Mini Almond Tart Recipe

Mini Raspberry Almond Tarts Lovely Little Kitchen

WEBFeb 9, 2020 · Instructions. Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners. In a …

Rating: 4.6/5(18)
1. Preheat the oven to 350 degrees and prepare a mini muffin pan by lining the wells with mini paper muffin liners.
2. In a food processor (I used my mini size) combine flour, almond flour, sugar, baking powder, salt, butter, vanilla extract, and almond extract.
3. Pulse until the dough comes together, and then pour it out onto a clean surface and knead together until smooth.
4. Use a level small spring-loaded cookie scoop to form tight dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.

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Mini Raspberry Almond Tarts That Oven Feelin

WEBNov 9, 2023 · Begin by preheating your oven to a temperature of 350 degrees Fahrenheit. Proceed to line a mini muffin pan with mini paper liners to ensure that the tarts can be …

Rating: 3.8/5(252)

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Ridiculously Easy French Almond Frangipane Tart

WEBJan 7, 2024 · 1. Yes this recipe is really a press and bake recipe. No evil rolling pin required. 2. Yes the tart shell looks like it is professionally …

Rating: 5/5(1)

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20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)

WEBApr 1, 2019 · Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a …

Rating: 4.9/5(82)
1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
2. In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
4. Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.

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