Description
Fill mini tart shells with nutty cardamom frangipane for a simple dessert! Makes one 8 inch tart OR 15-17 mini tarts (1 1/2 inch to 2 inch shells)
Ingredients
Units
Scale
- 15–17 mini tart shells (2 inch) OR one 8-inch tart shell
- 1 cup (224 g) unsalted butter, room temperature
- 1 cup plus 2 tbsp (224 g) granulated sugar
- 1/4 tsp salt
- 2 1/3 cup (224 g) almond flour or almond meal
- 2 eggs plus 1 egg white (read notes to make eggless)
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract or almond extract
- strawberries, halved if small enough or diced, or any soft fruit (mango cubes, pears, etc)
- powdered sugar
- 1 tbsp strawberry jam (optional)
- edible flowers (optional)
Instructions
- Preheat oven to 350°F and place tart shells onto a baking sheet lined with parchment paper.
- In a large bowl whisk together 1 cup (224 g) unsalted butter, 1 cup plus 2 tbsp (224 g) granulated sugar and, 1/4 tsp salt and mix for 3 minutes on high. Add 2 1/3 cup (224 g) almond flour or almond meal and mix for 2 minutes. Add 2 eggs and 1 egg white, one at a time mixing in between each addition. Add 1/2 tsp ground cardamom and 1 tsp vanilla extract and mix for 1 minute.
- Spoon the frangipane mixture into a piping bag and pipe the batter into each tart shell until it’s just slightly below the edge. Press your strawberry halves into the tart and bake for 20-25 minutes or until the tarts are golden brown on top. If you make one large tart it will taker between 45-50 minutes.
- Cool the tarts completely before brushing any exposed strawberry bits with 1 tbsp of strawberry jam (warm it up in the microwave to loosen it if needed). Dust with powdered sugar and decorate with edible flowers before serving! These will stay good for 2 days at room temperature and 3-4 days in the fridge in an air-tight container.
Notes
- To make this gluten-free- use a gluten-free tart base.
- To make it eggless use whisk together 1/4 cup (31 g) all-purpose flour, 1/2 tsp baking powder, and 2 tsp cornstarch and add it to the batter when you add the almond meal. Add 1/3 cup (90 g) aquafaba in three additions when the directions say to add eggs.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
