Just out of the oven, my husband ate several by himself!

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
In a medium bowl, mix together the almond flour, Parmesan cheese, salt, and garlic powder.
Add the melted butter and egg to the dry ingredients and mix until a dough forms.
Divide the dough into 12 equal portions and press each portion into the bottom and up the sides of the muffin tin cups to form a crust.
Bake the crusts for 10 minutes or until they are lightly golden.
Remove the muffin tin from the oven and spoon a small amount of tomato sauce into each crust.
Top each with shredded mozzarella cheese and a cherry tomato half.
Return the tarts to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Allow the tarts to cool slightly before removing them from the muffin tin.
Garnish each tart with fresh chopped basil before serving.
Variations & Tips
For a different flavor profile, try using pesto instead of tomato sauce as the base. You can also add a slice of prosciutto or a few olives for an extra savory touch. If you’re not concerned about carbs, consider using a traditional pastry crust instead of the almond flour base. For a dairy-free version, substitute the mozzarella with a plant-based cheese alternative