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.
