Recipes Sweet

Raspberry Tarts with Almond Cream

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I am a huge fan of Petit Gâteau in Amsterdam. Make sure to visit this delicious place when you’re in Amsterdam, because they offer a wide variety of excellent patisserie. Their ‘mini mini’s’ especially stand out: these pretty mini tarts are available in about 50 often changing flavors and are crazy good. Owner Meike Schaling has a prestigious patisserie background in Paris and her education and knowledge are certainly notable in this lovely shop.

In the September edition of the Dutch delicious magazine, Meike shared some of her favorite mini tart recipes. I immediately rushed myself into the kitchen to prepare the raspberry tarts and those were a great success. The almond crusts have a perfect crispy bite and the almond filling is perfectly creamy.

I didn’t have any raspberry jam, so I used some lemon curd and that turned out to be a delicious sweet and sour addition. If you don’t have any tartlet rings, you could also make these tarts in a muffin tray. In that case you can probably make six tarts.

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Serves 5 | Recipe from Petit Gâteau for delicious. magazine

INGREDIENTS

For the crusts:
½ cup + 1/3 cup (100g ) flour
1/3 cup (40g) icing sugar
2 tbsp + 1 tsp (15g) almond meal
pinch of salt
2.1 oz / 4 tbsp (60g) cold butter, in small cubes
1 egg, beaten

extra: 5 tartlet rings (3¼ inch/ 8cm)

For the tarts:
1.75 oz / 3.5 tbsp (50g) butter, room temperature
¼ cup (50g) fine sugar
½ cup (50g) almond meal
1 egg
10 raspberries, for the cream
2 cups (250g) raspberries, to garnish
2 tbsp raspberry jam (or use lemon curd, like I did)

INSTRUCTIONS

For the crusts:
1. Sieve the flour, icing sugar, almond meal and salt into a bowl. Add the cubed butter and rub it with the flour between your fingers until the mixture resembles a crumbly dough.

2. Add a bit of the beaten egg and knead until a dough ball forms. Too sticky? Add extra flour. Too dry? Add extra egg.

3. Wrap the dough in cling film and refrigerate for 1 hour until firm.

4. Cover a baking tray with baking paper and place the tartlet rings on top. Remove the firm dough from the fridge and knead quickly.

5. Dust your working surface with flour and roll out the dough until it’s about ¼ inch (0.5 cm) thick.

6. Cut out five rounds, line the tart rings and remove excess pastry. Refrigerate until use.

For the tarts:
7. Preheat the oven to 350F / 170C (fan oven) or 400F / 200C (conventional oven).

8. Beat the butter in a bowl until soft. Add the sugar and almond meal and mix well until combined. Add the egg and stir until you’ve got a smooth cream.

9. Scoop the cream into the prepared tart cases. Put 2 raspberries in each tart.

10. Bake for 20 minutes. Leave to cool and remove the rings.

11. Spread jam (or lemon curd) over the tarts and place the raspberries on top.

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  • Meeta K. Wolff
    11/09/2014

    These tarts look amazing Denise. Love the color and yes like you I like adding nuts to the crust!

  • Sarah @ Snixy Kitchen
    18/09/2014

    Love these little tarts – and the lemon curd feels like the perfect complement!