Description
These Raspberry Almond Cream Tartlets feature crisp buttery tart shells filled with rich almond cream and topped with fresh raspberries and sliced almonds. Elegant yet simple to make, they are perfect for gatherings, afternoon tea, or special desserts.
Ingredients
- 1 package mini tart shells or homemade tartlet crusts
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 3/4 cup almond flour
- 1 tablespoon all-purpose flour
- 1 cup fresh raspberries
- Powdered sugar, for garnish
- Sliced almonds, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and almond extract, mixing until fully combined.
- Stir in the almond flour and all-purpose flour to form the almond cream filling.
- Spoon the filling evenly into the tart shells.
- Gently press a few raspberries into the top of each tartlet.
- Sprinkle sliced almonds over the tartlets.
- Bake for 18 to 22 minutes, or until the filling is set and lightly golden.
- Allow the tartlets to cool completely before dusting with powdered sugar.
Notes
- Frozen raspberries can be used if thawed and drained well.
- Add lemon zest to the filling for a brighter citrus flavor.
- Drizzle melted dark chocolate over cooled tartlets for extra richness.
- Store tartlets chilled to help maintain crisp tart shells.
- Serve with tea or coffee for an elegant dessert pairing.
Nutrition
- Serving Size: 1 tartlet
- Calories: 285
- Sugar: 15g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
