Vanilla Cream Tarts with Fresh Raspberries Recipe

Introduction

These Vanilla Cream Tarts with Fresh Raspberries Delight combine a crisp, buttery shell with a smooth, fragrant vanilla filling topped with juicy raspberries. Perfect for a light dessert or special occasion, they’re elegant yet simple to make.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 3 tablespoons cold water
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup fresh raspberries
• Mint leaves for garnish (optional)

Instructions

1. Step 1: In a mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix until the mixture resembles coarse crumbs.
2. Step 2: Add the egg yolk and cold water, stirring until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles to fit your tartlet pans.
5. Step 5: Place the dough circles in the tartlet pans and prick the bottoms with a fork to prevent puffing. Bake for 15-18 minutes, or until golden brown. Allow to cool completely.
6. Step 6: In a saucepan, whisk together heavy cream, granulated sugar, and vanilla extract over medium heat until it begins to simmer.
7. Step 7: In a separate bowl, dissolve cornstarch in a few tablespoons of cold water. Add this to the cream mixture and stir continuously until it thickens, about 2-3 minutes. Remove from heat and let cool slightly.
8. Step 8: Once tart shells are cool, fill each with the vanilla cream, smoothing the tops with a spatula.
9. Step 9: Gently press fresh raspberries into the cream on each tart.
10. Step 10: Refrigerate the tarts for at least 1 hour to allow the cream to set.
11. Step 11: Before serving, garnish with mint leaves for a refreshing touch.

Tips & Variations

• For a richer flavor, use vanilla bean paste instead of extract.
• You can substitute the raspberries with other fresh berries like blueberries or strawberries.
• Chilling the dough well makes it easier to roll and ensures a crisp tart shell.
• If you don’t have tartlet pans, muffin tins or small ovenproof bowls can work as substitutes.

Storage

Store the assembled tarts in an airtight container in the refrigerator for up to 2 days. For best texture, add the fresh raspberries just before serving to avoid sogginess. Reheat is not recommended as the cream filling can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart shells in advance?

Yes, you can bake the tart shells ahead of time and store them in an airtight container for up to 2 days before assembling.

What if I don’t have cornstarch?

Arrowroot powder or tapioca starch can be used as a substitute for cornstarch in a 1:1 ratio to thicken the vanilla cream.

Vanilla Cream Tarts with Fresh Raspberries Recipe

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★★★★★

4.7 from 147 reviews

Delight in these elegant Vanilla Cream Tarts topped with fresh raspberries, featuring a buttery, crisp tart shell and a luscious, homemade vanilla cream filling. Perfect for entertaining or a special dessert, this recipe combines classic French pastry techniques with fresh fruit for a refreshing finish.

• Author: Joe
• Prep Time: 40 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Shell

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 3 tablespoons cold water

Vanilla Cream Filling

• 1 cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Garnish

• 1 cup fresh raspberries
• Mint leaves for garnish (optional)

Instructions

1. Make the Tart Shells: In a mixing bowl, combine the all-purpose flour and powdered sugar thoroughly. Add the chilled, cubed unsalted butter and mix until the mixture resembles coarse crumbs. Incorporate the egg yolk and cold water, mixing gently until a dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
2. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully heat while the dough chills.
3. Roll Out the Dough: On a clean, floured surface, roll the chilled dough to about 1/4 inch thickness. Use a round cutter to cut circles sized to fit your tartlet pans precisely.
4. Bake the Tart Shells: Place each dough circle carefully into the tartlet pans, pressing gently to fit. Poke the bottoms with a fork to prevent the dough from puffing up during baking. Bake in the preheated oven for 15-18 minutes or until the shells are golden brown and crisp. Remove and allow them to cool completely.
5. Prepare the Vanilla Cream: In a medium saucepan, whisk together the heavy cream, granulated sugar, and vanilla extract over medium heat until the mixture just begins to simmer. In a separate small bowl, dissolve the cornstarch in a few tablespoons of cold water to avoid lumps, then whisk this slurry into the cream mixture. Continue stirring constantly for 2-3 minutes until the cream thickens and coats the back of a spoon. Remove from heat and let cool slightly to thicken further.
6. Fill the Tarts: Once the tart shells are fully cooled, fill each shell evenly with the prepared vanilla cream. Smooth the tops with a spatula for an even finish.
7. Add Raspberries: Gently press fresh raspberries into the vanilla cream on each tart, arranging them attractively.
8. Chill: Place the assembled tarts into the refrigerator and chill for at least 1 hour to let the cream set firmly.
9. Serve: Just before serving, garnish the tarts with fresh mint leaves for a bright, refreshing touch and an elegant presentation.

Notes

• Ensure butter is chilled for a flaky, tender tart crust.
• Dissolving cornstarch in cold water prevents lumps in the cream filling.
• The tart shells should be completely cooled before filling to avoid melting the cream.
• Use fresh and ripe raspberries for the best flavor and appearance.
• Chilling time is crucial to allow the cream to set properly.
• Optional dusting of powdered sugar can add an elegant touch before serving.

Keywords: vanilla cream tarts, fresh raspberry dessert, homemade tart shells, French dessert, summer tarts, elegant desserts