Mini Strawberry Almond Tarts
Mini Strawberry Almond Tarts feature a tender almond flour filling nestled in buttery tart shells, topped with a luscious strawberry glaze. These bite-sized treats are high in fiber, provide good fats, and are simple to prepare, making them a nutritious and elegant dessert for any occasion.
Equipment
- Food processor (1)
- Egg separator – 1
- Muffin tin – 1
- Rolling pin – 1
- Circle biscuit cutter set (1"-4") – 1
- Electric Mixer (1)
- Wire rack – 1
Ingredients
For the tart shells:
- ⅓ cup sugar
- 1¾ cups all-purpose flour or cup-for-cup gluten-free mix
- ½ teaspoon salt
- ¾ cup cold butter cubed (plus extra for greasing)
- 2 large egg yolks reserve whites for filling
For the almond filling:
- 1 cup almond flour
- ¾ cup sugar
- ½ teaspoon salt
- 6 tablespoons butter softened
- 1 teaspoon almond extract
- 1 whole large egg
- Reserved egg whites from shells
For the strawberry glaze:
- 1 cup powdered sugar adjust as needed
- 1 –2 tablespoons heavy cream
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla bean paste
- ¼ cup freeze-dried strawberries or finely chopped fresh strawberries
For garnish:
- Fresh strawberries sliced
- Sliced or slivered almonds
Instructions
- Prepare the Tart Dough: Combine sugar, flour, and salt in the bowl of a food processor. Pulse several times to evenly mix the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles small pea-sized crumbs. Add the egg yolks and pulse just until the dough comes together into a smooth ball. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least one hour to firm up.
- Grease the Muffin Pan: While the dough chills, prepare your muffin tin by rubbing a small amount of butter over each cup’s bottom and sides. This ensures that the tart shells release easily after baking and prevents sticking.
- Roll Out the Dough: Once chilled, remove the dough from the refrigerator. Lightly flour your work surface and rolling pin to prevent sticking. Roll the dough to about ¼-inch thickness, keeping it even for uniform tart shells.
- Cut and Place Dough in Pan: Use a 3-inch circle biscuit cutter to cut twelve uniform circles from the rolled dough. Gently lift each circle and place it into a prepared muffin cup. Press the dough evenly against the sides, smoothing it to the top edge of each cup. Place the muffin pan in the freezer for 15 minutes to firm the shells while you prepare the almond filling.
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to ensure it is fully heated by the time the tart shells are filled. Proper preheating guarantees even baking and prevents the shells from shrinking.
- Prepare Almond Filling: In a medium mixing bowl, whisk together almond flour, sugar, and salt to distribute the ingredients evenly. Add the softened butter, almond extract, the reserved egg whites from the shells, and the whole egg. Beat the mixture using an electric mixer until it is smooth, creamy, and fully combined, without any lumps.
- Fill Tart Shells: Remove the tart shells from the freezer. Spoon the almond filling into each shell, filling them to about ¼-inch below the top edge to allow for slight expansion during baking. Smooth the tops with a small spatula or the back of a spoon for an even surface.
- Bake the Tarts: Place the muffin pan in the preheated oven and bake for approximately 30 minutes. The filling should be set, slightly golden, and spring back when lightly touched. Avoid overbaking to maintain a tender texture.
- Cool Tarts in Pan: Remove the pan from the oven and allow the tartlets to cool in the muffin tin for about 10 minutes. This initial cooling prevents the delicate shells from cracking. Carefully lift each tart using a small offset spatula and transfer them to a wire rack to cool completely.
- Prepare Strawberry Glaze: In a small bowl, whisk together 1 tablespoon of heavy cream with vanilla bean paste and almond extract until smooth. Place powdered sugar in a separate medium bowl, then pour the cream mixture on top. Mix until well combined. Gently crush the freeze-dried strawberries with a fork, then fold them into the glaze. If the glaze is too thick, add an additional teaspoon of heavy cream at a time until it reaches your desired consistency.
- Glaze the Tarts: Once the tartlets are fully cooled, spoon or drizzle the strawberry glaze over each tart. Use the back of a spoon to spread the glaze evenly, allowing it to gently cascade over the edges for a beautiful, natural finish.
- Garnish and Serve: Top each glazed tart with a fresh strawberry slice and a few sliced or slivered almonds for a visually appealing and flavorful touch. Let the glaze set for a few minutes before serving to prevent smudging.
- Storage and Serving Tip: Store the tarts in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. For best results, allow refrigerated tarts to come to room temperature before serving to enjoy their tender texture and fresh flavor.
Notes
- Almond flour provides a naturally tender texture and adds healthy fats to the tart.
- Cold butter is key for flaky, crisp tart shells; don’t skip chilling.
- Egg yolks for the dough help bind the crust without making it tough.
- Freeze-dried strawberries for the glaze intensify flavor without adding extra moisture; fresh berries can be used but may require extra powdered sugar.
- Tart shells can be made ahead and frozen for up to a month.
- Use a wire rack for cooling to prevent soggy bottoms.
- Sliced almonds add both flavor and visual appeal; toast lightly for extra crunch.
