Introduction
There’s something magical about mini tarts, isn’t there? They’re just the perfect size for a little indulgence, and they have a way of making any occasion feel extra special. If you’re looking for a dessert that’s both elegant and easy to make, then you’ve found the right place. Let me introduce you to Mini Raspberry Almond Tarts—a buttery, crisp tart shell filled with almond cream and topped with fresh, tangy raspberries.
I first made these tarts for a family gathering last summer, and I have to say, they were a hit. The combination of the almond cream filling and the tart raspberries is heavenly—sweet, slightly nutty, and with just the right amount of tartness from the raspberries. Plus, they’re so much easier to make than you might think, and the mini size makes them perfect for sharing (or sneaking a second one when no one’s looking!).
These little tarts are ideal for almost any occasion, from brunch to a fancy dinner party. They’re great for impressing your guests or simply treating yourself to a sweet bite. If you’ve never made a tart before, don’t worry. I’ve broken it down step-by-step, and you’ll feel like a pastry pro by the end of it. Trust me, these Mini Raspberry Almond Tarts are going to become your new go-to dessert.
Why You’ll Love This Recipe
Okay, let’s talk about why you’ll fall in love with these Mini Raspberry Almond Tarts:
- Simple Ingredients: You won’t need anything fancy to make these tarts. With just a few basic ingredients—like butter, almonds, raspberries, and sugar—you’re well on your way to making a truly special dessert.
- Make-Ahead Friendly: You can make the tart shells and almond cream ahead of time, so when you’re ready to serve, all you have to do is assemble the tarts and pop them in the oven. Perfect for busy weekends or when you have guests coming over!
- Gorgeous & Impressive: These little tarts look like something you’d find at a fancy bakery. The almond cream filling is smooth and rich, and the fresh raspberries on top are the perfect touch to add a pop of color and tartness.
- Perfect Balance of Flavors: The buttery tart crust, creamy almond filling, and sweet-tart raspberries create the most delicious balance of flavors and textures. It’s a dessert that feels indulgent but doesn’t overwhelm your taste buds.
And let’s be honest, who doesn’t love something that’s both beautiful and delicious?
Preparation Time and Servings
- Total Time: 1 hour (30 minutes prep, 30 minutes baking)
- Servings: This recipe makes about 12 mini tarts.
Nutrition Facts (per tart):
- Calories: 250
- Protein: 3g
- Carbs: 30g
- Fat: 15g
Ingredients
You’ll need just a handful of ingredients to make these little tarts come to life. Here’s your shopping list:
- 1 1/4 cups all-purpose flour: This is the base of your tart crust, giving it structure and that delicious, flaky texture.
- 1/4 cup powdered sugar: This adds sweetness and ensures the crust is tender and melts in your mouth.
- 1/2 cup cold unsalted butter: Butter is key for a rich, flaky crust.
- 1 egg yolk: Adds richness to the dough and helps bind everything together.
- 1/2 teaspoon vanilla extract: A touch of vanilla to complement the almond filling.
- 1/2 cup almond meal: This adds a nice nutty flavor to the tart filling, making it rich and smooth.
- 1/4 cup granulated sugar: Sweetens the almond cream without overpowering it.
- 1/4 cup unsalted butter: To make the almond cream filling extra rich.
- 1 egg: This binds the almond cream filling and gives it a smooth texture.
- 1 teaspoon vanilla extract: For a little extra flavor.
- 1/2 teaspoon almond extract: This enhances the almond flavor and gives the cream filling that signature nuttiness.
- 1 cup fresh raspberries: For topping and adding a refreshing tartness.
The key to this recipe’s success is using fresh raspberries for a burst of flavor that contrasts beautifully with the rich almond cream. If you’re looking for a bit more sweetness, you could dust the tarts with a little powdered sugar before serving.
Step-by-Step Instructions
Now that you have your ingredients ready, it’s time to get baking! Here’s a detailed breakdown of each step to make sure everything goes smoothly:
1st step: Make the Tart Crusts
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with mini tart pans or muffin liners to make sure the crusts come out easily.
