Molly Yeh's Almond Tarts | Girl Meets Farm

Molly's Almond Tarts are buttery and crunchy on the outside and soft and cakey on the inside 😋 Plus that pink raspberry glaze will bring cheer to any meal! #GirlMeetsFarm, Sundays @ 11a|10c Get the recipe ▶ https://foodtv.com/34dwoY5 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Almond Tarts RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 3 hr 25 min (includes chilling and cooling time) Active: 45 min Yield: 12 servings Ingredients Shells: 1/3 cup (67 grams) granulated sugar 1 3/4 cups (228 grams) all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 3/4 cup (168 grams) unsalted butter, cold and cubed 2 large eggs, separated Nonstick cooking spray, for the pan Filling: 1 cup (120 grams) almond meal 3/4 cup (150 grams) granulated sugar 1/2 teaspoon kosher salt 6 tablespoons (85 grams) unsalted butter, softened 1 teaspoon almond extract 1 large egg Glaze: About 1 cup (120 grams) powdered sugar, or more as needed 1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries 1/4 teaspoon almond extract To decorate: sprinkles, sliced almonds Directions For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight. To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes. For the filling: Preheat the oven to 350 degrees F. Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined. Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely. For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue. To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue. Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #AlmondTart #FoodNetwork Molly Yeh's Almond Tarts | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=hvRqR-bns9I&feature=youtu.be