Description
Delicate mini raspberry almond tarts invite sweet memories of French patisseries with their buttery crust and luscious fruit filling. Elegant dessert perfection waits for you to savor each delightful bite of creamy almond cream and fresh raspberries.
Ingredients
Scale
Primary Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup fresh raspberries
- 1/4 cup almond slices
Binding and Flavor Ingredients:
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 pinch salt
Finishing Ingredients:
- 2 tbsp powdered sugar
- 1 tbsp raspberry jam
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 375°F and prepare a mini tart pan by lightly greasing each cavity with butter or cooking spray.
- In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, and salt, whisking until thoroughly blended.
- Cut cold unsalted butter into small cubes and incorporate into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs.
- Press the crumbly dough firmly into each tart pan cavity, ensuring an even distribution along the bottom and sides.
- Whisk eggs in a separate bowl, then blend in heavy cream, vanilla extract, and almond extract until smooth and well-combined.
- Carefully pour the custard mixture into each prepared tart shell, filling approximately two-thirds of the way.
- Gently arrange fresh raspberries on top of the custard, distributing them evenly across the surface.
- Sprinkle sliced almonds over the raspberries for added texture and visual appeal.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the custard is set with a slight wobble.
- Remove from the oven and let cool in the pan for 10 minutes, then carefully transfer to a wire rack.
- Once completely cooled, dust with powdered sugar and drizzle a small amount of raspberry jam over the tarts.
- Garnish with fresh lemon zest to enhance the fruity flavor profile.
- Serve at room temperature and enjoy these delicate, elegant mini tarts.
Notes
- Chill the butter and flour mixture for 15 minutes before pressing into tart pans to create a flakier, more tender crust.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the same delicate texture.
- Toast sliced almonds briefly before sprinkling to intensify their nutty flavor and add a deeper, more complex crunch to the tarts.
- Use frozen raspberries if fresh are unavailable, but pat them dry thoroughly to prevent excess moisture from making the custard soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg