Ballymaloe Almond Tarts
8
- Prep Time15 mins
- Total Time40 mins
- Makes24 tarts
(Photo: Sian Richards)
These are wonderful with a cup of tea or as a little after-dinner sweet. Use any berries or soft fruit.
Ingredients
1/3 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup ground almonds
Topping
1/2 cup 35% cream
1 tsp granulated sugar
1/4 cup redcurrant or seedless raspberry jelly
2 170-g pkgs fresh raspberries
Instructions
PREHEAT oven to 350F. Lightly spray a non-stick 24-cup mini-muffin pan.
BEAT butter with 1/2 cup sugar and almonds, using a wooden spoon, in a medium bowl until creamy. Scoop 1 1/4 tsp of the mixture into each muffin cup. Batter will spread when baked.
BAKE in centre of oven until tart shells are brown and crisp, 10 min. Let stand in pan for 2 min, then remove shells to a wire rack, using an offset spatula or small spoon. Cool completely, about 20 min.
BEAT cream with 1 tsp sugar, using an electric mixer on medium, until stiff peaks form, 2 to 3 min. Microwave jelly in a medium bowl until runny, about 30 sec. Gently stir raspberries in jelly until coated. Arrange 3 or 4 raspberries on each tart shell. Top with 1 tsp whipped cream. Serve immediately.
Nutrition (per tart)
Calories 87, Protein 1g, Carbohydrates 9g, Fat 6g, Fibre 1g, Sodium 3mg.