Description

Vanilla Cream Tarts with Fresh Raspberries are a stunning dessert that combines a crisp, buttery tart shell with a rich and creamy vanilla filling, topped with fresh, vibrant raspberries. This recipe guides you through making the perfect tart crust, smooth vanilla cream, and elegant assembly, creating a delightful balance of textures and flavors that impress at any gathering.

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
A few tablespoons cold water (for dissolving cornstarch)

Topping

1 cup fresh raspberries
Mint leaves for garnish (optional)

Instructions

Make the Tart Shells: In a mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix until the mixture resembles coarse crumbs. Then add the egg yolk and cold water, mixing until the dough holds together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
Preheat the Oven: Set your oven to 350°F (175°C) to warm up while the dough chills.
Roll Out the Dough: On a floured surface, roll the chilled dough to about ¼ inch thickness. Use a round cutter sized for your tartlet pans and cut out circles. Carefully press the dough circles into the tartlet pans and prick the bottom of each with a fork to prevent puffing during baking.
Bake the Tart Shells: Bake the tart shells in the preheated oven for 15-18 minutes, or until golden brown. Remove from oven and allow them to cool completely before filling.
Prepare the Vanilla Cream: In a saucepan, whisk together the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until it just begins to simmer. Meanwhile, dissolve the cornstarch in a few tablespoons of cold water. Add the dissolved cornstarch to the simmering cream mixture and stir constantly until it thickens—about 2-3 minutes. Remove from heat and let the cream cool slightly.
Fill the Tarts: Once the tart shells are cool, use a spatula to evenly spread the vanilla cream filling inside each shell, filling up to the top gently to avoid overflow.
Add Raspberries: Gently press fresh raspberries into the cream filling on each tart, using one or two raspberries per tart depending on your preference. Press lightly to keep them secure.
Chill the Tarts: Place the assembled tarts in the refrigerator and chill for at least 1 hour to set the cream properly.
Serve: Before serving, garnish each tart with fresh mint leaves if desired. Arrange the tarts on a serving platter and optionally dust with powdered sugar for an elegant touch.

Notes

Always measure ingredients accurately with a kitchen scale for the best tart results.
Keep butter and other ingredients cold to ensure a flaky and tender crust.
Do not overwork the dough; mix only until it comes together to avoid tough crusts.
Chilling the dough is crucial; it firms the butter and helps the crust hold its shape.
Pricking the dough bottoms with a fork prevents the crust from puffing up in the oven.
Monitor baking closely to avoid overbaking; look for a golden brown color on the shells.
Substitute fresh raspberries with other berries like strawberries or blueberries for seasonal variations.
Use store-bought tart shells and pudding cups for quicker alternative versions.
Add flavor twists by incorporating almond extract or cocoa powder in the dough or filling.

Prep Time: 40 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tart
Calories: 320 kcal
Sugar: 20 g
Sodium: 70 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 75 mg

Keywords: vanilla cream tarts, fresh raspberries dessert, tart shells, homemade vanilla cream, raspberry tart recipe, elegant dessert, easy tart recipe