why make this recipe
Mini Mascarpone Almond Tarts are a delightful dessert that combines the creaminess of mascarpone cheese with the nutty flavor of almonds. They are easy to make and perfect for any occasion. Whether you’re hosting a small gathering or simply want to treat yourself, these tarts offer a rich and satisfying taste. Plus, their bite-sized nature makes them fun to serve and enjoy, making them a hit with friends and family.
how to make Mini Mascarpone Almond Tarts
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- Sliced almonds for topping
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, all-purpose flour, and powdered sugar.
- Add the softened butter and mix until the mixture is crumbly.
- Beat in the egg and vanilla extract until the dough comes together.
- Press the dough into mini tart pans, ensuring it covers the bottom and sides evenly.
- Bake the tart shells for about 12-15 minutes or until they are lightly golden. Let them cool completely.
- In another bowl, mix mascarpone cheese, granulated sugar, and almond extract until smooth.
- Spoon the mascarpone mixture into the cooled tart shells.
- Top with sliced almonds for a lovely crunch.
- Chill in the fridge for at least 30 minutes before serving.
how to serve Mini Mascarpone Almond Tarts
Serve these delicious mini tarts chilled, allowing the creamy mascarpone filling to shine. They can be plated individually or presented on a larger platter for a beautiful display. For an extra touch, consider drizzling a bit of honey on top or garnishing with fresh berries. Enjoy them with coffee, tea, or as a delightful finish to a meal.
how to store Mini Mascarpone Almond Tarts
To store the mini tarts, place them in an airtight container in the refrigerator. They will stay fresh for up to three days. If you need to keep them longer, you can freeze them before adding the mascarpone filling. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe container.
tips to make Mini Mascarpone Almond Tarts
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip chilling the tarts before serving; this helps the filling set properly.
- Experiment with different toppings. You can use crushed pistachios, chocolate shavings, or fresh fruit for variety.
- If you prefer a sweeter tart, feel free to increase the amount of granulated sugar in the mascarpone mixture.
variation
You can easily switch the flavor of the tarts by adding different extracts like vanilla or hazelnut instead of almond extract. You can also use different types of nuts for the topping, such as walnuts or pecans.
FAQs
Can I use regular flour instead of almond flour?
Yes, but the texture and flavor will change. Almond flour adds a nutty taste and a slightly different texture.
How can I make these tarts gluten-free?
Use only almond flour and omit the all-purpose flour. Ensure all other ingredients are gluten-free.
Can I make the tart shells ahead of time?
Absolutely! You can make and bake the tart shells a day in advance. Just store them in an airtight container until you’re ready to fill them.
Mini Mascarpone Almond Tarts
- Total Time: 55 minutes
- Yield: 12 tarts
- Diet: Vegetarian
Description
Delightful bite-sized tarts filled with creamy mascarpone cheese and topped with crunchy almonds.
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- Sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, all-purpose flour, and powdered sugar.
- Add the softened butter and mix until the mixture is crumbly.
- Beat in the egg and vanilla extract until the dough comes together.
- Press the dough into mini tart pans, ensuring it covers the bottom and sides evenly.
- Bake the tart shells for about 12-15 minutes or until they are lightly golden. Let them cool completely.
- In another bowl, mix mascarpone cheese, granulated sugar, and almond extract until smooth.
- Spoon the mascarpone mixture into the cooled tart shells.
- Top with sliced almonds for a lovely crunch.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Serve chilled for the best experience. Consider drizzling honey or garnishing with berries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian