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:
14
Ingredients
•
15
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
•
2
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
1.
Preheat the oven to 350 degrees F (180 degrees C) and place Mini Tartlet Shells (15) onto a baking sheet lined with parchment paper.
2.
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.
3.
Add Almond Flour (2 1/3 cups) and mix for 2 minutes.
4.
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.
5.
Spoon the frangipane mixture into a piping bag and pipe the batter into each tart shell until it's just slightly below the edge.
6.
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.
7.
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).
8.
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
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.