1. Make the Tart Crust

Start by preparing the tart crust. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the chilled cubes of butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Next, add the egg yolk and mix it into the dough. Gradually add ice water, one tablespoon at a time, until the dough comes together. You may not need all of the water, so add just enough to form a soft, non-sticky dough. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to allow it to chill and firm up. This chilling step is crucial for preventing the dough from shrinking during baking and ensuring that the tarts hold their shape.

2. Roll and Shape the Dough

Once the dough has chilled, remove it from the refrigerator. Lightly flour your work surface and roll out the dough to about ¼ inch thickness. Using a round cookie cutter or the top of a glass, cut out circles of dough that are slightly larger than the wells of your tart pan or muffin tin. Press each circle of dough into the bottom and sides of the individual tart pans, making sure the dough is evenly distributed and there are no gaps.

Trim off any excess dough from the edges of the tart pans with a sharp knife or kitchen scissors. If you have extra dough, you can re-roll it to make additional tarts or use it for mini tartlets. Once the dough is in the pans, refrigerate the tarts for another 15-20 minutes to ensure that they hold their shape during baking.

3. Blind Bake the Tart Shells

Preheat your oven to 350°F (175°C). To prevent the tart crusts from puffing up while baking, line each tart shell with a piece of parchment paper and fill it with pie weights or dried beans. This is called “blind baking.” Place the tart pans on a baking sheet and bake for 10-12 minutes, or until the edges of the crust are golden brown.

After the crusts are baked, remove them from the oven and carefully take out the parchment paper and weights. Return the tart shells to the oven for an additional 5 minutes to ensure the bottoms are fully cooked and golden. Once done, remove the tart shells from the oven and set them aside to cool.

4. Make the Almond Cream Filling

While the tart shells are cooling, prepare the almond cream filling. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and almond extract, and continue to beat until fully combined.

Next, add the almond flour (or finely ground almonds), all-purpose flour, and salt. Stir until the mixture is smooth and well incorporated. The filling should have a thick, creamy consistency that will hold up well in the tart shells.

5. Fill the Tart Shells

Once the tart shells have cooled, spoon a generous amount of the almond cream filling into each tart shell. Use a spoon or offset spatula to smooth the filling and create an even layer. Be sure not to overfill the tarts, as the almond cream will expand slightly during baking.

After filling all the tarts, gently tap the tart pans on the counter to level out the filling and remove any air bubbles. This will help the almond cream settle evenly within the shells.

6. Bake the Tarts

Place the filled tarts on a baking sheet and bake them in the preheated oven at 350°F (175°C) for 18-20 minutes, or until the almond cream is set and golden brown on top. The crust should also be golden and crisp. Once baked, remove the tarts from the oven and allow them to cool completely in the pans.

7. Top with Raspberries

Once the tarts have cooled, it’s time to add the raspberry topping. Gently place fresh raspberries on top of each tart, arranging them in a decorative pattern. If you’d like, drizzle a little honey or sprinkle some sugar over the raspberries for added sweetness and shine.

You can also dust the tarts with powdered sugar just before serving for an elegant finishing touch.

8. Serve and Enjoy

After topping the tarts with raspberries, they’re ready to serve! These mini tarts can be enjoyed right away or stored in the refrigerator for up to 2-3 days. The almond cream filling will stay fresh and smooth, while the tart crust remains crisp. Serve them as a sweet ending to a dinner party or as a special treat for afternoon tea.