Go Back
When it comes to desserts that capture both elegance and flavor, mini raspberry almond tarts are a delightful choice that ticks all the boxes. These delicate treats are not only visually stunning, but they also offer a harmonious blend of sweet and nutty flavors that is sure to impress your guests. The tartness of fresh raspberries combined with the rich, buttery notes of almond creates an irresistible dessert that is perfect for any occasion—from intimate family gatherings to festive celebrations.

Mini Raspberry Almond Tarts

Indulge in the delightful sweetness of mini raspberry almond tarts with this easy-to-follow recipe! These elegant desserts combine the tartness of fresh raspberries and the nutty flavor of almond, making them a perfect treat for any gathering. Discover the step-by-step instructions and key ingredients to create these stunning tarts from scratch. Click through to explore this delicious recipe and impress your guests with a dessert they won’t forget!
Print Recipe Pin Recipe

Ingredients
  

1 cup almond flour

1/2 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and diced

1 large egg yolk

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup fresh raspberries

1/4 cup almond paste, crumbled

1 tablespoon honey (optional)

1 tablespoon lemon juice

1 egg, beaten (for egg wash)

Sliced almonds for garnish

Instructions
 

Prepare the Tart Shells: In a mixing bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Add the cold, diced butter and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

    Add the Egg Yolk: Incorporate the egg yolk and vanilla extract into the flour mixture. Mix until the dough just comes together; avoid overworking it. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator 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 chilled dough to about 1/8 inch thick. Using a round cutter, cut out circles that will fit into your mini tart pans or muffin tin. Gently press the dough into the molds, ensuring there are no air pockets.

          Blind Bake: Place the tart shells in the preheated oven and blind bake for 10-12 minutes or until they are lightly golden. Remove from the oven and allow them to cool slightly.

            Prepare the Filling: In a small bowl, mix together the crumbled almond paste, honey (if using), and lemon juice until smooth.

              Assemble the Tarts: Spoon the almond filling into each tart shell, filling them about 2/3 full. Gently press fresh raspberries into the filling, arranging them evenly.

                Finish with Egg Wash: Brush the edges of the tarts with the beaten egg for a glossy finish. Sprinkle sliced almonds on top of the raspberries for an added crunch.

                  Bake Again: Return the tarts to the oven and bake for an additional 15-20 minutes, or until the filling is set and the tops are golden.

                    Cool and Serve: Allow the tarts to cool in the tins for about 10 minutes before transferring them to a wire rack. Serve them warm or at room temperature, possibly with a dusting of powdered sugar on top for elegance.

                      Prep Time: 30 mins | Total Time: 1 hour | Servings: 12 mini tarts