Vanilla Cream Tarts with Fresh Raspberries Recipe

Introduction

These Vanilla Cream Tarts with Fresh Raspberries are a delightful combination of buttery tart shells filled with smooth, rich vanilla custard and topped with juicy raspberries. Perfect for a light dessert or special occasion, they offer a fresh and elegant finish to any meal.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons cold water
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• Fresh raspberries, for topping
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a food processor, combine the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Step 3: Add the egg yolk and cold water, then pulse until the dough just comes together. Avoid overmixing to keep the pastry tender.
4. Step 4: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes to firm up.
5. Step 5: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut into rounds to fit your tartlet pans. Press the dough gently into the pans, trimming any excess.
6. Step 6: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, remove the weights, then bake for another 5 minutes until golden. Allow to cool completely.
7. Step 7: For the vanilla cream, combine the milk and heavy cream in a saucepan and heat until just simmering.
8. Step 8: In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture while whisking continuously.
9. Step 9: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the vanilla extract.
10. Step 10: Pour the custard into a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and chill until cold.
11. Step 11: Once both the tart shells and custard are cooled, spoon or pipe the vanilla cream into each tart shell.
12. Step 12: Top each tart with fresh raspberries and, if desired, dust lightly with powdered sugar just before serving.

Tips & Variations

• Use frozen pie weights or dried beans to prevent the tart shells from shrinking or puffing during baking.
• For added flavor, try mixing a teaspoon of lemon zest into the vanilla cream custard.
• Substitute fresh blueberries or sliced strawberries for raspberries according to your preference or season.
• Chilling the dough before rolling helps create crisp, flaky tart shells.

Storage

Store assembled tarts in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 2 days. To maintain the best texture, add fresh raspberries just before serving. Leftover tart shells and vanilla cream can be stored separately for up to 3 days. Reheat the custard gently before assembling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked and cooled in advance. Store them in an airtight container at room temperature for up to 2 days to maintain their crispness.

How do I prevent the custard from forming a skin while chilling?

Pressing plastic wrap directly onto the surface of the warm custard as it cools prevents a skin from forming. This keeps the texture smooth and creamy.

Vanilla Cream Tarts with Fresh Raspberries Recipe

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★★★★★

4.7 from 105 reviews

These Vanilla Cream Tarts with Fresh Raspberries feature a buttery, flaky tart shell filled with smooth, rich vanilla custard and topped with juicy fresh raspberries. Perfectly balanced with a hint of sweetness and a refreshing fruit topping, they make an elegant dessert for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Tart Shell

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons cold water

Vanilla Cream Filling

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract

Topping

• Fresh raspberries, for topping
• Optional: powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart shells.
2. Make Tart Dough: In a food processor, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
3. Bind Dough: Add the egg yolk and cold water to the mixture and pulse until the dough just comes together, avoiding overmixing to keep it tender.
4. Chill Dough: Form the dough into a disk, wrap it tightly with plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
5. Roll and Shape: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut rounds that fit your tartlet pans and gently press the dough into the pans, trimming any excess at the edges.
6. Blind Bake Tart Shells: Line each tart shell with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 12-15 minutes, remove weights and parchment, then bake an additional 5 minutes until golden. Cool completely on a wire rack.
7. Prepare Vanilla Cream: In a saucepan, combine the whole milk and heavy cream, heating until just simmering but not boiling.
8. Mix Custard Base: In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
9. Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. Remove from heat and stir in pure vanilla extract.
10. Chill Custard: Transfer the custard to a bowl and cover directly with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate until completely chilled.
11. Assemble Tarts: Once the tart shells and custard have cooled, carefully spoon or pipe the vanilla cream into each tart shell.
12. Add Toppings: Top each tart with fresh raspberries. Optionally, dust with powdered sugar for an extra touch of sweetness and presentation before serving.

Notes

• Ensure the butter is cold for flaky tart shells.
• Do not overwork the dough to avoid tough crusts.
• Blind baking helps keep tart shells crisp.
• Tempering the egg yolks prevents curdling in the custard.
• Covering the custard with plastic wrap while chilling prevents a skin from forming.
• Use fresh, ripe raspberries for the best flavor and appearance.
• Can be made a day ahead and stored chilled before serving.

Keywords: vanilla cream tarts, raspberry tarts, custard tarts, dessert recipes, homemade tart shells