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Mini Raspberry Almond Tartlets are an exquisite dessert that beautifully marries the rich flavors of almond and the tartness of fresh raspberries. These charming little treats feature a buttery tart crust that serves as the perfect vessel for an indulgent almond cream filling. Topped with bright, juicy raspberries, they not only captivate the taste buds but also serve as a stunning centerpiece for any dessert table. Whether you're hosting a sophisticated tea party, celebrating a special occasion, or simply treating yourself to something sweet, these tartlets are sure to impress.

Mini Raspberry Almond Tartlets

Indulge in the delightful Mini Raspberry Almond Tartlets, a dessert that beautifully combines the rich taste of almond cream with the tartness of fresh raspberries. With a buttery, flaky crust and a stunning presentation, these tartlets are perfect for any occasion, from elegant tea parties to casual treats at home. Discover the secret to crafting these exquisite mini desserts and impress your guests with their vibrant colors and delicious flavors. Enjoy this gourmet experience!
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Ingredients
  

For the tart crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, softened

¼ cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

½ teaspoon salt

2-4 tablespoons cold water

For the almond cream filling:

½ cup unsalted butter, softened

½ cup granulated sugar

1 cup almond flour

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

¼ teaspoon almond extract

For the topping:

1 cup fresh raspberries

2 tablespoons apricot preserves

Mint leaves for garnish (optional)

Instructions
 

Prepare the Tart Crust:

    - In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

      - Add the egg yolk, vanilla extract, and salt. Mix until combined.

        - Gradually add the flour while mixing, then add cold water, a tablespoon at a time, until the dough comes together but is not sticky.

          - Form the dough into a disk, wrap it in plastic wrap, and refrigerate 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 thickness.

                    - Cut out circles to fit your mini tartlet pans and press the dough into the pans.

                      Blind Bake the Tart Crusts:

                        - Prick the bottom of each tartlet shell with a fork to prevent bubbling.

                          - Line the tartlet shells with parchment paper and fill with pie weights or dry beans.

                            - Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

                              Make the Almond Cream Filling:

                                - In a mixing bowl, beat the softened butter and granulated sugar together until fluffy.

                                  - Beat in the eggs, one at a time, followed by the vanilla and almond extracts.

                                    - Mix in the almond flour and all-purpose flour until just combined.

                                      Assemble the Tartlets:

                                        - Spoon the almond cream filling into the pre-baked tartlet shells, filling them about 2/3 full.

                                          - Top each tartlet with a few fresh raspberries, gently pressing them into the filling.

                                            Bake the Tartlets:

                                              - Bake for another 20-25 minutes, or until the almond cream is set and lightly golden on top.

                                                - Remove from the oven and allow to cool slightly in the pans before transferring to a wire rack.

                                                  Glaze the Tartlets:

                                                    - In a small saucepan, gently heat the apricot preserves until melted. Strain if necessary to remove any lumps.

                                                      - Brush the melted preserves over the raspberries for a beautiful glaze.

                                                        Serve:

                                                          - Once cooled, garnish with fresh mint leaves if desired. Enjoy your Mini Raspberry Almond Tartlets fresh!

                                                            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 tartlets