Zutaten für Almond Raspberry Tassies
- 1 cup (2 sticks) softened unsalted butter
- 4 ounces cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 4 tablespoons raspberry preserves
- 1/2 cup almond paste
- 2 large egg yolks
- not used in recipe
- 1 teaspoon vanilla extract
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Zubereitung von Almond Raspberry Tassies
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 4 ounces cream cheese until light and fluffy.
- Gradually add 2 1/2 cups all-purpose flour, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- Divide the chilled dough into 24 equal-sized balls.
- Press each ball into the bottom and up the sides of a mini muffin tin.
- Fill each tart shell with 1/2 teaspoon raspberry preserves.
- In a separate bowl, combine 1/2 cup almond paste, 1/4 cup granulated sugar, and 2 large egg yolks.
- Beat well until smooth and creamy. Stir in 1 teaspoon vanilla extract and 2 tablespoons milk.
- Spoon the almond filling over the raspberry preserves in each tart shell.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
- Let the tarts cool completely in the muffin tin before carefully removing them.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
17g
Carbs
4g
