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Vanilla Cream Raspberry Tarts Recipe

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★★★★★

4.8 from 116 reviews

These Vanilla Cream Tarts feature a buttery, crisp tart shell filled with a smooth and luscious vanilla cream, topped with fresh raspberries for a perfect balance of sweet and tart flavors. Perfect as an elegant dessert or a delightful treat for any occasion.

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

Toppings

  • 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 the mixture resembles coarse crumbs. 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 to firm up.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the tart shells.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Cut out circles sized to fit your tartlet pans.
  4. Bake the Tart Shells: Place the dough circles into the tartlet pans and prick the bottoms with a fork to prevent puffing during baking. Bake in the preheated oven for 15-18 minutes or until the shells turn a golden brown. Remove and allow to cool completely.
  5. Prepare the Vanilla Cream: In a saucepan over medium heat, whisk together the heavy cream, granulated sugar, and vanilla extract until the mixture begins to simmer. In a separate small bowl, dissolve the cornstarch in a few tablespoons of cold water, then slowly add it to the cream mixture, stirring continuously to avoid lumps. Continue cooking and stirring until the cream thickens, about 2-3 minutes. Remove from heat and allow to cool slightly.
  6. Fill the Tarts: Once the tart shells are fully cooled, spoon the vanilla cream filling into each shell, smoothing the tops with a spatula for an even finish.
  7. Add Raspberries: Gently press fresh raspberries into the vanilla cream filling on each tart, distributing them evenly.
  8. Chill: Refrigerate the assembled tarts for at least 1 hour to allow the cream to set properly and for flavors to meld.
  9. Serve: Just before serving, garnish each tart with fresh mint leaves for an added touch of color and freshness.

Notes

  • Chilling the dough before rolling ensures a tender and flaky crust.
  • Pricking the tart shell bottoms with a fork prevents air bubbles and puffing during baking.
  • The vanilla cream can be prepared a day ahead and refrigerated to save time.
  • For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter in the crust.
  • Fresh raspberries can be replaced with other berries like blueberries or sliced strawberries depending on preference.

Keywords: vanilla cream tarts, tartlets recipe, dessert tarts, raspberry tarts, vanilla cream dessert

Find it online: https://nayabaker.com/vanilla-cream-raspberry-tarts-recipe/