Mini Raspberry Almond Tarts

Introduction

Sometimes, the best desserts are the ones that combine a few simple, yet incredibly satisfying ingredients. That’s exactly what these Mini Raspberry Almond Tarts deliver: a buttery, crisp crust filled with a creamy almond filling, topped with fresh, tangy raspberries for the perfect balance of flavors. It’s a dessert that’s sweet but not overly sugary, light but decadent at the same time.

I first stumbled upon the idea for these tarts when I was planning a small get-together for a few friends. I wanted something that felt fancy but was still easy to prepare. After trying a few variations, I landed on this version, and let me tell you—it’s been a crowd-pleaser ever since. The combination of almond and raspberry is such a classic, but making them into mini tarts elevates the experience. They’re bite-sized perfection!

These mini tarts are perfect for a special occasion like a birthday, baby shower, or holiday party, but they’re also ideal for a sweet treat after dinner when you want something that feels indulgent without being too heavy. Plus, they’re easy to assemble ahead of time, leaving you with more time to enjoy the company of your guests—or simply savor one for yourself while relaxing on the couch. Whatever the occasion, these tarts are bound to be the star of the show!

Why You’ll Love This Recipe

Here are a few reasons why this mini raspberry almond tart recipe is a must-try:

• Simple Ingredients, Elegant Result: You don’t need any fancy tools or hard-to-find ingredients to make these tarts. With basic pantry staples like almond flour, butter, and fresh raspberries, you’ll create something truly special.
• Perfect for Any Occasion: Whether you’re hosting a party or just want a treat to enjoy on a quiet evening, these mini tarts are ideal. They’re impressive enough for a fancy dessert table, yet easy enough for an afternoon snack.
• Balanced Flavors: The almond cream filling is rich and smooth, while the tart raspberries add a burst of fresh flavor. The buttery crust ties it all together with a satisfying crunch. It’s the perfect balance of sweet and savory.

These little tarts are not only delicious, but they’re visually stunning too! The bright pop of raspberry on top of the golden almond filling makes for a dessert that’s as beautiful as it is tasty. Trust me, once you take that first bite, you’ll be hooked. They’re a great way to impress your friends and family with minimal effort!

Preparation Time and Servings

• Total Time: 1 hour (30 minutes prep, 30 minutes baking)
• Servings: This recipe makes 12 mini tarts.

Nutrition Facts (per tart):

• Calories: 220
• Protein: 4g
• Carbs: 24g
• Fat: 14g

Ingredients

For these mini raspberry almond tarts, you’ll need:

Crust:

• 1 1/4 cups all-purpose flour: This forms the base of your tart crust, making it tender yet firm.
• 1/2 cup cold unsalted butter: Butter creates a rich, flaky crust. Be sure it’s cold for the best texture.
• 1/4 cup powdered sugar: Powdered sugar makes for a super smooth dough that’s easy to press into tart pans.
• 1/4 teaspoon salt: Just a pinch to balance the sweetness of the crust.
• 1-2 tablespoons ice water: You might need a little water to bring the dough together, so use it sparingly.

Almond Filling:

• 1/2 cup almond meal (or almond flour): This gives the filling a lovely texture and an authentic almond flavor.
• 1/4 cup granulated sugar: Sweetens the filling just right without overpowering the almond taste.
• 1/4 cup unsalted butter: Softened, so it blends smoothly into the filling mixture.
• 1 large egg: Helps bind the filling together and gives it a smooth, custard-like texture.
• 1 teaspoon almond extract: A must for that classic almond flavor.
• 1/4 teaspoon salt: Enhances the sweetness and depth of the almond flavor.

Topping:

• 12 fresh raspberries: The tartness of the raspberries is a perfect contrast to the sweetness of the filling.
• Powdered sugar (optional, for dusting): To give the tarts a delicate, finished look.

Step-by-Step Instructions

1. Make the Tart Crust:

• Start by preheating your oven to 350°F (175°C).
• In a large mixing bowl, combine the flour, powdered sugar, and salt. Stir to mix them together.
• Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Slowly add the ice water, one tablespoon at a time, stirring just until the dough comes together. You don’t want to overwork it, so be gentle.
• Turn the dough out onto a lightly floured surface and knead it a couple of times to bring it together. Wrap the dough in plastic wrap and refrigerate it for at least 15 minutes to chill.

2. Shape the Tart Crusts:

• Once the dough is chilled, roll it out on a lightly floured surface to about 1/4-inch thick.
• Cut the dough into circles slightly larger than the cups of your tart pan, and gently press each circle into the bottom and sides of the pan. If you’re using a mini tart pan with removable bottoms, this will be much easier.
• Use a fork to prick the bottoms of the crusts to prevent them from puffing up while baking.
• Place the pan in the freezer for another 10 minutes before baking.

3. Blind Bake the Tart Crusts:

• Place a piece of parchment paper or aluminum foil over the tart crusts and fill them with pie weights, dried beans, or rice.
• Bake in the preheated oven for 10-12 minutes, or until the crusts are just beginning to turn golden.
• Remove the parchment paper and weights, then return the tarts to the oven for an additional 3-5 minutes to finish baking the crusts. Remove them from the oven and let them cool completely while you prepare the filling.

