Vanilla Cream Tarts with Fresh Raspberries Recipe

Introduction

These Vanilla Cream Tarts with Fresh Raspberries combine a crisp, buttery crust with a smooth, luscious vanilla custard. Topped with bright, juicy raspberries, they make an elegant and delightful dessert for any occasion.

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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a food processor, combine the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Step 3: Add the egg yolk and cold water, pulse until the dough just comes together, avoiding overmixing.
4. Step 4: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Step 5: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut rounds to fit tartlet pans and gently press the dough into the pans, trimming the edges.
6. Step 6: Line tart shells with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, remove weights, and bake an additional 5 minutes until golden. Let cool completely.
7. Step 7: For the vanilla cream, combine milk and heavy cream in a saucepan and heat until just simmering.
8. Step 8: In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
9. Step 9: Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling. Remove from heat and stir in vanilla extract.
10. Step 10: Pour custard into a bowl, cover with plastic wrap touching the surface to prevent skin formation, and chill until cold.
11. Step 11: Once tart shells and custard are cooled, fill each shell with the vanilla cream using a spoon or piping bag.
12. Step 12: Top each tart with fresh raspberries. Optionally, dust with powdered sugar before serving.

Tips & Variations

• Use frozen pie weights or dried beans to keep tart shells from puffing up during baking.
• For extra flavor, add a teaspoon of lemon zest to the custard before chilling.
• Substitute fresh blueberries or sliced strawberries for raspberries to change up the topping.
• Make tart shells ahead of time and store them in an airtight container for up to 3 days.

Storage

Store assembled tarts in the refrigerator for up to 2 days to keep the custard fresh. If you need to store tart shells separately, keep them in an airtight container at room temperature for up to 3 days. Reheat tart shells briefly in a low oven before filling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells without a food processor?

Yes, you can cut the cold butter into the flour and powdered sugar using a pastry cutter or your fingers until the mixture resembles coarse crumbs, then proceed with mixing in the egg yolk and water.

How do I prevent the custard from curdling?

Whisk the hot milk mixture slowly into the eggs to temper them, and cook the custard over medium heat, stirring constantly to avoid overheating. Remove it from the heat as soon as it thickens and starts to bubble.

Vanilla Cream Tarts with Fresh Raspberries Recipe

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4.6 from 84 reviews

These Vanilla Cream Tarts with Fresh Raspberries feature a crisp, buttery tart shell filled with smooth, homemade vanilla cream custard and topped with juicy fresh raspberries. Perfectly balanced in sweetness and texture, these elegant tarts make a delightful dessert for any occasion.

• Author: Caleb
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

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

Vanilla Cream Ingredients

• 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

Topping

• Fresh raspberries, for topping
• Optional: powdered sugar for dusting

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the tart shells.
2. Make the tart dough: In a food processor, combine the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add wet ingredients and form dough: Add the egg yolk and cold water to the flour mixture and pulse until the dough just comes together. Take care not to overprocess to keep the dough tender.
4. Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
5. Roll out and shape tart shells: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Cut rounds slightly larger than your tartlet pans, press the dough gently into the pans, and trim excess dough from the edges.
6. Blind bake the tart shells: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until golden. Remove from oven and cool completely.
7. Prepare the vanilla cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering, then remove from heat.
8. Mix egg yolks, sugar, and cornstarch: In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and combined.
9. Temper the egg mixture: Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
10. Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
11. Chill the custard: Transfer the custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until fully cooled and set.
12. Assemble the tarts: Once the tart shells and custard are cooled, spoon or pipe the vanilla cream into each tart shell evenly.
13. Add fresh raspberries and serve: Top each tart with fresh raspberries. Optionally, dust lightly with powdered sugar before serving for an elegant finish.

Notes

• Ensure the butter is very cold to achieve a flaky tart crust.
• Do not overwork the dough to keep it tender and flaky.
• Use a plastic wrap pressed onto the custard to prevent a skin from forming while chilling.
• You can swap fresh raspberries with other berries like blueberries or strawberries for variety.
• Store assembled tarts in the refrigerator and consume within two days for best freshness.

Keywords: Vanilla cream tart, raspberry tart, custard tart, baked tart, homemade dessert