Introduction
Mini Raspberry Almond Tarts are a delightful fusion of sweet and tart flavors, perfect for any occasion. These bite-sized desserts feature a buttery almond crust filled with a luscious raspberry jam and topped with a creamy almond filling. They’re not only visually appealing but also easy to make, making them a favorite for gatherings, parties, or simply treating yourself.
Detailed Ingredients with measures
For the almond crust:
– 1 cup almond flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter (softened)
– 1/4 teaspoon salt
– 1/4 teaspoon almond extract
– 1 large egg (beaten)
For the raspberry filling:
– 1/2 cup raspberry jam
For the almond filling:
– 1/2 cup almond flour
– 1/4 cup granulated sugar
– 1 large egg
– 1/4 teaspoon almond extract
– 1/4 cup unsalted butter (melted)
Prep Time
The preparation time for these Mini Raspberry Almond Tarts is approximately 20 minutes. This includes the time needed to prepare the crust, filling, and assemble the tarts.
Cook Time, Total Time, Yield
The cook time for the tarts is about 15 to 20 minutes, depending on your oven’s temperature. In total, you can expect to spend around 40 minutes to an hour to make these delicious treats from start to finish. This recipe yields about 12 mini tarts, perfect for sharing or enjoying over a few days!
Detailed Directions and Instructions
Prepare the Tart Shells
Start by preheating your oven to 375°F (190°C). Grease a mini tart pan or muffin tin with cooking spray.
Make the Dough
In a mixing bowl, combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough comes together.
Shape the Tart Shells
Press the dough into the prepared tart pan or muffin tin, ensuring even coverage along the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
Bake the Shells
Place the tart shells in the oven and bake for about 15-20 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
Make the Filling
In a mixing bowl, whisk together almond flour, sugar, egg, and almond extract until well combined.
Assemble the Tarts
Spoon the almond filling into each cooled tart shell, filling them about three-quarters full. Place a few fresh raspberries on top of the filling.
Bake the Tarts
Return the tarts to the oven and bake for an additional 15-20 minutes until the filling is set and lightly golden on top.
Cool and Serve
Allow the tarts to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.
Notes
Storage Instructions
Store any leftover tarts in an airtight container at room temperature for up to 3 days.
Substitutions
You can substitute the raspberries with other berries like blueberries or blackberries, depending on your preference.
Serving Suggestions
Serve these tarts with a dusting of powdered sugar or a dollop of whipped cream for added sweetness.
Cook techniques
Preparing the Tart Crust
To achieve a flaky and buttery tart crust, ensure that your butter is cold and cut into the flour until the mixture resembles coarse crumbs before adding water.
Blind Baking
Blind baking is essential for preventing a soggy bottom. Use pie weights or dried beans to weigh down the dough while baking.
Making the Almond Cream
Create a smooth almond cream by thoroughly combining the almond flour, butter, sugar, and eggs until the mixture is light and fluffy.
Assembling the Tarts
Evenly distribute the almond cream in the pre-baked tart shells and place the raspberries on top for a beautiful presentation.
FAQ
Can I use other fruits instead of raspberries?
Yes, you can substitute raspberries with other fruits like blueberries, strawberries, or peaches depending on your preference.
How do I store leftover tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 2-3 days.
Can I freeze these tarts?
Yes, you can freeze the tarts before baking. Wrap them tightly and store in the freezer for up to one month.
What can I use instead of almond flour?
If you do not have almond flour, you can use finely ground pecans or walnuts as a substitute, although it may alter the flavor slightly.
Conclusion
The mini raspberry almond tarts are a delightful dessert that combines the tangy sweetness of raspberries with the nutty flavor of almonds, all encased in a buttery crust. These tarts are perfect for any occasion, offering a burst of flavor in every bite while also being visually appealing. Whether served at a gathering or enjoyed as a personal treat, they are sure to impress.
More recipes suggestions and combination
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