Print

Vanilla Cream Tarts with Fresh Raspberries Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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