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Raspberry and Almond Flour Mini Tarts
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Raspberry and Almond Flour Mini Tarts
Indulge in these bite-sized Raspberry and Almond Flour Mini Tarts, perfect for a sweet treat or dessert. Made with the finest ingredients, these tarts boast a buttery almond flour crust, a velvety raspberry filling, and a delicate balance of flavors that will leave you wanting more. With their adorable size and elegant presentation, these tarts are sure to impress your guests and satisfy your sweet tooth.
Time Cook
25
Level
Intermediate
Calories
120
Allergens
Tree nuts, Gluten-free, Vegetarian
Ingredients
1 1/2 cups cups
Almond flour
150 Calories
1/2 cup cups
Confectioners' sugar
50 Calories
1/4 cup cups
Unsalted butter, softened
100 Calories
1 large large
Egg, lightly beaten
70 Calories
1 cup cups
Raspberry jam
150 Calories
1 cup cups
Fresh raspberries
60 Calories
1 tablespoon tablespoons
Powdered sugar
15 Calories
1/4 cup cups
Mint leaves
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the almond flour, confectioners' sugar, and salt.
3
Add the softened butter to the bowl and mix until the mixture forms a crumbly dough.
4
Gradually add the beaten egg to the bowl and mix until the dough comes together in a ball.
5
Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball into a disk using a rolling pin.
6
Place a spoonful of raspberry jam in the center of each disk. Fold the dough over the jam to form a triangle or a square shape, and press the edges to seal.
7
Place the tarts on the prepared baking sheet and bake for 20-25 minutes, or until the edges are lightly golden brown.
8
Allow the tarts to cool on a wire rack for 10-15 minutes before serving. Dust with powdered sugar and garnish with fresh raspberries and mint leaves.
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Where cooking meets life and technology.
© 2025 Cooklaif