The Best Mini Raspberry Almond Tarts Recipe
Mini Raspberry Almond Tarts
These delightful mini raspberry almond tarts combine buttery shortcrust pastry with the nutty richness of almond cream and the bright, tangy sweetness of fresh raspberries. Perfect for afternoon tea, dessert tables, or any special occasion where you want to impress without spending hours in the kitchen.
Preparation and Cooking Time
- Prep time: 30 minutes
- Chill time: 1 hour
- Bake time: 20 minutes
- Total time: 1 hour 50 minutes
- Yield: 12 mini tarts
Ingredients
For the pastry crust:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the almond filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-purpose flour
For the topping:
- 2 cups fresh raspberries
- 3 tablespoons raspberry jam
- 2 tablespoons sliced almonds
- Powdered sugar for dusting
Directions
For the pastry crust:
1.In a food processor, combine flour, powdered sugar, and salt. Pulse a few times to blend.
2.Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3.Add the egg yolk and 2 tablespoons of ice water. Pulse just until the dough begins to come together. If needed, add the remaining tablespoon of water.
4.Turn the dough onto a lightly floured surface and form into a disk. Wrap in plastic and refrigerate for at least 1 hour.
5.Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
6.Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut out 12 circles slightly larger than the muffin cups.
7.Gently press each circle into a muffin cup, forming a tart shell. Prick the bottoms with a fork and chill for 15 minutes.
For the almond filling:
1.In a medium bowl, beat the softened butter and sugar until light and fluffy.
2.Add the almond flour and mix well.
3.Beat in the eggs one at a time, then add the vanilla and almond extracts.
4.Fold in the all-purpose flour until just combined.
Assembly and baking:
1.Spoon the almond filling into each tart shell, filling about ⅔ full.
2.Bake for 15-18 minutes, until the filling is set and lightly golden.
3.While the tarts are still warm, gently press 3-4 raspberries into the top of each tart.
4.Heat the raspberry jam until melted and brush over the berries.
5.Sprinkle with sliced almonds and return to the oven for 2-3 minutes.
6.Allow to cool completely before removing from the tin.
7.Dust with powdered sugar before serving.
How to Serve
These mini raspberry almond tarts are versatile and can be served in several elegant ways:
For a casual brunch, arrange them on a rustic wooden board alongside fresh berries and a small pitcher of cream. For more formal occasions, place each tart on a small dessert plate with a dollop of lightly whipped cream and a mint leaf for garnish.
These tarts are delicious served at room temperature but can also be slightly warmed and paired with a scoop of vanilla ice cream for a more decadent dessert experience.
Create a beautiful dessert buffet by displaying these tarts on a tiered stand alongside other petit fours and pastries. Their vibrant red color makes them particularly striking on a dessert table.
Additional Tips
- Make ahead: The tart shells can be prepared and refrigerated up to 2 days in advance. The almond filling can also be made a day ahead and stored in the refrigerator.
- For a time-saving alternative, use store-bought shortcrust pastry instead of making it from scratch.
- If fresh raspberries aren’t available, you can use frozen ones (thawed and patted dry) for the filling, though fresh berries work best for the topping.
- Try different berries like blackberries or a mixture of berries for variety.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your almond flour is certified gluten-free.
- Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts (per serving)
- Calories: 315
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 75mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 15g
- Protein: 6g
Mini Raspberry Almond Tarts
These mini raspberry almond tarts strike the perfect balance between sophisticated flavor and homemade charm. The combination of buttery pastry, rich almond cream, and tart raspberries creates a dessert that feels both indulgent and refreshing.
What makes these tarts truly special is their versatility and visual appeal. Whether served at a garden party, holiday gathering, or simply as a weekend treat, they bring an element of elegance to any table. The vibrant red of the raspberries against the golden almond filling makes for a dessert that’s as beautiful as it is delicious.
With a bit of preparation and some attention to detail, you can create bakery-quality tarts that will have everyone asking for your secret recipe. So gather your ingredients, set aside a little time, and treat yourself and your loved ones to these delightful mini raspberry almond tarts.
