Name: Vanilla Cream Tarts with Fresh Raspberries
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, cold and cubed; 1 large egg yolk; 2 tablespoons cold water; 1 cup whole milk; 1/2 cup heavy cream; 1/3 cup granulated sugar; 3 large egg yolks; 2 tablespoons cornstarch; 1 teaspoon pure vanilla extract; Fresh raspberries, for topping; Optional: powdered sugar for dusting

These Vanilla Cream Tarts with Fresh Raspberries are the perfect balance of rich, creamy custard and the bright, tart flavor of fresh raspberries, all nestled in a buttery, flaky tart shell. A delightful treat for any occasion, these tarts offer elegance with every bite. Whether you’re serving them at a special gathering or indulging in a sweet afternoon snack, they will always impress.

Ingredients

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

2 tablespoons cold water

1 cup whole milk

1/2 cup heavy cream

1/3 cup granulated sugar

3 large egg yolks

2 tablespoons cornstarch

1 teaspoon pure vanilla extract

Fresh raspberries, for topping

Optional: powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a food processor, combine the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and cold water, pulse until the dough just comes together. Avoid overmixing.

Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut the dough into rounds that will fit tartlet pans. Press the dough gently into the pans, trimming the edges.

Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and bake for an additional 5 minutes until the shells are golden. Allow them to cool completely.

For the vanilla cream: In a saucepan, combine the milk and heavy cream and heat until just simmering.

In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in the vanilla extract.

Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until cold.

Once the tart shells and custard are cooled, spoon or pipe the vanilla cream into each tart shell.

Top each tart with fresh raspberries. Optionally dust with powdered sugar before serving.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 20 minutes

Chill Time: 25-30 minutes

Total Time: 1 hour 15 minutes

Servings: 6 servings

Variations

Fruit Toppings: If fresh raspberries aren’t in season, you can swap them out for other berries like strawberries, blueberries, or blackberries. They’ll add a similar burst of color and flavor.

Chocolate Cream: For a chocolate twist, consider making a chocolate custard instead of vanilla by melting dark chocolate into the milk and cream mixture.

Nut Crust: Add finely ground almonds or hazelnuts to the crust for a subtle nutty flavor that pairs beautifully with the creamy filling.

Storage/Reheating

To store the tarts, place them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. I recommend enjoying them within this time frame for the best texture and flavor. If you need to reheat the tarts, do so lightly in the oven at a low temperature (around 300°F) for a few minutes, though the tarts are best enjoyed cold.

FAQs

How can I make the tart crust ahead of time?

I like to prepare the tart dough in advance and store it in the fridge for up to 2 days. Just roll it out and bake when you’re ready to assemble the tarts.

Can I use store-bought tart shells?

While I love making the tart shells from scratch for the best flavor and texture, you can certainly use store-bought tart shells if you’re in a time crunch. Just make sure to follow the instructions for baking them.

Can I make the vanilla cream ahead of time?

Yes, the vanilla cream can be made ahead of time and stored in the fridge for up to 2-3 days. Just give it a good stir before using it to fill the tart shells.

Can I use frozen raspberries instead of fresh?

I prefer fresh raspberries for their texture and vibrant color, but frozen raspberries can be used in a pinch. Just make sure they are thawed and drained to prevent excess moisture in the tarts.

Can I make a larger batch?

Absolutely! You can easily double or triple the recipe to make more tarts. Just make sure you have enough tart pans, or you could use a larger tart pan instead of individual ones.

Conclusion

These Vanilla Cream Tarts with Fresh Raspberries are the ultimate dessert for any occasion. The delicate balance of creamy vanilla custard, buttery tart crust, and fresh, vibrant raspberries makes for a treat that will never go out of style. Whether you’re making them for a special event or a quiet night at home, they’re sure to impress and delight everyone who gets to enjoy them.

Recipe: