Vanilla Cream Tarts with Fresh Raspberries Recipe

Introduction

These Vanilla Cream Tarts with Fresh Raspberries are a delightful dessert combining a crisp, buttery shell with smooth vanilla cream and juicy raspberries. Perfect for gatherings or a special treat, they’re as beautiful as they are delicious.

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, mixing until the dough comes together. Wrap the dough 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 poke the bottoms with a fork to prevent puffing. Bake for 15-18 minutes, or until golden brown. Let the tart shells cool completely.
6. Step 6: In a saucepan, whisk together the heavy cream, granulated sugar, and vanilla extract over medium heat until it begins to simmer.
7. Step 7: In a small bowl, dissolve the cornstarch in a few tablespoons of cold water, then stir this mixture into the cream. Continue stirring until the cream thickens, about 2-3 minutes. Remove from heat and let cool slightly.
8. Step 8: Fill the cooled tart shells 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 fresh, elegant finish.

Tips & Variations

• Use chilled butter and cold water to ensure a flaky tart crust.
• For a richer cream, substitute half the heavy cream with whole milk.
• Try swapping raspberries with blueberries or sliced strawberries for a different fruity twist.
• Dust the finished tarts lightly with powdered sugar for added sweetness and presentation.

Storage

Store the filled tarts in an airtight container in the refrigerator for up to 2 days. To maintain the crispness of the shells, assemble the tarts close to serving time. If needed, remove from the fridge 10-15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells up to 2 days in advance and store them in an airtight container at room temperature. Fill them with the cream and fruit just before serving to keep them crisp.

What can I use instead of cornstarch to thicken the cream?

You can substitute cornstarch with an equal amount of all-purpose flour or arrowroot powder. Dissolve it in cold water before adding to ensure a smooth cream.

Vanilla Cream Tarts with Fresh Raspberries Recipe

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★★★★★

4.8 from 128 reviews

Delight in these elegant Vanilla Cream Tarts topped with fresh raspberries, featuring a buttery, flaky tart shell filled with smooth vanilla-infused cream. Perfectly balanced between creamy sweetness and fresh fruit, these tarts are an impressive yet easy dessert to make for any occasion.

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

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

Topping

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

Instructions

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

Notes

• Ensure the butter is well chilled to achieve a flaky tart shell.
• Poking the bottom of the tart shells prevents them from puffing up while baking.
• The cornstarch slurry must be added slowly while stirring to avoid lumps in the vanilla cream.
• Make sure the tart shells are completely cool before filling to prevent cream from melting.
• For best flavor, use fresh, ripe raspberries and fresh vanilla extract.
• Can be prepared a day ahead and stored refrigerated; add raspberries just before serving for freshness.

Keywords: vanilla cream tarts, raspberry tarts, tartlets, dessert recipe, cream-filled tart, homemade tart shells, fresh raspberries, vanilla cream filling