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Servings:

Frangipane Tarts

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.

Total Time

30min

0.0

0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

Mini Tartlet Shells

or one 8-inch Tart Shell

•

1 cup

Unsalted Butter , room temperature

•

1 cup

Granulated Sugar

•

1/4 tsp

Salt

•

2 1/3 cups

Almond Flour

or Almond Meal

•

Eggland's Best Classic Eggs

•

1/2 tsp

Ground Cardamom

•

1 tsp

Vanilla Extract

or Almond Extract

•

1 Tbsp

Strawberry Jam

(optional)

•

to taste

Fresh Strawberries

or any soft fruit

•

to taste

Powdered Confectioners Sugar

•

to taste

Edible Flowers

(optional)

Cooking Instructions

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.

Add Almond Flour (2 1/3 cups) and mix for 2 minutes.

Add Eggland's Best Classic Eggs (2) and 1 egg white, one at a time mixing in between each addition. Add Ground Cardamom (1/2 tsp) and 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.

Press your Strawberry Halves (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).

Dust with Powdered Confectioners Sugar (to taste) and decorate with Edible Flowers (to taste) before serving!

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.

Nutrition Per Serving

CALORIES

454

FAT

28.5 g

PROTEIN

8.6 g

CARBS

43.7 g