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Mini Raspberry and Almond Tarts | GF, DF

Crunchy almond tart crust topped with an almond cream and a whole raspberry.
Recipe for 45-50 mini tarts.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: French
Keyword: Gluten free tart, Raspberry and almond, Vegan almond cream
Servings: 10 people
Calories: 343kcal

Equipment

  • Mini muffin pans with cases

Ingredients

Sweet pastry crust

  • ½ cup + 1 tbsp white rice flour (100 g)
  • cup + 2 tbsp vegan butter (100 g) - cold
  • ½ cup + 1 tbsp icing sugar (67 g)
  • 1 egg (50 g)
  • 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)
  • 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.