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Baking is not just about putting ingredients together; it’s a delightful journey that engages all our senses. Among the many treats that can be crafted in the kitchen, mini raspberry almond tarts stand out as a perfect blend of flavors and textures. These charming little desserts feature a buttery, crumbly almond crust filled with a luscious mixture of tart raspberries and subtle sweetness. Each bite is a symphony of flavors: the nuttiness of almond flour harmonizes beautifully with the tangy burst of fresh raspberries, while a dusting of powdered sugar adds a delicate sweetness that elevates the entire experience.

Mini Raspberry Almond Tarts

Indulge in the sweet and nutty flavors of mini raspberry almond tarts with this easy-to-follow recipe! These delightful desserts feature a buttery almond crust and a fresh raspberry filling that burst with flavor. Perfect for any occasion, whether you're hosting a gathering or enjoying a cozy treat at home. Click through to explore the full recipe and learn how to create these charming tarts that are sure to impress your guests!
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Ingredients
  

1 cup almond flour

1/4 cup all-purpose flour

1/2 cup unsalted butter, softened

1/3 cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup fresh raspberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

Sliced almonds, for garnish

Whipped cream (optional), for serving

Instructions
 

Prepare the Crust: In a mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and vanilla extract until a dough forms.

    Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

      Heat the Oven: Preheat your oven to 350°F (175°C).

        Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass, large enough to fit the tartlet pans.

          Press into Pans: Gently press the dough circles into the tartlet pans, ensuring the sides are even. Trim any excess dough.

            Prepare the Filling: In a medium bowl, mix the raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss to combine, being careful not to mash the raspberries.

              Fill the Tarts: Spoon the raspberry mixture into each tart shell, filling them about 3/4 full.

                Bake: Place the mini tarts in the preheated oven and bake for 20-25 minutes, or until the edges of the crust are lightly golden and the filling is bubbly.

                  Cool: Once baked, remove from the oven and allow the tarts to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

                    Garnish and Serve: Once cool, garnish with sliced almonds on top and serve with whipped cream if desired. Enjoy!

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour (includes cooling time) | Serves 12 mini tarts