dust with powdered sugar, if desired.