Miniature Raspberry Almond Tarts
Ingredients
- For crust:
- 1 1/2 sticks (12 tablespoons) butter, softened
- 2/3 cup cream cheese, softened
- 1 1/2 cups all-purpose flour
- For filling:
- 1/3 cup red raspberry preserves
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- 3 large egg yolks
- 1/3 cup all purpose flour
- 3 tablespoons milk
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Odense Almond Paste makes it impossible to eat just one of these delightful raspberry tarts.
Time
30 minutes to assemble
15 minutes to bake
1 hour to chill
Total Time: 1 hour and 45 minutes
15 minutes to bake
1 hour to chill
Total Time: 1 hour and 45 minutes
Yield
36 to 48 miniature tarts
Directions
- For the crust:
- Mix butter and cream cheese in food processor, fitted with metal blade, until well combined.
- Add flour and mix until blended. Shape into a ball. Flatten, wrap well in plastic and refrigerate for one hour.
- Divide chilled dough into 1" balls. Press balls into bottom and up the sides of tart pans, forming the shells.
- For the filling:
- Preheat oven to 400°F. Place 1/2 to 1 teaspoon of preserves into the bottom of each shell.
- Add Almond Paste (grated using large hole side of a box grater) and sugar to food processor. Pulse until well mixed.
- Add egg yolks, one at a time, mixing well after each addition.
- Mix in flour, milk, orange juice, lemon juice, and vanilla extract until smooth. Spoon filling on top of preserves.
- Bake for 15 minutes or until puffed and a deep golden color.
- Cool tarts in pans on wire racks for 10 minutes. Remove tarts from pans and finish cooling on racks.
- Refrigerate in a covered container between layers of wax paper.