Description
Delightful mini raspberry almond tarts combine buttery pastry with silky almond cream and fresh raspberries. Sweet and tangy flavors create a perfect French-inspired dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (50 g) almond flour
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) powdered sugar
- ½ cup (113 g) unsalted butter (cold, cubed)
- ½ cup (113 g) unsalted butter (softened)
- ½ cup raspberry preserves (or fresh raspberries)
- 1 large egg
- 1 large egg yolk
- ½ tsp almond extract
- ¼ tsp vanilla extract
- ½ tsp salt
- 2 tbsps (15 g) all-purpose flour
- ¼ cup (25 g) sliced almonds (toasted, optional)
- 12 tbsps (180 ml) cold water
- Powdered sugar for dusting
Instructions
- Pastry Preparation: Pulse flour, powdered sugar, and salt in a food processor. Add chilled butter until mixture resembles coarse crumbs. Incorporate egg yolk and cold water, blending until dough forms a cohesive ball.
- Dough Resting: Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes to relax gluten and develop flavor complexity.
- Shell Crafting: Preheat oven to 375°F. Roll chilled dough thinly and drape into miniature tart molds or muffin tin. Press dough carefully into each cavity, trimming excess edges. Pierce base with fork to prevent rising during baking.
- Initial Baking: Bake pastry shells until golden, approximately 10-12 minutes. Cool completely to create a crisp foundation for filling.
- Filling Creation: Cream butter and sugar until light and fluffy. Blend in egg, almond extract, and vanilla until smooth. Gently fold in flour to create a velvety almond mixture.
- Tart Assembly: Fill each shell two-thirds full with almond mixture. Top with a vibrant dollop of raspberry preserves, ensuring even distribution.
- Final Baking: Return tarts to oven, baking until filling sets and develops a light golden surface, approximately 15-18 minutes.
- Finishing Touch: Allow tarts to cool completely. Garnish with toasted almond slivers and a delicate snowfall of powdered sugar, elevating these miniature confections to an elegant dessert.
Notes
- Prevent Pastry Shrinkage: Chill the dough thoroughly and avoid stretching when placing in tart molds to maintain original shape and prevent unwanted contraction during baking.
- Achieve Uniform Texture: Use cold butter and minimal handling to create a flaky, tender crust that crumbles delicately without becoming tough or dense.
- Master Filling Consistency: Whip butter and sugar until light and fluffy, ensuring the almond filling remains smooth and prevents potential graininess or separation.
- Customize Dietary Needs: Substitute almond flour for gluten-free alternatives, use plant-based butter for vegan versions, and experiment with alternative sweeteners like maple syrup or monk fruit for reduced-sugar diets.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 250
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg