Mini Raspberry Almond Tarts Recipe

There’s something undeniably charming about a mini tart. Maybe it’s the buttery crust that crumbles just right, the delicate balance of sweet and tart from the raspberries, or that soft, nutty almond filling that makes you feel like you’re eating something from a tiny Parisian bakery. These Mini Raspberry Almond Tarts are like little bites of elegance—and the best part? They’re surprisingly easy to make at home.

They’ve got it all: a tender shortcrust base, a silky almond frangipane filling, and a jewel-like raspberry nestled right on top. When they bake, the almond filling puffs up slightly and wraps around the raspberry, creating the perfect little package of flavor. And if you dust them with powdered sugar just before serving? Chef’s kiss.

I first made these for a brunch with friends, thinking they’d be a fun little addition next to all the usual muffins and quiches. They disappeared faster than anything else on the table—and now they’ve become a go-to for baby showers, birthdays, and anytime I want to feel a little fancy without breaking a sweat.

Why You’ll Love These Mini Raspberry Almond Tarts

• Perfectly portioned: No slicing, no mess—just grab and go.
• Buttery almond filling: Frangipane is soft, rich, and slightly sweet, the perfect match for bright berries.
• Visually stunning: These little tarts are gorgeous and totally gift-worthy.
• Freezer-friendly: Make a batch ahead and keep some on hand for whenever you need a special treat.
• Easy but elegant: They look like something from a patisserie, but they’re super doable in a home kitchen.

Imagine biting through a tender shell into soft almond filling and hitting a burst of juicy raspberry in the center. It’s the kind of dessert that makes you pause between bites—just to savor it a little longer.

Preparation Time and Servings

• Prep Time: 25 minutes
• Cook Time: 20–25 minutes
• Chill Time: 30 minutes (for the dough)
• Total Time: 1 hour 20 minutes
• Servings: Makes 12 mini tarts
• Calories per tart: 210
• Protein: 4g | Carbs: 18g | Fat: 13g

Ingredients

For the Tart Dough (Pâte Sucrée):

• 1¼ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 1–2 tablespoons ice water

For the Almond Filling (Frangipane):

• ½ cup almond flour (finely ground almonds)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 egg
• ½ teaspoon almond extract
• 1 tablespoon all-purpose flour
• Pinch of salt

For Assembly:

• 12–15 fresh raspberries (one per tart + a few extras)
• Powdered sugar, for dusting (optional)
• Sliced almonds, lightly toasted (optional)

Step-by-Step Instructions

Step 1: Make the Tart Dough

• In a food processor or mixing bowl, combine the flour, powdered sugar, and salt.
• Add the cold butter cubes and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs.
• Add the egg yolk and 1 tablespoon of ice water. Mix until the dough just comes together. If it’s too dry, add the second tablespoon of water.
• Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.

Step 2: Prepare the Almond Filling

• In a small bowl, cream together the butter and sugar until light and fluffy.
• Add the egg and almond extract and beat until smooth.
• Stir in the almond flour, regular flour, and salt until combined.
• Set aside.

Step 3: Roll Out and Shape the Dough

• Preheat the oven to 350°F.
• Roll the chilled dough out on a lightly floured surface to about ⅛-inch thick.
• Cut into 3½–4-inch rounds and gently press into a muffin tin or mini tart pans. Prick the bottoms with a fork.
• Chill again for 10 minutes if the dough has softened while shaping.

Step 4: Fill and Bake

• Spoon about 1 tablespoon of almond filling into each tart shell (don’t overfill—they’ll puff a little).
• Press one raspberry, hole-side down, into the center of each tart.
• Bake for 20–25 minutes, or until the tops are golden and the filling is set.

Step 5: Cool and Finish

• Let the tarts cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
• Dust with powdered sugar and top with sliced almonds if desired.

