Frangipane Tarts
Fill mini tart shells with nutty cardamom frangipane for a simple dessert! The tarts develop a delicious nutty aroma and chewy yet soft texture (similar to financiers!). The batter takes 5 minutes to throw together and the prep is super minimal since I used pre-made tart shells.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C) and place Mini Tartlet Shells (15) onto a baking sheet lined with parchment paper.
step 2
In a large bowl, whisk together Unsalted Butter (1 cup), Granulated Sugar (1 cup) plus 2 tbsp, and Salt (1/4 tsp) and mix for 3 minutes on high.
step 3
Add Almond Flour (2 1/3 cups) and mix for 2 minutes.
step 4
Add Eggland's Best Classic Eggs (2) and 1 egg white, one at a time mixing in between each addition. Add Ground Cardamom (1/2 tsp) and Vanilla Extract (1 tsp) and mix for 1 minute.
step 5
Spoon the frangipane mixture into a piping bag and pipe the batter into each tart shell until it's just slightly below the edge.
step 6
Press your Strawberry Halves (to taste) into the tart and bake for 20-25 minutes or until the tarts are golden brown on top. If you make one large tart it will take between 45-50 minutes.
step 7
Cool the tarts completely before brushing any exposed strawberry bits with Strawberry Jam (1 Tbsp) (warm it up in the microwave to loosen it if needed).
step 8
Dust with Powdered Confectioners Sugar (to taste) and decorate with Edible Flowers (to taste) before serving!
