Looking for an elegant, bite-sized dessert that’s as easy to make as it is impressive? These Mini Raspberry Almond Tarts are just what you need! Featuring a buttery almond crust, a luscious cream filling, and juicy raspberries on top, they strike the perfect balance of sweet and tangy. Whether for a dinner party, holiday gathering, or afternoon indulgence, these mini tarts are guaranteed to steal the show.
Ingredients
For the Almond Tart Crust:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 cup heavy cream (chilled)
For the Topping:
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam (optional, for glaze)
- Sliced almonds (optional, for garnish)
Equipment Needed
- Mini tart pans or a mini muffin tin
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Pastry brush
Instructions
- Prepare the Almond Tart Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the all-purpose flour, almond flour, and powdered sugar.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract, mixing until the dough comes together.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut circles to fit your tart pans or mini muffin tin and press the dough into each cavity. Trim the edges as needed.
- Prick the bottoms with a fork and bake for 10–12 minutes, or until lightly golden. Allow to cool completely.
- Make the Filling:
- In a mixing bowl, beat the cream cheese, powdered sugar, and almond extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Tarts:
- Spoon or pipe the filling into the cooled tart shells.
- Top each tart with fresh raspberries.
- Optional Glaze:
- Warm the raspberry jam slightly and brush it over the raspberries for a glossy finish.
- Garnish and Serve:
- Sprinkle sliced almonds on top for added texture and flavor.
- Serve immediately or refrigerate until ready to enjoy.
Tips for Success
- Make sure the tart crusts are completely cooled before adding the filling to prevent melting.
- For an extra burst of flavor, add a teaspoon of lemon zest to the filling.
- These tarts can be made a day ahead—just add the raspberries and glaze before serving for the freshest look!
These Mini Raspberry Almond Tarts are a perfect combination of textures and flavors—crisp crust, creamy filling, and juicy raspberries. They’re as beautiful as they are delicious, making them ideal for special occasions or whenever you want to treat yourself to something extraordinary. Try them once, and they’ll quickly become your go-to dessert!
Irresistible Mini Raspberry Almond Tarts: Your New Go-To Dessert!
These Mini Raspberry Almond Tarts are the ultimate blend of buttery almond crust, creamy filling, and tart raspberries. Perfect for special occasions or a sweet treat anytime!
Equipment
- Mini tart pans or a mini muffin tin
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Pastry brush
Ingredients
- For the Almond Tart Crust:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
- For the Filling:
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 cup heavy cream chilled
- For the Topping:
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam optional, for glaze
- Sliced almonds optional, for garnish
Instructions
- Prepare the Almond Tart Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the all-purpose flour, almond flour, and powdered sugar.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract, mixing until the dough comes together.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut circles to fit your tart pans or mini muffin tin and press the dough into each cavity. Trim the edges as needed.
- Prick the bottoms with a fork and bake for 10–12 minutes, or until lightly golden. Allow to cool completely.
- Make the Filling:
- In a mixing bowl, beat the cream cheese, powdered sugar, and almond extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Tarts:
- Spoon or pipe the filling into the cooled tart shells.
- Top each tart with fresh raspberries.
- Optional Glaze:
- Warm the raspberry jam slightly and brush it over the raspberries for a glossy finish.
- Garnish and Serve:
- Sprinkle sliced almonds on top for added texture and flavor.
- Serve immediately or refrigerate until ready to enjoy.
Leave a Reply