Description
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.
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
Instructions
- 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.
Notes
Fresh raspberries can be swapped out for other berries like strawberries, blueberries, or blackberries.
For a chocolate twist, consider making a chocolate custard instead of vanilla.
To store the tarts, place them in an airtight container in the refrigerator for up to 2-3 days.
If fresh raspberries aren’t available, you can use frozen raspberries (thawed and drained).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
