Mini Raspberry Almond Tarts That Melt in Your Mouth

These Mini Raspberry Almond Tarts combine rich almond flavor with gooey raspberry center, making them a delightful and quick dessert.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 12 tarts

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tart Crust

2 cups almond flour or substitute with all-purpose flour
1/2 cup butter unsalted, softened
1/4 cup sugar can use brown sugar for caramel-like taste
1 large egg or substitute with a flax egg for vegan option
1 teaspoon vanilla extract use pure vanilla for best results

For the Filling

1 cup raspberry jam may substitute with other jams like strawberry or cherry

Equipment

mini muffin pan
mixing bowl
cookie scoop

Method

Step-by-Step Instructions for Mini Raspberry Almond Tarts

Preheat your oven to 350°F (175°C) and prepare a mini muffin pan with liners.
In a large mixing bowl, combine almond flour, softened butter, sugar, eggs, and vanilla extract. Mix until a cohesive dough forms.
Portion out the dough into mini muffin cups, filling each about two-thirds full and creating a well in the center.
Fill the well of each tart with raspberry jam, approximately one teaspoon, without overfilling.
Bake for 15 minutes, or until edges are lightly golden. Remove from oven.
Allow tarts to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These tarts can be prepared ahead and stored in an airtight container for up to 3 days or frozen for up to a month.

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