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Vanilla Cream Tarts with Fresh Raspberries Recipe

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★★★★★

4.5 from 62 reviews

Delight in these elegant Vanilla Cream Tarts with Fresh Raspberries, featuring buttery, flaky tart shells filled with a luscious vanilla-infused cream and topped with juicy raspberries. Perfect for a sophisticated dessert or afternoon treat, these tarts combine subtle sweetness and fresh fruit in a beautifully chilled presentation.

Ingredients

Scale

Tart Shells

  • 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
  • Few tablespoons cold water (for cornstarch slurry)

Topping and 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. Add the chilled cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the tart shells.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a round cutter to cut circles that fit your tartlet pans perfectly.
  4. Bake the Tart Shells: Place the dough circles into tartlet pans, pressing gently to fit the shape. Prick the bottoms with a fork to prevent puffing during baking. Bake for 15-18 minutes, or until the edges turn golden brown. Remove from oven and let them cool completely in the pans.
  5. Prepare the Vanilla Cream Filling: In a medium saucepan over medium heat, whisk together the heavy cream, granulated sugar, and vanilla extract. Heat until the mixture starts to simmer gently. In a small bowl, dissolve the cornstarch in a few tablespoons of cold water to make a slurry, then slowly whisk it into the cream mixture. Continue stirring constantly for 2-3 minutes until the cream thickens. Remove from heat and let it cool slightly.
  6. Fill the Tarts: Once the tart shells are completely cool, spoon the vanilla cream filling into each shell, smoothing the surface with a spatula for an even finish.
  7. Add Raspberries: Gently press fresh raspberries into the cream filling on each tart, distributing them evenly and attractively.
  8. Chill: Place the filled tarts in the refrigerator and chill for at least one hour to allow the cream filling to set firmly.
  9. Serve: Just before serving, garnish the tarts with fresh mint leaves for a pop of color and refreshing aroma.

Notes

  • Ensure the butter is chilled to create a flaky tart crust texture.
  • Do not overwork the dough to avoid tough pastry.
  • Use fresh, ripe raspberries for the best flavor and appearance.
  • Chilling the tarts is essential for the cream to set properly before serving.
  • For a decorative touch, dust the tarts lightly with powdered sugar before serving.
  • These tarts can be prepared a day ahead and refrigerated to save time.

Keywords: vanilla cream tarts, raspberry tarts, cream-filled tarts, homemade tart shells, dessert recipes, fresh raspberry dessert, elegant desserts

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