4. Make the Almond Filling:

• In a medium bowl, cream together the softened butter and sugar until light and fluffy. You can do this with a hand mixer or stand mixer.
• Beat in the egg and almond extract until the mixture is smooth and creamy.
• Add the almond meal and salt, and stir until everything is well combined.
• Spoon the almond filling evenly into the cooled tart crusts, smoothing the tops with a spatula.
• Bake the filled tarts in the oven for 15-18 minutes, or until the filling is set and lightly golden on top. The tarts should have a slight wobble in the center.

5. Assemble and Serve:

• Once the tarts are baked and cooled, gently remove them from the tart pan.
• Top each mini tart with a fresh raspberry, pressing it lightly into the almond filling.
• Optional: Dust the tarts with a light sprinkling of powdered sugar for a refined finish.
• Serve immediately, or store them in an airtight container at room temperature for up to two days.

How to Serve

These Mini Raspberry Almond Tarts are perfect on their own, but here are a few ideas for serving:

• Pair with a cup of tea or coffee for an elegant afternoon treat.
• Top with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Serve with a fresh fruit salad to balance the richness of the almond filling with light, refreshing flavors.

For a more festive occasion, you could even serve them on a dessert platter with a selection of other mini desserts like mini cheesecakes or chocolate truffles. They’re small enough to be enjoyed as part of a dessert spread without feeling too heavy.

Additional Tips

1. Chill Your Dough: It’s important to chill the dough before baking the tart crusts. This helps the dough hold its shape and prevents it from shrinking while baking.
2. Don’t Overwork the Dough: When making the crust, you want the dough to come together without being over-mixed. Overworking the dough can make it tough.
3. Use Cold Butter: For a flaky, tender crust, ensure your butter is cold when you cut it into the flour.
4. Check for Doneness: The almond filling should be golden and firm to the touch when done. If it’s still wobbly in the center, bake it a few more minutes.
5. Make Ahead: The tart crusts and almond filling can be prepared ahead of time and stored separately in the fridge. Just assemble and bake when you’re ready!

Recipe Variations

There are plenty of ways to customize these Mini Raspberry Almond Tarts:

• Add Other Berries: Swap the raspberries for blackberries, strawberries, or blueberries to mix things up.
• Gluten-Free: Use almond flour or gluten-free flour in place of regular flour for a gluten-free tart crust and filling.
• Chocolate Lovers: Add a thin layer of melted chocolate at the bottom of each tart shell before filling with almond cream for a delicious chocolate-almond combination.
• Nuts and Spices: For a twist, add a pinch of cinnamon or nutmeg to the almond filling, or stir in some chopped toasted hazelnuts or pistachios for extra crunch.

These variations can help you make the recipe your own, giving you the flexibility to experiment with different flavors and ingredients!

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FAQ: Mini Raspberry Almond Tarts

1. Can I make the tart crust ahead of time?
Yes! The tart crust can be made in advance. After shaping the dough into discs, wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to use it, let it sit at room temperature for a few minutes to soften slightly before rolling it out.

2. Can I use frozen raspberries instead of fresh?
While fresh raspberries are ideal for their texture and appearance, you can use frozen raspberries in a pinch. If using frozen raspberries, don’t thaw them before placing them on the tarts, as they may release too much juice. Instead, add them frozen, and they will thaw slightly as they bake.

3. How do I store the tarts?
Store the mini tarts in an airtight container at room temperature for up to 2 days. If you need to store them for a longer period, you can refrigerate them for up to 3 days. For longer storage, consider freezing the baked and assembled tarts (without raspberries on top). To serve, thaw them at room temperature, then add fresh raspberries before serving.

4. Can I make the almond filling ahead of time?
Yes, you can prepare the almond filling ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to use, allow it to come to room temperature before filling the tart crusts.

5. Can I make these tarts gluten-free?
Yes! You can substitute the all-purpose flour in the crust with a gluten-free flour blend. For the almond filling, ensure that the almond flour you’re using is labeled gluten-free. This will give you a gluten-free version of these delicious tarts.

Conclusion

These Mini Raspberry Almond Tarts are the perfect combination of elegance and simplicity. They’re sure to impress your guests with their beautiful appearance and delicious flavor, but they’re also easy enough to make for an everyday treat. Whether you’re hosting a dinner party, looking for a sweet afternoon snack, or preparing for a holiday gathering, these tarts will be a delightful addition to your dessert menu. The almond cream filling is rich and smooth, complemented by the tartness of the fresh raspberries, and all encased in a buttery, flaky crust that’s simply irresistible.

Make sure to have a few extras on hand, because they tend to disappear quickly! And, as always, enjoy the process of baking—there’s something so satisfying about creating a dessert that looks as good as it tastes. If you love baking and delighting others with your treats, these Mini Raspberry Almond Tarts are sure to become one of your go-to recipes.