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

Need some ROCA?

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10 oz Almond ROCA Canister

$7.99

Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.

Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.

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