🥧 MINI RASPBERRY ALMOND TARTS 🍇🍰 (Absolutely delicious)
📝 INGREDIENTS:
For the Tart Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 large egg yolk
2 tablespoons cold water
For the Almond Filling:
1/2 cup almond flour
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon almond extract
1/4 teaspoon salt
For the Raspberry Topping:
1 cup fresh raspberries
Powdered sugar (for dusting)
🔔 INSTRUCTIONS:
STEP 1: PREPARE THE TART CRUST
- Make the Dough: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and cold water until the dough comes together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
STEP 2: PREPARE THE ALMOND FILLING
- Mix Ingredients: In a separate bowl, beat together the almond flour, granulated sugar, softened butter, egg, almond extract, and salt until smooth and creamy.
STEP 3: ASSEMBLE AND BAKE
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Roll Out Dough: On a lightly floured surface, roll out the chilled tart dough to about 1/8 inch thick. Cut out circles to fit into a mini tart pan or muffin tin.
- Fill Tarts: Place the dough circles into the tart pan, pressing them into the bottom and sides. Fill each tart shell with the almond filling, about 3/4 full.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the filling is set and the crust is lightly golden.
STEP 4: ADD RASPBERRIES AND SERVE
- Cool Tarts: Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Top with Raspberries: Once cooled, top each tart with fresh raspberries and dust with powdered sugar before serving.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 12
Enjoy your Mini Raspberry Almond Tarts, a delightful treat perfect for any occasion! 🥧🍇🍰
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