Miniature Raspberry Almonds Tarts
Source of Recipe
Odense
List of Ingredients
For crust:
1 & 1/2 sticks (12 TBS) butter, room temperature
2/3 cup cream cheese, softened
1 & 1/2 cups all-purpose flour
For filling:
1/3 cup red raspberry preserves
1 box (7oz) Odense Almond Paste
3/4 cup sugar
3 large egg yolks
1/3 cup all purpose flour
3 Tbsp milk
1 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
Recipe
1 Mix the butter and cream cheese in a food processor, fitted with metal blade, until well combined.
2 Add the flour and mix until blended. Shape into a ball. Flatten, wrap well in plastic and refrigerate for one hour.
3 Divide chilled dough into 1" balls. Press the balls into the bottom and up the sides of the tart pans, forming the shells.
---For the filling:
4 Preheat oven to 400 F. Place 1/2 to 1 teaspoon of raspberry into the bottom of each shell.
5 Grate the almond paste on the large hole side of the grater. Add to the food processor with the sugar. Pulse until well mixed.
6 Add the egg yolks, one at a time, mixing well after each addition.
7 Mix in flour, milk, orange juice, lemon juice, and vanilla extract until smooth.
8 Spoon filling on top of the jam.
9 Bake for 15 minutes or until puffed and a deep golden color.
10 Cool tarts in pans on wire racks for 10 minutes. Remove tarts from pans and finish cooling on racks.
11 Refrigerate in a covered container between layers of wax paper.
YIELD: 36-42 Tarts
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