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
Recipe by Abigail Connolly
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
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
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.
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