Good Morning, Mini Almond Tarts!

My boss loves burnt almond tortes, so for her birthday, I thought I would whip up something similar, but a little different. I was hoping to get the essence of the almond torte without the overwhelming amounts of sugar and cream. Also, because the treat was going to serve as a sort of birthday gift, I was hoping that the recipe would be fairy simple to make. After a busy Tuesday, the last thing I wanted to be doing at ten pm was attempting a second batch of tarts.

I used a regular metal cupcake dish for my tarts, which resulted in some rather substantial “mini” treats. For true bite-sized confections, definitely pick up a dedicated mini tart or mini muffin pan. I know I will be doing so as soon as possible, because I have a weird fondness for small, dainty sweets.

Mini Almond Tarts

Ingredients
For the crust
– 1 stick (1/2 cup) of unsalted butter, melted
– 1 cup all purpose flour
– 1 tbsp sugar
– Pinch of salt
– 1/2 tsp vanilla extract

For the Filling
– 1 tbsp pure vanilla extract
– 1 cup sliced almonds
– 3/4 cup heavy whipping cream
– 3/4 cup sugar
– 1 large egg
– 1 tsp almond extract
– 1 tsp Grand Marnier (You can do it without the liquor, but I’d recommend using it)
– Pinch of salt

To assemble the crust: Pre-heat oven to 400 degrees. Lightly grease a cupcake tin (or if you have a mini tart pan). You should fill about seven cups in a regular sized cupcake tin.

In a medium bowl, whisk together flour, sugar, and salt. In a separate glass bowl, stir together the melted butter, vanilla, and a 1/2 tbsp of water. Pour the wet into the dry and combine until dough is formed. Knead for about 30 seconds.

Section off the dough into seven even-sized balls. Press each ball into the prepared tin, pressing it into the bottom and sides of the tin. You’ll want a little bit of the crust to come up from the top, but make sure the bottom is thick enough to hold. Put the tray of crusts into the oven for 7 minutes.

Turn oven down to 350 degrees.

Make the filling: Whip together all filling ingredients until well combined. Pour filling into each of the tart cups, just beneath the top of the crust.

Bake for 22 – 25 minutes. Let stand and cool before removing from cups.

(Recipe adapted MarthaStewart.com)

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2 responses to “Good Morning, Mini Almond Tarts!

  1. Yigit and I had some toasted almond cream cups from Prantls last night…and the overwhelming amounts of sugar and cream is the best part @_@. But these look purdy tasty.

  2. Yum! I love mini desserts, too, and am always looking for new treats to try in our mini muffin pan.

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