Ballymaloe almond tarts

Prep 15 min
Total 40 min
Makes 24 tarts



1/3 cup
unsalted butter, at room temperature
1/2 cup


1/2 cup
35% cream
1/4 cup
redcurrant or seedless raspberry jelly
2 170-g pkgs
fresh raspberries


  • 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.


Calories 87, Protein 1 g, Carbohydrates 9 g, Fat 6 g, Fibre 1 g, Sodium 3 mg.
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