Muffin Tin Almond Tarts

A cute almond tart made in a muffin tin. Tart crust, almond filling, and a nougat almond topping. Top with whipped cream for an elegant dessert.

Course Dessert

Cuisine American, French

Keyword almond tart, muffin tin recipes

Servings tarts

Calories 273kcal

Beat the softened butter and sugar together until light and fluffy.
70 g butter, 30 g granulated sugar
Beat in the egg yolk.
1 egg yolk
Sift together the cake flour and almond meal, and fold into wet mixture.
130 g cake flour, 20 g almond meal
Combine, wrap in plastic wrap, and refrigerate for an hour.
Remove pastry from the refrigerator and divide into eight equal portions.
Press each portion into the muffin tin, making the thickness as equal as possible along the bottom and the sides.
It should come a little over half way up the sides.
Pierce the bottom and sides a few times with a fork.
(I didn't do this and it was fine, but most recipes recommend it).

Beat together the butter and sugar until light and fluffy.
50 g butter, 50 g sugar
Beat in the egg, and when combined.
1 egg
Beat in the almond meal until combined.
70 g almond meal
Spoon the filling into the eight shells.

Reduce oven heat to 300° F.
In a saucepan over medium heat, combine sugar, honey, and butter and stir until melted.
40 g honey, 40 g granulated sugar, 40 g butter
Add the sliced almonds and stir gently to coat.
70 g sliced almonds
When the mixture starts to brown, spoon on top of each tart and return to the oven to bake for 10-13 minutes.
Remove from oven and allow to cool before removing from tin.
Top with whipped cream and mint leaf garnish (optional).
Whipped cream for topping, mint leaves for garnish

Adapted from: Cookpad (Japanese).