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In the world of desserts, mini versions have taken the culinary scene by storm. Their growing popularity can be attributed to several factors, from portion control to their stunning presentation. Mini desserts offer a delightful way to indulge in sweet treats without the guilt of overindulgence. One such exquisite creation that perfectly embodies this trend is the Mini Raspberry Almond Tart. These tarts present a beautiful harmony of flavors and textures, showcasing the sweet-tart brilliance of fresh raspberries alongside the nutty warmth of almonds.

Mini Raspberry Almond Tarts

Indulge in the delightful world of desserts with these Mini Raspberry Almond Tarts! Perfect for any gathering, these tarts combine the sweet-tart flavors of fresh raspberries with the nutty goodness of almond flour in a tender crust. Easy to make and visually stunning, they are great for parties or an afternoon treat. Click through to explore the full recipe and impress your guests with this charming dessert!
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Ingredients
  

1 ½ cups almond flour

½ cup all-purpose flour

½ cup powdered sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

2 tablespoons cold water

1 cup fresh raspberries

1/4 cup granulated sugar (for raspberry filling)

1/2 teaspoon almond extract

1/4 cup sliced almonds, for garnish

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Tart Shells: In a large bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and rub it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

    Bind the Dough: Add the egg yolk and cold water. Mix until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Shape the Tart Shells: Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass and gently press them into the wells of a mini tart pan.

          Blind Bake: Prick the bottoms with a fork and bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

            Prepare the Raspberry Filling: In a medium saucepan over medium heat, combine the raspberries, granulated sugar, and almond extract. Cook until the raspberries break down and the sugar dissolves, about 5-7 minutes. Remove from heat and let cool slightly.

              Assemble the Tarts: Spoon the raspberry filling into each tart shell, filling them about 2/3 full.

                Garnish and Bake Again: Sprinkle sliced almonds over the top of each tart. Return to the oven and bake for an additional 10-15 minutes until the almonds are golden and fragrant.

                  Cool and Serve: Allow the tarts to cool completely in the pan before gently lifting them out. Optionally, garnish with fresh mint leaves before serving.

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