Description
Enjoy these delightful Lemon Raspberry Almond Tartlets, a perfect treat with a zesty lemon filling and sweet raspberries atop a nutty almond crust. They are a light and joyful dessert.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon lemon zest
- ½ cup fresh raspberries
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a medium bowl, combine almond flour, granulated sugar, and salt.
- Pour in the melted butter and egg yolk. Mix until a dough forms.
- Press about 1 tablespoon of dough into each mini muffin cup, creating a tartlet shell.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the tartlets cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, gently press a few fresh raspberries into each tartlet.
- Dust with powdered sugar just before serving.
Notes
- You can make the tartlet shells ahead of time and store them in an airtight container. Add the filling and raspberries closer to serving.
- Feel free to add a touch of vanilla extract to the dough for extra flavor.
- These tartlets are wonderful served with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg