Easy Raspberry Almond Tartlets – Fresh, Light Delight
Delight in these easy raspberry almond tartlets, a fresh and light treat perfect for any occasion.
Equipment
- Food processor
- silicone tartlet molds
- oven
Ingredients
Main Ingredients
- 1 cup almond flour
- 2 tablespoon coconut oil
- 2 tablespoon honey
- ¼ teaspoon salt
- 1 cup fresh raspberries
- 2 tablespoon almond butter
- 1 tablespoon maple syrup
Seasonings
- 1 teaspoon vanilla extract
- powdered sugar for dusting
Optional Toppings
- toasted almond slices
- fresh mint leaves
Instructions
Preparation
- Prepare crust: Combine almond flour, coconut oil, honey, and salt in a food processor; pulse until a sticky dough forms.
- Press into molds: Evenly press dough into silicone tartlet molds, creating a 1-inch wall.
- Blind bake: Preheat oven to 350°F (177°C). Bake crusts 8-10 minutes until lightly golden.
- Make filling: Mix almond butter, maple syrup, and vanilla; fold in fresh raspberries gently.
- Fill tartlets: Spoon raspberry-almond mixture into each pre-baked crust; smooth tops.
- Finish baking: Return to oven for 5 minutes to set filling; cool 5 minutes before unmolding.
- Serve: Dust with powdered sugar, garnish with toasted almond slices and mint; enjoy warm or chilled.
Notes
Chef tip: Toast almond flour briefly before mixing for a richer flavor. Best substitution: Use hazelnut flour for a nutty twist. Make-ahead: Crust can be baked a day ahead; keep fillings refrigerated. Scaling: Double all ingredients to fill 24 molds without altering bake time. Troubleshooting: Crust cracks if dough is too dry; add a teaspoon of water.
Nutrition
Serving: 1tartletCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gFiber: 2g
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