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.
Ingredients
Scale
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)
Instructions
- 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.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the dough.
- 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.
- 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.
- 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.
- 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.
- Add Raspberries: Gently press fresh raspberries into the cream filling, evenly distributing them across each tart.
- Chill: Place the filled tarts in the refrigerator for at least 1 hour to allow the cream to set properly.
- 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
