Raspberry ROCA Mini Tarts

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These fabulous tarts make a perfect little finger dessert.

Prep

Prep Time: Approx. 15-20 min

Total Time: Approx. 25-30 min

Yield: 48 Mini Tarts

Ingredients

• 1 stick margarine or butter

• 1 Betty Crocker Snickerdoodle cookie mix

• ½ cup almond meal/almond flour

• 1 large egg

• 1 tbs oil

Directions

1. Preheat oven to 350˚F.

2. Spray 4 mini muffin pans with nonstick spray.

3. 1  7-10oz package of Almond ROCA or Cashew ROCA Buttercrunch, unwrap and chop the ROCA Buttercrunch. Set aside

4. In large microwave safe bowl, melt margarine & oil.

5. Stir in Snickerdoodle Cookie mix, cinnamon packet, almond meal/almond flour, and egg.

6. Press 1 tsp of this batter into the bottom of each prepared muffin cup.

7. Bake 5 minutes.

8. Remove from oven and immediately press down the centers. (If too hot to touch, use a small spoon.)

9. Immediately spoon ½ tsp of crushed Almond ROCA, Cashew ROCA, or Macadamia ROCA Buttercrunch into each indentation.

10. Let cool about 5 minutes, then remove from pan by popping up with tip of knife. Cool completely on a board or tray.

11. Spoon ½ tsp of filling (see below) into each cooled tart shell,

12. Top with ½ tsp chopped ROCA Buttercrunch.

13. Store finished mini tarts in refrigerator.

14. Bring to room temperature for an hour before serving.

    Filling suggestions: 1/2 tsp Raspberry jam, apricot jam, or plum jam

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