Mini Raspberry and Almond Tarts | GF, DF
One bite raspberry and almond tarts that are gluten and dairy free. A crunchy sweet pastry crust topped with a flavorful almond cream and a whole raspberry.
Sweet pastry crust
The dough has to be done the day before to rest overnight in the fridge. The consistency is softer than a usual gluten tart dough but once baked, it’s impossible to guess that it’s gluten and dairy free. It’s crunchy, light and has a nice almond taste.
I used a vegan butter from Earth Balance, you can also use a margarine that is made from soybean or sunflower oil to keep it dairy free. Otherwise you can go for the usual butter.
I like to mix tart dough with my stand mixer because it’s so convenient and fast. But you can definitely mix it with your hands.
Almond cream
The almond cream recipe is very straightforward as you just have to mix all the ingredients together.
If the almond butter is too hard, warm it up for a few seconds in the microwave. If it is the end of the jar and it’s too crumbly because of a lack of oil, mix in a few drops of canola oil.
I love the almond and rum pairing, but if you don’t want to add liquor in your dessert, you can replace the rum with a few drops of almond extracts (be careful as it’s very strong), add some lemon zests or orange blossom water.
Pipe the almond cream on top of the pie crust, scoop it with a tiny ice cream scoop or with two teaspoons.
Garnishing
You can use whole fresh or frozen raspberries, or substitute with other fruits like blueberries, or apricots cut in small cubes.
You can also put dark chocolate chips in the almond cream and sprinkling the mini tarts with silvered almonds before baking.
Mini Raspberry and Almond Tarts | GF, DF
Equipment
- Mini muffin pans with cases
Ingredients
Sweet pastry crust
- ½ cup + 1 tbsp white rice flour (100 g)
- ⅓ cup + 2 tbsp vegan butter (100 g) – cold
- ½ cup + 1 tbsp icing sugar (67 g)
- 1 egg (50 g)
- ⅓ cup + 1 tbsp almond flour (50 g)
- 3 tbsp potato starch (33 g)
Almond cream
- 3 ½ tbsp almond butter (50 g)
- 1 ½ cup almond flour (150 g)
- 4 ½ tbsp maple syrup (90 ml)
- ⅓ cup + ½ tbsp almond milk (100 ml)
- 3 tbsp white rice flour (30 g)
- 2 tbsp rum (20 g) – see notes
Garnishing
- 12 oz whole raspberries
- icing sugar – to sprinkle
Instructions
- The day before, prepare the pie crust : in a bowl (you can use your stand mixer with the paddle attachment), mix together the rice flour, potato starch, almond flour and icing sugar.
- Add the egg and mix until combined.
- Lastly, add the butter cut in small cubes and mix until you have an homogeneous dough.
- Wrap the dough in plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 350°F and prepare the mini muffin pans with cases.
- Roll out the dough (½ inch thick) and cut rounds the diameter of the muffin cases, using a round cookie cutter or icing tip. Place one in each muffin case.
- Prepare the almond cream by mixing all the ingredients together. If the almond butter is too hard, warm it up for a few seconds in the microwave oven to soften.
- Pipe on top of the sweet pastry crust (about ½ inch high) and place a raspberry, pushing it a bit into the almond cream.
- Bake for 20 to 25 minutes and allow to cool down before sprinkling icing sugar.
Notes
Calories are per one serving (counting 5 mini tarts per person).
I used a vegan butter from Earth Balance, you can also use a margarine that is made from soybean or sunflower oil to keep it dairy free. Otherwise you can go for the usual butter.
If the almond butter is too hard, warm it up for a few seconds in the microwave. If it is the end of the jar and it’s too crumbly because of a lack of oil, mix in a few drops of canola oil.
If you don’t want to add liquor in your dessert, you can replace the rum with a few drops of almond extracts (be careful as it’s very strong), add some lemon zests or orange blossom water.