Ingredients
Scale
- 1 pre-made tartlet shell (store-bought or homemade)
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar (for dusting (optional))
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, sugar, and butter. Mix until creamy and smooth.
- Add the eggs, almond extract, and vanilla extract. Stir until well combined.
- Place your tartlet shells on a baking sheet. Fill each shell with the almond cream mixture, leaving a little space at the top for the raspberries.
- Gently press a few raspberries into the top of each tartlet.
- Bake in the preheated oven for about 20-25 minutes or until the almond cream is golden brown and set.
- Remove from the oven and let cool for a few minutes before dusting with powdered sugar if desired.
- Serve warm or at room temperature, and enjoy!
- Prep Time: 15
- Cook Time: 25