- Prepare the dough: In a medium bowl, whisk together the flour and powdered sugar. Then, add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and vanilla extract. Mix until the dough begins to come together. If the dough feels too dry, add a teaspoon of cold water at a time until it forms a dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 15-20 minutes. This helps it firm up and makes it easier to roll out.
- Roll out the dough: Once the dough has chilled, lightly flour your work surface and roll it out to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that will fit into your mini tart pans.
- Press the dough into the pans: Gently press the dough into the pans, making sure the dough is even along the edges. Use a fork to prick the bottom of the crusts to prevent them from puffing up while baking.
- Bake the crusts: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the crusts are golden brown. Remove from the oven and let them cool in the pan.
2nd step: Prepare the Almond Cream Filling
- Cream the butter and sugar: In a medium bowl, beat together the unsalted butter and granulated sugar until light and fluffy.
- Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract until smooth.
- Stir in the almond meal: Mix in the almond meal until the filling is thick and creamy. It should be smooth with no lumps.
- Fill the tart shells: Once the tart shells have cooled, spoon the almond cream mixture into each shell, filling them nearly to the top.
- Bake the tarts: Place the tarts back in the oven and bake for 15-18 minutes, or until the almond cream is golden and set.
3rd step: Add the Fresh Raspberries
- Cool the tarts: After baking, let the tarts cool completely in the pan before removing them. This will help the filling firm up.
- Top with raspberries: Once the tarts have cooled, gently place fresh raspberries on top of each tart. Arrange them neatly for a beautiful presentation.
How to Serve
These Mini Raspberry Almond Tarts are perfect for a variety of occasions:
- Serve at a brunch: Pair these tarts with mimosas and a fresh fruit salad for a charming brunch spread.
- End a dinner with elegance: Serve these tarts as a sweet finale to a fancy dinner. They pair wonderfully with a light dessert wine, like a sweet Riesling or Moscato.
- For a sweet snack: Keep a batch in your fridge for a little afternoon treat or an after-dinner bite.
Additional Tips
Here are some tips to ensure your Mini Raspberry Almond Tarts turn out perfectly:
- Chill the dough: Don’t skip the chilling step for the tart dough! This helps prevent it from shrinking during baking and gives it that perfectly flaky texture.
- Fresh raspberries are key: For the best flavor, use fresh raspberries. They give the tarts a pop of color and tartness that pairs beautifully with the sweet almond cream.
- Don’t overfill the tart shells: The almond cream puffs up a little while baking, so be sure to leave a little room at the top of each shell to prevent overflow.
- Substitute other berries: If raspberries aren’t your thing, feel free to use strawberries, blackberries, or blueberries instead!
- Keep them cool: These tarts are best served chilled. After assembling, store them in the fridge until ready to serve.
Recipe Variations
Want to customize these tarts a little? Here are a few variations to try:
- Use a different nut: If you’re not an almond fan, you can swap the almond meal for hazelnut or pistachio meal. This will give the tarts a slightly different flavor but still maintain that rich, nutty filling.
- Add a glaze: For an extra touch of sweetness, drizzle the tarts with a simple glaze made from powdered sugar and a bit of milk or lemon juice.
- Chocolate almond tarts: Add a few tablespoons of cocoa powder to the almond cream filling for a chocolatey twist on the classic almond flavor.
Frequently Asked Questions (FAQ)
1. Can I make these tarts ahead of time?
Yes, you can! The tart shells and almond cream filling can be prepared ahead of time. Store the baked tart shells in an airtight container at room temperature for up to 2 days, and refrigerate the almond cream filling for up to 24 hours before assembling. Once the tarts are assembled, they are best enjoyed within 1-2 days for the freshest flavor, but they can be stored in the fridge for up to 3 days.
2. Can I use frozen raspberries instead of fresh ones?
While fresh raspberries yield the best results in terms of flavor and presentation, you can use frozen raspberries if necessary. Just be sure to thaw them first and drain any excess moisture before placing them on top of the tarts. Keep in mind that frozen raspberries may lose their shape a bit when thawed, but they’ll still taste delicious!
3. Can I substitute the almond meal with something else?
Yes, if you have a nut allergy or prefer a different flavor, you can substitute the almond meal with other options like hazelnut meal, coconut flour, or all-purpose flour. However, note that the flavor will change slightly, and the texture may not be as rich or nutty.
