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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/vanilla-cream-tarts-with-fresh-raspberries-recipe/