RASPBERRY ROCA MINI TARTS
Description: These fabulous tarts make a perfect little finger dessert.
Prep Time: Approx. 15-20 min
Total Time: Approx. 25-30 min
Yield: 48 Mini Tarts
1 stick margarine or butter
1 Betty Crocker Snickerdoodle cookie mix
½ cup almond meal/almond flour
1 large egg
1 tbs oil
Preheat oven to 350˚F.
Spray 4 mini muffin pans with nonstick spray.
1 7-10oz package of Almond ROCA® or Cashew ROCA® Buttercrunch, unwrap and chop the ROCA® Buttercrunch. Set aside
In large microwave safe bowl, melt margarine & oil.
Stir in Snickerdoodle Cookie mix, cinnamon packet, almond meal/almond flour, and egg.
Press 1 tsp of this batter into the bottom of each prepared muffin cup.
Bake 5 minutes.
Remove from oven and immediately press down the centers. (If too hot to touch, use a small spoon.)
Immediately spoon ½ tsp of crushed Almond ROCA®, Cashew ROCA®, or Macadamia ROCA® Buttercrunch into each indentation.
Let cool about 5 minutes, then remove from pan by popping up with tip of knife. Cool completely on a board or tray.
Spoon ½ tsp of filling (see below) into each cooled tart shell,
Top with ½ tsp chopped ROCA® Buttercrunch.
Store finished mini tarts in refrigerator.
Bring to room temperature for an hour before serving.
Filling suggestions: 1/2 tsp Raspberry jam, apricot jam, or plum jam