Mini Almond Tarts Recipe

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 …

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How to Make Mini Almond Tarts (GlutenFree)

WEBAug 10, 2017 · Add the sugar. Reduce mixer speed to low and beat in the extracts, Grand Marnier, lemon zest, and salt. Turn off the mixer and …

1. Preheat the oven to 375. Set aside six 4 (10-12 cm) tartlet pans, un-greased.
2. In a large bowl, stir together the flour, salt, lemon zest, and sugar. Drop in the chilled butter cubes. With the whisk, "chop" or "cut" the butter into the flour mixture using an up and down motion. Do this until it looks like coarse sand.
3. In a stand mixer with the paddle attachment, beat the butter on medium until creamy and fluffy. Add the sugar.
4. When filling is done, flour a surface and roll the disks out to approximately 6 inches or 15 cm in diameter. Put them in the tartlet pans. Gently press the dough to the sides, creating a pretty edge. Dock the bottoms with a fork.

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Mini Almond Custard Tarts Recipe Good Life Eats

WEBOct 24, 2023 · Refrigerate until chilled, about 45 minutes. Make the almond custard filling: In a medium saucepan, bring the milk to a simmer with …

1. In the bowl of a standing mixer fitted with the paddle, combine the butter with the turbinado and granulated sugars, the almonds, and the egg and beat at medium-low speed until smooth. Add the flour, baking powder, and lemon zest and beat just until a soft dough forms. Scrape the dough onto a piece of plastic wrap. Wrap the dough and flatten it into a disk. Refrigerate until chilled, about 45 minutes
2. In a medium saucepan, bring the milk to a simmer with the lemon zest. In a medium, heatproof bowl, whisk the egg yolks with the sugar and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and stir in the cream and almond extract (if lumps form, transfer the mixture to a blender and puree until smooth). Pour the custard into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, 1-2 hours.
3. Position a rack in the middle of the oven and preheat the oven to 325°. On a lightly floured work surface, roll the tart dough out to a 13-inch round, 1/4 inch thick. Cut dough into 5 - 7 inch rounds, re-rolling the scraps as necessary. Ease the rounds into 5 - 4 inch tart pans. Bake for 25-30 minutes, until tarts are lightly golden and tender. Cool on a wire rack in the tart pans until room temperature.
4. To assemble tarts (just prior to serving): Spread the cooled custard into the tart shells. Top each with 1/4 cup of fresh berries and serve.

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