Introduction

Vanilla Cream Tarts are a delightful dessert featuring crisp, buttery tart shells filled with a smooth, rich vanilla cream and topped with fresh raspberries. These elegant treats are perfect for impressing guests or enjoying a special homemade indulgence.

Small tarts with three layers are shown on a wooden board. The bottom layer is a golden, crispy tart shell with a scalloped edge. Inside it, there is a smooth, pale yellow cream filling that looks soft and shiny. On top of the cream, there are three bright red raspberries covered with a light dusting of white powdered sugar. One tart features a small, fresh green mint leaf on top of the raspberries, adding a pop of color. The tarts are closely grouped, and some powdered sugar is scattered on the wooden board around them. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Preheat your oven to 350°F (175°C).
Step 4: On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles to fit your tartlet pans.
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.
Step 6: In a saucepan over medium heat, whisk together the heavy cream, granulated sugar, and vanilla extract until the mixture begins to simmer.
Step 7: In a separate bowl, dissolve the cornstarch in a few tablespoons of cold water, then stir it into the cream mixture. Cook, stirring continuously, until the cream thickens, about 2-3 minutes. Remove from heat and let cool slightly.
Step 8: Once the tart shells are cool, fill them with the vanilla cream, smoothing the tops with a spatula.
Step 9: Gently press fresh raspberries into the cream on each tart.
Step 10: Refrigerate the tarts for at least 1 hour to allow the cream to set.
Step 11: Before serving, garnish with mint leaves for a refreshing touch if desired.

Tips & Variations

For a richer crust, try adding a teaspoon of almond extract to the dough.
You can substitute fresh raspberries with other berries like blueberries or sliced strawberries according to taste and season.
To make the tart shells ahead, bake and store them in an airtight container for up to 2 days before filling.
If you prefer a firmer filling, add an extra half tablespoon of cornstarch to the cream mixture.

Storage

Store assembled tarts in the refrigerator covered loosely with plastic wrap for up to 2 days. To reheat the tart shells before filling, warm them in a low oven for 5 minutes. The filled tarts are best enjoyed chilled and should not be frozen as the cream filling may separate.

How to Serve

A wooden round board is filled with small tartlets, each with a golden crust base, a thick layer of smooth pale yellow cream filling, and a bright red raspberry placed on top. A small dollop of red sauce sits beside the raspberry on each tartlet. One tartlet in the center is decorated with a sprig of fresh green mint leaves. A light dusting of powdered sugar covers the tartlets and the wooden board underneath. The setting has warm natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before rolling and baking. Just be sure to wrap it well to prevent drying out.

What can I use instead of fresh raspberries?

You can substitute with other fresh berries such as blueberries, blackberries, or sliced strawberries based on availability and preference. Frozen berries are less ideal as they release more moisture.