Fill mini tart shells with nutty cardamom frangipane for a simple dessert! The tarts develop a delicious nutty aroma and chewy yet soft texture (similar to financiers!). The batter takes 5 minutes to throw together and the prep is super minimal since I used pre-made tart shells.
Author: Milk & Cardamom
Mini Tartlet Shells
or one 8-inch Tart Shell
, room temperature
or Almond Meal
or Almond Extract
or any soft fruit
Powdered Confectioners Sugar
Preheat the oven to 350 degrees F (180 degrees C) and place
Mini Tartlet Shells (15)
onto a baking sheet lined with parchment paper.
In a large bowl, whisk together
Unsalted Butter (1 cup)
Granulated Sugar (1 cup)
plus 2 tbsp, and
Salt (1/4 tsp)
and mix for 3 minutes on high.
Almond Flour (2 1/3 cups)
and mix for 2 minutes.
and 1 egg white, one at a time mixing in between each addition. Add
Ground Cardamom (1/2 tsp)
Vanilla Extract (1 tsp)
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.
Fresh Strawberries (to taste)
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 take between 45-50 minutes.
Cool the tarts completely before brushing any exposed strawberry bits with
Strawberry Jam (1 Tbsp)
(warm it up in the microwave to loosen it if needed).
Powdered Confectioners Sugar (to taste)
and decorate with
Edible Flowers (to taste)
Makes one 8-inch tart or 15-17 mini tarts (1 1/2 inch to 2-inch shells).
These will stay good for 2 days at room temperature and 3-4 days in the fridge in an air-tight container.
To make this gluten-free- use a gluten-free tart base. To make it eggless, 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.
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