Recipe For Almond Tarts

Mini Raspberry Almond Tarts Lovely Little Kitchen

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

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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Almond Tarts Recipe Molly Yeh Food Network

WebNov 20, 2020 · Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined. Fill the frozen shells with the filling …

1. For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
2. To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
3. For the filling: Preheat the oven to 350 degrees F.
4. Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.

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