Mini Strawberry Almond Tarts

one Mini Strawberry Almond Tart on a wire rack

These mini strawberry almond tarts combine a buttery almond flour filling with a sweet strawberry icing for an irresistible bite-sized dessert. They’re simple to make, elegant to serve, and ideal for Christmas tarts and tartlets.

5 from 1 vote

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Prep Time 20

Cook Time 30

Chilling time 1

Total Time 1 50

Course Dessert, Snack

Cuisine American

Servings tartlets

Calories 419 kcal

Equipment

Ingredients

For the shells

⅓ cup sugar
1¾ cups all-purpose flour or cup-for-cup gluten-free baking mix
½ teaspoon salt
¾ cup butter cold, cubed, plus additional for greasing the muffin pan
2 large eggs yolks only, save the whites for the filling

For the almond flour filling

1 cup almond flour
¾ cup sugar
½ teaspoon salt
6 tablespoons butter softened
1 teaspoon almond extract
1 large egg plus the separated egg whites from the shells

For the strawberry glaze

1 cup powdered sugar more or less as needed to achieve the correct consistency
1-2 tablespoons heavy cream
¼ teaspoon almond extract
¼ teaspoon vanilla bean paste
¼ cup strawberries freeze-dried
strawberries fresh, for garnish
almonds sliced or slivered, for garnish

Instructions

Add sugar, flour, and salt to a food processor and pulse to combine. Add cold cubed butter and pulse until small, pea-sized clumps form. Add egg yolks and mix until it forms a dough ball. Roll the dough out into a disc and wrap with plastic wrap. Chill in the refrigerator for at least an hour.
While the dough is chilling, grease the muffin pan by rubbing a stick of butter over all the bottoms and sides of the cups.
After the dough has chilled, remove from the refrigerator and roll on the counter until it's about ¼-inch thick. Use a 3-inch biscuit cutter to cut 12 circles from the dough. Place each circles into a prepared well in the muffin pan. Press the circle up the sides of the well evenly until it reaches the top edge. Set the muffin pan in the freezer for about 15 minutes while you make the filling.
Preheat the oven to 350ºF.
Add the almond flour, sugar, and salt and to a medium bowl and whisk together. Add the softened butter, almond extract, reserved egg whites, and whole egg, and beat with a mixer until all ingredients are incorporated and smooth.
Remove the shells from the freezer and pour filling into each shell to about ¼-inch from top. Bake in the pre-heated oven for about 30 minutes or until filling is set.
Remove tartlets from the oven and let them cool in the pan for about 10 minutes before removing to a wire rack. Cool completely.
While the tarts are cooling, make the glaze. In a small bowl, whisk together one tablespoon of heavy cream with the vanilla bean paste and almond extract. Add powdered sugar to a medium bowl and pour the cream mixture on top. Whisk together. Break up bigger pieces of the strawberries with a fork and add them to the bowl with the icing. Mix. If the glaze is too thick, add additional heavy cream to thin it to your desired consistency.
Pour the glaze over the cooled tarts and add a fresh strawberry slice and sliced almonds. Let the glaze set before serving.

Notes

You can use fresh strawberries for the glaze. Use a similar amount of finely chopped berries and mash them with a fork before adding to the glaze. You may need to add additional powdered sugar as the fresh berries will release juices when you mash them.

Nutrition

Keyword almond, cookies, strawberries

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