Almond Cream Tartlets 😋✨


 

1. Make the Tart Shells

  1. In a food processor, pulse flour, sugar, and cold butter until crumbly.

  2. Add egg yolk and 1 tbsp ice water; pulse until dough forms.

  3. Roll out, cut into circles, and press into a muffin tin or tartlet molds. Chill 30 minutes.

2. Prepare the Almond Cream

  1. Beat butter and sugar until fluffy.

  2. Mix in almond flour, all-purpose flour, egg, egg white, and extracts until smooth.

3. Assemble & Bake

  1. Preheat oven to 350°F (175°C).

  2. Fill each tart shell ¾ full with almond cream.

  3. Top with sliced almonds (if using).

  4. Bake 20–25 minutes until golden.

4. Cool & Serve

  • Let cool, then dust with powdered sugar or add berries.

Pro Tips

🔥 Blind bake? For extra crisp shells, bake empty shells 10 mins before filling.
⏳ Make ahead – Freeze unbaked shells or frangipane for 1 month.
🍫 Chocolate twist – Add ½ cup chocolate chips to the filling.

Serving Ideas

  • With coffee or tea – A Parisian café experience at home

  • As petits fours – For fancy parties

  • With vanilla ice cream – Warm tartlets + cold cream = heaven

FAQ

Q: Can I use store-bought pastry?
A: Yes! Use puff pastry or shortcrust for a shortcut.

Q: How do I prevent soggy bottoms?
A: Ensure shells are fully chilled before baking.

Q: Nut-free alternative?
A: Replace almond flour with toasted coconut flour.

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