Swedish Toscas (Swedish Almond Tarts)

Swedish Toscas (Swedish Almond Tarts)


"I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!"


35 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  3. To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  4. Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
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  1. 20 Ratings


I was looking for a great crust recipe for mini tart crusts and this is it! A few additional suggestions for this recipe: Getting tarts out of a tart pan can be frustrating. I even made this gre...

This dessert was delicious! I started by making the tart shell, but the consistency was too crumbly, so I added an extra 2 tablespoons of butter and another 1/8 cup of sugar, and it came togethe...

These are very tasty and not difficult to make. I followed the recipe to the letter with one exception: my almonds were sliced rather than slivered. To avoid problems removing the tarts from the...

I didn't make the filling for this dessert, but the crust was so unbelievably delicious, the best tart crust I have ever had

pretty good, but not the AMAZING dessert I was hoping for. Maybe more almond flavour would have been nice, like some almond extract. The crust was a nice shortbread crust, which everyone likes. ...

They were okay, but won't make them again. The family didn't let them go to waste. I did double the filling because for some reason I ran out half way threw.

OMG absolutely DIVINE!!!!!!!!!!!!! Would only recommend doubling the pastry mixture and making half as much again of the filling. Also silicon cases are definately the way to go with these if ...

These were easy and adorable! The dough was a little crumbly to put in the muffin tins, but stayed together once baked, no problem. I didn't have trouble getting them out of the muffin tins. J...

So good. I make these all the time.