Necessary Ingredients:
- Flour for dusting
- One package of ready-made pie crust
- ¼ cup of softened butter
- ¼ cup of caster sugar
- 1 medium-sized beaten egg
- ½ cup of ground almonds
- ¼ teaspoon of vanilla extract
- One jar of seedless raspberry jam
Preparation Steps:
- Begin by lightly sprinkling flour on a clean surface. Roll out the pastry until it reaches a thickness of approximately 3mm. Use a cutter to create 12 rounds and place them into a nonstick muffin tin with 12 holes. Chill in the refrigerator for 30 minutes.
- While the pastry chills, set your oven to preheat at 350 degrees. Gather any pastry scraps, re-roll them, and cut out 12 heart shapes using a 4cm heart cutter. Arrange them on a baking tray lined with baking paper and bake for 5-8 minutes until they are golden brown.
- For the filling, mix the butter and sugar in a bowl until the mixture becomes light and creamy. Gradually mix in the beaten egg, ground almonds, and vanilla extract until everything is well combined.
- Evenly distribute the almond filling into the pastry shells, leveling the tops with the back of a teaspoon. Place them in the oven and bake for 15 minutes until they are lightly golden. Once baked, gently press the tops of the almond filling down with the back of a teaspoon. In a small saucepan, heat the raspberry jam until it becomes meltable, then spoon a layer over each tart to completely cover it. Bake again for an additional 5 minutes. Remove from the oven, and add a pastry heart on top of each tart. Allow to cool for 10 minutes before serving, either warm or at room temperature.
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