1/2 c (35g) almond flour or ground blanched almonds, lightly packed
1/2 tsp table salt
1/2 tsp pure vanilla extract
1 large egg, room temp and stirred with a fork
1 3/4 c (245g) all-purpose flour
For the tart filling:
1 cup (227g) mascarpone cheese
1 cup sour cream
1/2 cup (30g) powdered sugar
Make the sweet tart dough:
Process butter in a food processor until creamy. Add powdered sugar and process to blend well.
Add the almond flour, salt, and vanilla and process until smooth.
Add the whisked egg with the machine running and process for a few seconds, scrape bowl.
Add the flour and pulse just until the mixture starts to clump together and form a ball. Don’t overmix. Gather into a ball and flatten into a 1/2 inch thick disk. Wrap in plastic and refrigerate 4 hours to two days. You can also freeze it for up to a month.
Roll out dough between two sheets of plastic wrap. Flip dough often and lift the plastic wrap to make sure you don’t roll creases into the dough. If it becomes too soft, put it in the fridge, still in plastic, for a few minutes.
To make the individual tarts, I used a bowl that was the right side for my (greased) Wilton Cookie Bowl Pan as a stencil. You can also use a greased muffin tin or actually designated tart dishes. Just cut your dough to the appropriate size. Chill for 30 minutes in the fridge.
Bake at 350 degrees F for 10-15 minutes, or until golden. Use a fork to gently lift your crust out of your mold/muffin tin/etc and transfer to a rack to cool.