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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/vanilla-cream-tarts-with-fresh-raspberries-recipe/