How to Serve

These tarts are perfect served at:

• A brunch buffet with coffee and tea
• A bridal or baby shower as part of a dessert spread
• Afternoon tea with scones, jam, and finger sandwiches
• A light dessert after a rich meal
• Packed in a treat box as edible gifts

They also make a lovely addition to a Mother’s Day or Eid dessert table—delicate, pretty, and packed with flavor.

Additional Tips

1. Keep the dough cold: Cold butter makes for a tender crust, so chill the dough if it gets too soft while working with it.
2. Use a nonstick muffin tin: It makes removing the tarts easier—no need for special tart pans.
3. Don’t overfill: A tablespoon of filling is just right for most mini tarts. It will puff as it bakes.
4. Room temp filling: Let the almond filling come to room temperature before baking so it spreads and puffs properly.
5. Dress them up: A little powdered sugar and a few slivered almonds go a long way in making these look extra special.

Recipe Variations

• Lemon twist: Add ½ teaspoon lemon zest to the almond filling for a citrusy note.
• Jam swap: Place a small dollop of raspberry jam under the almond filling for extra berry flavor.
• Nut-free: Swap almond flour for sunflower seed flour and use vanilla extract instead of almond.
• Chocolate drizzle: Once cooled, drizzle the tops with melted white or dark chocolate.
• Different fruit: Try blueberries, halved cherries, or even thin apple slices in place of raspberries.

Serving Suggestions

Pair these sweet little tarts with:

• A cup of Earl Grey or chamomile tea
• Sparkling berry lemonade or mint iced tea
• A small scoop of vanilla or almond gelato for dessert
• A platter of mixed mini pastries for variety

For brunch or breakfast gatherings, serve alongside:

• Fresh fruit salad
• Mini quiches or egg muffins
• Toasted baguette slices with honey and ricotta

Freezing and Storage

• To store: Keep the tarts in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
• To freeze: Cool completely, wrap each tart tightly in plastic, and place in a freezer-safe bag. Freeze for up to 1 month.
• To serve from frozen: Thaw in the fridge overnight or reheat gently in the oven at 300°F for 10 minutes.

Special Equipment

• Muffin tin or mini tart pans (nonstick preferred)
• Pastry cutter or food processor (for the dough)
• Small offset spatula or spoon (for filling the tarts)
• Fine mesh sieve (for dusting powdered sugar)

FAQ

Can I use store-bought tart shells?
Yes! That’s a great time-saver. Just fill and bake according to the filling instructions.

What if I don’t have almond flour?
You can finely grind blanched almonds in a food processor until they resemble flour. Just don’t over-process, or you’ll get almond butter.

Can I use frozen raspberries?
Fresh is best for visual appeal, but frozen raspberries work if you pat them dry first to avoid excess moisture.

Is the almond filling sweet?
It’s mildly sweet—just enough to balance the tart raspberry. You can adjust the sugar to taste.

Can I make these ahead?
Yes! They’re great made the day before. You can also freeze them and reheat gently before serving.

Are these halal?
Yes, this recipe contains no alcohol or pork-based products and uses simple, halal-friendly ingredients.

Can I make one big tart instead?
You sure can. Use a 9-inch tart pan, and increase the bake time to about 35–40 minutes.

Do I need to blind bake the crust?
Nope! The filling cooks right in the raw tart shells—no pre-baking needed.

How do I know they’re done?
The tops should be lightly golden, and the almond filling should feel set when gently pressed in the center.

What’s the best way to serve them?
Room temperature is perfect, but they’re also lovely slightly warm with a bit of cream or a dusting of sugar.

Conclusion

These Mini Raspberry Almond Tarts are the kind of treat that feels elegant but is totally approachable for home bakers. They’re pretty, packed with flavor, and just the right size for satisfying a sweet tooth without overdoing it. Whether you’re baking for a party or just indulging in a little afternoon treat, these are guaranteed to impress.

If you give them a try, I’d love to hear how they turn out! Tag me in your photos or leave a comment to share your version. These little tarts are made to be shared—and devoured.

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