Vanilla Cream Tartlets with Fresh Raspberries and Mint Recipe

Introduction

These Vanilla Cream Tartlets with fresh raspberries offer a delicate balance of rich, smooth cream and buttery, crisp tart shells. Perfect for a light dessert or elegant treat, they’re easy to make and sure to impress.

Ingredients

• 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
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup fresh raspberries
• Mint leaves for garnish (optional)

Instructions

1. Step 1: In a mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix until the mixture resembles coarse crumbs.
2. Step 2: 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.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles to fit your tartlet pans.
5. Step 5: Place the dough circles in the tartlet pans and poke the bottoms with a fork to prevent puffing. Bake for 15-18 minutes, or until golden brown. Let cool completely.
6. Step 6: To prepare the vanilla cream, whisk the heavy cream, granulated sugar, and vanilla extract in a saucepan over medium heat until it begins to simmer.
7. Step 7: In a separate bowl, dissolve the cornstarch in a few tablespoons of cold water, then add it to the cream mixture. Stir continuously until thickened, about 2-3 minutes. Remove from heat and let cool slightly.
8. Step 8: Fill the cooled tart shells with the vanilla cream, smoothing the tops with a spatula.
9. Step 9: Arrange fresh raspberries gently on top of the cream in each tart.
10. Step 10: Refrigerate the filled tarts for at least 1 hour to allow the cream to set.
11. Step 11: Before serving, garnish with mint leaves for a fresh and colorful finish.

Tips & Variations

• For a richer crust, substitute half of the butter with cream cheese.
• Use mixed berries instead of raspberries for a different fruit flavor.
• To save time, pre-made tart shells can be used but ensure they are fully cooled before filling.

Storage

Store the assembled tartlets in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time. Reheat is not recommended as the cream filling is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked and stored in an airtight container for up to 2 days before filling.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with all-purpose flour (use about 2 tablespoons) to thicken the cream, but the texture may be slightly less smooth.

Vanilla Cream Tartlets with Fresh Raspberries and Mint Recipe

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★★★★★

4.7 from 750 reviews

• Author: Rafael
• Total Time: 1 hour 45 minutes
• Yield: 6 tartlets 1x
• Diet: Vegetarian

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Description

Delight in these homemade Vanilla Cream Tarts featuring buttery tart shells filled with a luscious vanilla-infused cream and topped with fresh raspberries. Perfectly balanced between crisp pastry and smooth, creamy filling, these tarts are an elegant dessert for any occasion.

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Ingredients

Scale 1x2x3x

Tart Shells

• 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
• Few tablespoons cold water (for cornstarch slurry)

Topping

• 1 cup fresh raspberries
• Mint leaves for garnish (optional)

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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. Then add the egg yolk and cold water, stirring until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
2. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the dough.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about ¼ inch thickness. Cut the dough into circles sized to fit your tartlet pans.
4. Bake the Tart Shells: Line the tartlet pans with the dough circles. Use a fork to poke holes in the bottoms to prevent puffing during baking. Bake for 15-18 minutes, or until golden brown. Remove from the oven and let cool completely.
5. Prepare the Vanilla Cream: In a saucepan over medium heat, whisk together heavy cream, granulated sugar, and vanilla extract until the mixture begins to simmer. In a small bowl, dissolve cornstarch in a few tablespoons of cold water to make a slurry, then slowly add this to the cream mixture, stirring continuously. Continue to cook and stir for 2-3 minutes until the mixture thickens. Remove from heat and let it cool slightly.
6. Fill the Tarts: Once the tart shells have fully cooled, spoon the vanilla cream filling into each shell and smooth the tops with a spatula.
7. Add Raspberries: Gently press fresh raspberries into the cream filling, evenly distributing them across each tart.
8. Chill: Place the filled tarts in the refrigerator for at least 1 hour to allow the cream to set properly.
9. Serve: Before serving, optionally garnish the tarts with fresh mint leaves to add a refreshing touch and visual appeal.

Notes

• Ensure the butter is well chilled before mixing to achieve a flaky tart shell.
• Do not overwork the dough to keep the pastry tender and crumbly.
• Adjust sweetness in the cream filling by tasting before it thickens.
• The tarts must be fully cooled before filling to prevent the cream from melting.
• Fresh raspberries add a nice tartness and visual contrast, but other berries can be substituted.
• Refrigerate leftovers and consume within 2 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: vanilla cream tart, raspberry tartlets, homemade tart shells, vanilla custard filling, easy dessert, summer dessert, baked tarts