Name: Frangipane Tarts
Total time: PT1800.0S
Yield: 14
Ingredients: 15 Mini Tartlet Shell; 1 cup Unsalted Butter; 1 cup Granulated Sugar; 1/4 teaspoon Salt; 2 1/3 cup Almond Flour; 2 Egg; 1/2 teaspoon Ground Cardamom; 1 teaspoon Vanilla Extract; 1 tablespoon Strawberry Jam; to taste Fresh Strawberry; to taste Powdered Confectioners Sugar; to taste Edible Flowers

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Frangipane Tarts

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Milk & Cardamom

Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India

http://www.milkandcardamom.com/

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.

30MINS

Total Time

$1.46

Cost Per Serving

Ingredients

Servings

us / metric

Mini Tartlet Shells

or one 8-inch Tart Shell

1 cup

Unsalted Butter, room temperature

1 cup

Granulated Sugar

plus 2 Tbsp

as needed

Salt

2 1/3 cups

Almond Flour

or Almond Meal

Eggs

plus 1 egg white

as needed

Ground Cardamom

1 tsp

Vanilla Extract

or Almond Extract

1 Tbsp

Strawberry Jam

optional

to taste

Fresh Strawberries

halved if small enough or diced

or any soft fruit

to taste

Powdered Confectioners Sugar

to taste

Edible Flowers

optional

Nutrition Per Serving

VIEW ALL

Calories

454

Fat

28.5 g

Protein

8.6 g

Carbs

43.7 g

Author's Notes

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.