Mini Raspberry Almond Tarts

Introduction

Did you know that a study published in the Journal of Berry Research found that raspberries are among the highest-fiber fruits, packing over 8 grams per cup? This makes our Mini Raspberry Almond Tarts not just a treat for the taste buds but a delightful nod to mindful indulgence. These delicate, bite-sized pastries are the perfect fusion of nutty, buttery crust and the bright, sweet-tart punch of raspberry jam, finished with a whisper of powdered sugar. They’re the elegant answer to your dessert cravings, impressive enough for a dinner party yet simple enough for a weekend baking project. Let’s dive into creating these little gems that are sure to become a staple in your recipe collection.

Ingredients List

For the Almond Crust:

• 1 ½ cups (150g) almond flour – This creates a tender, crumbly, and gluten-free base with a rich, nutty aroma. Substitution: For a different nutty flavor, try hazelnut flour.
• ¼ cup (30g) powdered sugar – Dissolves seamlessly into the dough for a smooth texture without graininess.
• ¼ teaspoon fine sea salt – Enhances all the other flavors and balances the sweetness.
• 6 tablespoons (85g) unsalted butter, cold and cubed – The key to a flaky, melt-in-your-mouth crust. It should be cold to prevent the dough from becoming greasy.
• 1 large egg yolk – Acts as a binder, giving the crust structure and a lovely golden color when baked.
• ½ teaspoon pure vanilla extract – Adds a warm, fragrant depth that complements the almonds beautifully.

For the Filling & Finishing:

• ⅓ cup (about 100g) high-quality raspberry jam – Look for a jam with visible seeds and a vibrant color for the best flavor and texture. Substitution: Any berry jam (blackberry, strawberry) or even lemon curd works wonderfully.
• 2-3 tablespoons powdered sugar, for dusting – Creates a beautiful, snowy finish and a final touch of sweetness.
• Optional: Fresh raspberries and sliced almonds for garnish – Adds a pop of fresh color and extra crunch.

Timing

Compared to traditional tart recipes that often require chilling dough for hours, this streamlined version for Mini Raspberry Almond Tarts is remarkably quick. The almond flour crust comes together in minutes without the need for a food processor or lengthy resting, shaving at least an hour off the typical timeline. You can go from ingredients to elegant, finished tarts in well under an hour.

Step-by-Step Instructions

Step 1: Prepare the Almond Crust

In a medium mixing bowl, whisk together the almond flour, powdered sugar, and salt until well combined. I like to use a fork to break up any lumps in the almond flour. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or even a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This uneven texture is what will give your crust its delightful flakiness. In a small bowl, lightly beat the egg yolk with the vanilla extract. Drizzle this over the butter-flour mixture. Use a spatula or your hands to gently mix and knead just until a cohesive dough forms. Be careful not to overwork it.

Step 2: Form and Bake the Tart Shells

Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin. Take about 1 tablespoon of dough for each tart. Roll it into a ball and press it evenly into the bottom and up the sides of each muffin cup. I find using the back of a small measuring spoon or my thumb works perfectly to create a uniform shell. Prick the bottom of each shell once with a fork to prevent puffing. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The crust will firm up as it cools. Let the shells cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Step 3: Fill and Finish

Once the tart shells are completely cool, it’s time to fill them. If your raspberry jam is very thick, you can warm it slightly for 10 seconds in the microwave to make it easier to spoon. Place about ½ to 1 teaspoon of jam into the center of each shell, being careful not to overfill. Just before serving, place the powdered sugar in a fine-mesh sieve and dust it generously over the tops of the tarts. For an extra-special touch, garnish each tart with a single fresh raspberry or a few sliced almonds.

Nutritional Information

Estimated per tart (based on 24 tarts):

• Calories: ~85 kcal
• Total Fat: 6g
• Saturated Fat: 2g
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 5g
• Protein: 2g

Healthier Alternatives

You can easily adapt this recipe for dietary preferences without sacrificing the delightful flavor:

• Lower-Sugar: Use a sugar-free or all-fruit raspberry spread. In the crust, you can replace the powdered sugar with a powdered erythritol/monk fruit blend for a keto-friendly option.
• Dairy-Free: Swap the butter for a high-quality, firm vegan butter (like Miyoko’s or Earth Balance). Ensure it’s very cold.
• Added Protein & Fiber: Add 1 tablespoon of unflavored collagen peptides or ground flaxseed to the dry ingredients for the crust.

Serving Suggestions

• Serve these tarts as part of an elegant dessert platter alongside dark chocolate truffles and fresh fruit.
• Pair with a glass of Prosecco, a late-harvest Riesling, or a cup of strong espresso.
• For a brunch twist, serve them with a dollop of lemon-infused mascarpone or Greek yogurt.

Common Mistakes

• Overworking the Dough: This activates the oils in the almond flour and can make the crust greasy and tough. Mix just until combined.
• Filling Warm Shells: Adding jam to warm shells will cause it to soak in and make the crust soggy. Patience is key—let them cool completely.
• Overbaking: Almond flour browns quickly. Watch closely after the 10-minute mark to achieve a perfect golden color without bitterness.

Storing Tips

• Room Temperature: Store unfilled, baked tart shells in an airtight container at room temperature for up to 3 days.
• Refrigerator: Assembled tarts (with jam) can be stored in the fridge for up to 2 days. Dust with powdered sugar right before serving.
• Freezer: The baked, unfilled shells freeze exceptionally well for up to 2 months. Thaw at room temperature before filling.

Conclusion

These Mini Raspberry Almond Tarts are proof that exquisite desserts don’t have to be complicated. With their nutty, buttery crust and jewel-like raspberry center, they offer a perfect balance of texture and flavor in every bite. Whether you’re hosting a special occasion or simply treating yourself, this recipe is a guaranteed crowd-pleaser. I’d love to see your creations! Tag @leosfoods on social media when you make them.

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