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Raspberry Almond Cream Tartlets

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Elegant raspberry almond cream tartlets made with buttery tart shells, rich almond filling, and topped with fresh raspberries for a bright and delicate dessert.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8–10 tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

  • For the tart shells:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1–2 tablespoons cold water, if needed
  • 1/4 teaspoon salt
  • For the almond cream:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • For topping:
  • 1 cup fresh raspberries
  • Powdered sugar, for dusting (optional)
  • 2 tablespoons sliced almonds (optional)

Instructions

  1. Prepare the tart dough by mixing flour, powdered sugar, and salt in a bowl.
  2. Cut in the cold butter until the mixture becomes crumbly.
  3. Add the egg yolk and enough cold water to form a smooth dough.
  4. Wrap and chill the dough for about 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Roll out the chilled dough and press it into tartlet molds, trimming any excess.
  7. Pre-bake the tart shells for about 10 minutes until slightly set.
  8. Meanwhile, prepare the almond cream by creaming softened butter and granulated sugar until smooth.
  9. Add the eggs one at a time, then mix in almond flour, vanilla extract, and almond extract until creamy.
  10. Fill each tart shell with almond cream.
  11. Bake for 15–20 minutes until the filling is golden and set.
  12. Allow the tartlets to cool completely.
  13. Top each tartlet with fresh raspberries.
  14. Dust with powdered sugar or sprinkle sliced almonds on top before serving if desired.

Notes

  • Strawberries or blueberries can be used instead of raspberries.
  • A thin layer of raspberry jam under the almond cream adds extra flavor.
  • Lemon zest can be mixed into the almond cream for brightness.
  • Pistachio flour may be substituted for almond flour for a different nutty flavor.
  • A light glaze can be brushed on top for extra shine.
  • Store tartlets in an airtight container in the refrigerator for up to 3 days.
  • Let tartlets sit at room temperature for 10–15 minutes before serving.
  • Do not reheat; these tartlets are best enjoyed chilled or at room temperature.

Nutrition

Find it online: https://juliameals.com/raspberry-almond-cream-tartlets/