4. How do I prevent the tart crust from shrinking during baking?
To prevent the tart crust from shrinking, make sure you chill the dough for at least 15-20 minutes before baking. You can also chill the tart shells after pressing the dough into the pan. Another tip is to use a fork to prick the crusts before baking (this is called “docking”) to help steam escape and keep them from puffing up.
5. Can I add other fruits on top of the tarts?
Absolutely! If raspberries aren’t your favorite or if you want to mix things up, you can use other fruits like strawberries, blackberries, blueberries, or even a combination of different berries. Sliced kiwi, poached pears, or even a few thin apple slices could make a delightful topping as well.
Mini Raspberry Almond Tarts
- Total Time: 1 hour
Ingredients
- 1 1/4 cups all-purpose flour: This is the base of your tart crust, giving it structure and that delicious, flaky texture.
- 1/4 cup powdered sugar: This adds sweetness and ensures the crust is tender and melts in your mouth.
- 1/2 cup cold unsalted butter: Butter is key for a rich, flaky crust.
- 1 egg yolk: Adds richness to the dough and helps bind everything together.
- 1/2 teaspoon vanilla extract: A touch of vanilla to complement the almond filling.
- 1/2 cup almond meal: This adds a nice nutty flavor to the tart filling, making it rich and smooth.
- 1/4 cup granulated sugar: Sweetens the almond cream without overpowering it.
- 1/4 cup unsalted butter: To make the almond cream filling extra rich.
- 1 egg: This binds the almond cream filling and gives it a smooth texture.
- 1 teaspoon vanilla extract: For a little extra flavor.
- 1/2 teaspoon almond extract: This enhances the almond flavor and gives the cream filling that signature nuttiness.
- 1 cup fresh raspberries: For topping and adding a refreshing tartness.
Instructions
Step 1: Make the Tart Crusts
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with mini tart pans or muffin liners to make sure the crusts come out easily.
- Prepare the dough: In a medium bowl, whisk together the flour and powdered sugar. Then, add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and vanilla extract. Mix until the dough begins to come together. If the dough feels too dry, add a teaspoon of cold water at a time until it forms a dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 15-20 minutes. This helps it firm up and makes it easier to roll out.
- Roll out the dough: Once the dough has chilled, lightly flour your work surface and roll it out to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that will fit into your mini tart pans.
- Press the dough into the pans: Gently press the dough into the pans, making sure the dough is even along the edges. Use a fork to prick the bottom of the crusts to prevent them from puffing up while baking.
- Bake the crusts: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the crusts are golden brown. Remove from the oven and let them cool in the pan.
Step 2: Prepare the Almond Cream Filling
- Cream the butter and sugar: In a medium bowl, beat together the unsalted butter and granulated sugar until light and fluffy.
- Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract until smooth.
- Stir in the almond meal: Mix in the almond meal until the filling is thick and creamy. It should be smooth with no lumps.
- Fill the tart shells: Once the tart shells have cooled, spoon the almond cream mixture into each shell, filling them nearly to the top.
- Bake the tarts: Place the tarts back in the oven and bake for 15-18 minutes, or until the almond cream is golden and set.
Step 3: Add the Fresh Raspberries
- Cool the tarts: After baking, let the tarts cool completely in the pan before removing them. This will help the filling firm up.
- Top with raspberries: Once the tarts have cooled, gently place fresh raspberries on top of each tart. Arrange them neatly for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12
- Calories: 250
- Fat: 15g
- Carbohydrates: 30g
- Protein: 3g
Conclusion
There you have it—Mini Raspberry Almond Tarts that are both stunning and delicious! These little desserts are the perfect balance of buttery, nutty, and fruity, and they’re sure to be the star of any occasion. Whether you’re hosting a fancy brunch, bringing a dish to a potluck, or just treating yourself to a sweet bite, these tarts will never disappoint.
Making these tarts from scratch is a rewarding experience, and I promise they taste even better than they look. So, grab your ingredients and get ready to impress your guests (or just enjoy a little dessert indulgence all to yourself). The sweet, nutty almond cream paired with fresh raspberries is a flavor combination you’ll want to make over and over again.
Happy baking!