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Muffin tin almond tart

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 8 tarts
Calories 273kcal




  • Preheat oven to 350° F.
  • Grease the inside of each cup with some softened butter.

Tart Shell

  • 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).

Almond Filling

  • 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.


  • Bake in preheated oven for 20-25 minutes or until edges start to brown.
  • Remove from oven and set aside.

Almond Nougat Topping

  • 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). 


Calories: 273kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 31mg | Potassium: 118mg | Fiber: 3g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg