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Mini Raspberry Almond Tarts are a delightful pastry that brings together the rich flavors of almonds and the vibrant tartness of fresh raspberries. Perfect for a variety of occasions, from casual gatherings to elegant dinner parties, these bite-sized tarts are sure to impress your guests with their stunning presentation and delectable taste. Each tart not only showcases a beautiful array of colors but also delivers a harmonious blend of flavors that is both satisfying and refreshing.

Mini Raspberry Almond Tarts

Delight your taste buds with these Mini Raspberry Almond Tarts, the perfect treat for any occasion! Discover how to create a beautiful almond crust filled with creamy almond goodness and topped with fresh raspberries. These tarts are not only visually stunning but also offer a delicious blend of flavors that will impress your guests. Click through to explore the full recipe and transform your baking skills today!
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Ingredients
  

For the tart crust:

1 cup almond flour

1/4 cup melted coconut oil

2 tablespoons honey or maple syrup

1/4 teaspoon salt

For the almond cream filling:

1/2 cup almond paste

1/4 cup unsalted butter, softened

1/4 cup sugar

1 large egg

1 teaspoon almond extract

1/4 cup heavy cream

For the raspberry topping:

1 cup fresh raspberries

1 tablespoon sugar (optional, for sweetness)

Mint leaves for garnish (optional)

Instructions
 

Prepare the tart crust:

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

      - In a mixing bowl, combine the almond flour, melted coconut oil, honey (or maple syrup), and salt. Mix until a dough forms.

        - Press the dough evenly into the bottom and up the sides of a mini tart pan or individual tartlet pans.

          - Prick the bottom of each crust with a fork to prevent puffing up during baking. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from oven and let cool.

            Make the almond cream filling:

              - In a separate bowl, beat together the almond paste, softened butter, and sugar until smooth and creamy.

                - Add the egg, almond extract, and heavy cream. Mix until fully incorporated and the mixture is fluffy.

                  Assemble the tarts:

                    - Spoon the almond cream filling evenly into the cooled tart crusts, filling them about 3/4 full.

                      - Bake the tarts in the oven for 15-20 minutes, or until the almond cream is golden and set.

                        Prepare the raspberry topping:

                          - While the tarts are baking, if desired, toss the fresh raspberries with a tablespoon of sugar to enhance their sweetness. This step is optional as raspberries are typically sweet and tart.

                            Finish and serve:

                              - Once the tarts are baked, allow them to cool completely. Top each tart with a handful of fresh raspberries.

                                - Garnish with fresh mint leaves for an extra touch of color and flavor.

                                  Enjoy your delightful Mini Raspberry Almond Tarts!

                                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 tarts