Why You’ll Love This Recipe
This recipe combines a flaky tart crust with a rich and silky vanilla cream filling, creating a perfect contrast in textures. The fresh raspberries add a natural sweetness and slight tartness that elevates the overall flavor. It’s impressive yet simple to make, ideal for entertaining or any occasion when you want a dessert that looks and tastes gourmet without a lot of fuss.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Tart shell: flour, butter, sugar, salt, egg yolk, cold water
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Vanilla pastry cream: milk, sugar, egg yolks, cornstarch, vanilla bean or extract, butter
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Fresh raspberries for topping
directions
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Prepare the tart shells: Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water, then mix until dough forms. Chill the dough for at least 30 minutes.
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Bake the tart shells: Roll out the dough and press into tart pans. Prick the bottom with a fork. Bake at 350°F (175°C) for 15-20 minutes or until golden. Let cool completely.
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Make the vanilla pastry cream: Heat milk with vanilla until just boiling. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually whisk hot milk into egg mixture, then return to the stove and cook until thickened. Remove from heat and stir in butter. Chill until set.
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Assemble the tarts: Spoon or pipe the vanilla cream into the cooled tart shells. Arrange fresh raspberries on top.
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Serve immediately or chill: The tarts can be served right away or refrigerated to set further.
Servings and timing
This recipe makes about 6 individual tarts.
Preparation time: 30 minutes (plus chilling)
Baking time: 15-20 minutes
Cooling and assembly: 30 minutes
Variations
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Substitute fresh strawberries or blueberries for raspberries.
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Add a thin layer of raspberry jam inside the tart shell before filling with cream for extra fruity flavor.
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Use lemon zest or almond extract in the pastry cream for a different flavor profile.
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Top with toasted almonds or powdered sugar for garnish.
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Make mini tarts for bite-sized desserts.
storage/reheating
Store assembled tarts in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time, so for best texture, assemble just before serving. Pastry cream can be made ahead and refrigerated for up to 3 days. Do not freeze the assembled tarts as raspberries and cream don’t freeze well.
FAQs
How do I make the tart shells crispier?
Use cold butter and avoid overworking the dough. Chilling the dough before baking helps maintain flakiness. Blind bake the shells thoroughly before adding the filling.
Can I use store-bought tart shells?
Yes, using pre-made tart shells can save time, but homemade shells offer better texture and flavor.
What can I substitute for fresh raspberries?
Strawberries, blueberries, blackberries, or even sliced kiwi can work well as toppings.
How long does pastry cream last in the fridge?
Pastry cream can be stored in an airtight container for up to 3 days.
Can I make the pastry cream without eggs?
Traditional pastry cream uses eggs for thickening, but you can try cornstarch or gelatin-based custards as alternatives.
How to prevent pastry cream from curdling?
Cook over medium heat and whisk constantly. Temper the eggs by slowly adding hot milk before returning to heat.
Can I freeze the tart shells?
Yes, unbaked tart shells can be frozen for up to 1 month. Thaw and bake as directed.
Can I make this recipe gluten-free?
Use gluten-free flour blends suitable for baking to substitute the all-purpose flour.
How do I pipe the vanilla cream neatly into the tarts?
Use a piping bag with a round tip to fill tart shells evenly without mess.
What’s the best way to serve these tarts?
Serve chilled or at room temperature for the best flavor and texture.
Conclusion
Vanilla Cream Tarts with Fresh Raspberries are a timeless dessert that blends a crisp tart shell with rich vanilla cream and fresh, bright berries. With straightforward preparation and elegant presentation, they’re sure to impress your guests or satisfy your own sweet cravings. Whether for a dinner party or a casual treat, this recipe delivers deliciousness in every bite.
Vanilla Cream Tarts with Fresh Raspberries
Indulge in these delightful Vanilla Cream Tarts with Fresh Raspberries — a perfect balance of buttery tart shells, smooth vanilla custard filling, and the vibrant freshness of ripe raspberries. Ideal for a refreshing dessert or elegant treat, these tarts are easy to make and sure to impress your guests.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 small tarts
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1–2 tbsp cold water
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- Fresh raspberries (about 1 cup)
- Optional: powdered sugar for dusting
Instructions
- Prepare the tart crust:
- In a food processor, pulse flour, powdered sugar, and butter until mixture resembles coarse crumbs.
- Add egg yolk and pulse until dough starts to come together. Add cold water, 1 tablespoon at a time, if needed.
- Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Bake the tart shells:
- Preheat oven to 350°F (175°C).
- Roll out dough on a lightly floured surface and press into tart pans. Prick the bottoms with a fork.
- Bake tart shells for 15-18 minutes until golden. Let cool completely.
- Make the vanilla cream filling:
- In a saucepan, heat milk and cream until just boiling.
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Slowly pour hot milk mixture into egg mixture while whisking continuously.
- Return mixture to saucepan and cook over medium heat until thickened, stirring constantly.
- Remove from heat and stir in vanilla extract.
- Transfer custard to a bowl, cover with plastic wrap touching the surface, and chill until cold.
- Assemble the tarts:
- Spoon or pipe the chilled vanilla cream into tart shells.
- Top with fresh raspberries.
- Dust with powdered sugar if desired.
- Serve immediately or chill until ready to serve.
Notes
- For crispier tart shells, blind bake with pie weights.
- Substitute fresh raspberries with other berries or fruits of choice.
- Keep assembled tarts refrigerated and consume within 2 days for best freshness.
