Preheat oven to 375 °F. Grease a 12-cup muffin tin.
For crust, stir all ingredient and press into prepared muffin tin. Bake for 8 minutes, then cool.
For filling, fill each muffin cup with a tablespoon of stirred raspberry jam. In a food processor, pulse almonds with sugar until fine. Add remaining ingredients and pulse until incorporated. Ladle filling into tart shells and bake for 25 to 35 minutes, until golden brown and set. Let cool for 20 minutes before removing.