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Mini raspberry almond tarts are a delightful treat that perfectly combines the sweet and tart flavors of fresh raspberries with the rich, nutty essence of almonds. These charming little pastries are not only visually appealing but also provide a burst of flavor in every bite, making them a favorite among dessert lovers. Whether you are hosting a tea party, celebrating a birthday, or simply indulging in a sweet craving, these mini tarts are sure to impress your guests and elevate any occasion.

Mini Raspberry Almond Tarts

Indulge in the sweetness of mini raspberry almond tarts, where ripe raspberries meet rich almond flavor in a delightful pastry treat. Perfect for any occasion, these tarts are easy to make and are sure to wow your guests or satisfy your sweet cravings. Discover the secret to their deliciousness by using fresh ingredients like almond flour and juicy raspberries. Click through for the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup almond flour

1/4 cup all-purpose flour

1/4 cup confectioners' sugar

1/2 cup unsalted butter, softened

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt

1 large egg yolk

1 cup fresh raspberries (plus extra for garnish)

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

Sliced almonds (for topping)

Powdered sugar (for dusting, optional)

Instructions
 

Make the tart dough: In a large mixing bowl, combine almond flour, all-purpose flour, and confectioners' sugar. Add softened butter, vanilla extract, almond extract, salt, and egg yolk. Mix until a dough forms. If the mixture is too dry, add a teaspoon of cold water as needed.

    Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

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

        Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut into circles that fit into a mini muffin tin. Press the circles into the muffin cups to form the tart shells. Prick the bottom with a fork.

          Blind bake the shells: Place the muffin tin in the preheated oven and bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly before removing from the tin.

            Prepare the raspberry filling: In a medium bowl, combine fresh raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the raspberries are coated.

              Fill the tart shells: Spoon the raspberry filling into each tart shell, allowing the raspberries to overflow slightly.

                Bake the filled tarts: Return the filled tart shells to the oven and bake for an additional 15 minutes, or until the raspberries are slightly bubbly.

                  Garnish and serve: Remove from the oven, and allow to cool completely. Top with sliced almonds and dust with powdered sugar if desired. Serve at room temperature or chilled.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 mini tarts