Vanilla Cream Tarts With Fresh Raspberries

These Vanilla Cream Tarts with Fresh Raspberries are delicate and elegant—the perfect blend of a crisp tart shell, smooth vanilla cream, and vibrant raspberries. They feel like a celebration in every bite, whether it’s a garden party or a quiet afternoon treat.

Why You’ll Love This Recipe

I adore these tarts because they look elegant yet are surprisingly easy to make. The crisp pastry, luxurious filling, and fresh berries create a beautiful balance of textures and flavors. I also appreciate that many elements can be prepared in advance, making assembly a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tart Shells

• 1½ cups all-purpose flour

• ½ cup powdered sugar

• ½ cup unsalted butter, cold and cubed

• 1 large egg yolk

• 1–2 tablespoons cold water

For the Vanilla Pastry Cream

• 2 cups whole milk

• ½ cup granulated sugar

• 1 vanilla bean (or 2 teaspoons pure vanilla extract)

• 4 large egg yolks

• ¼ cup cornstarch

• 2 tablespoons unsalted butter

For Topping

• 1–2 cups fresh raspberries

• Powdered sugar, for dusting (optional)

Directions

1. Prepare the Tart Dough
   In a large bowl, combine flour and powdered sugar. Cut in cold, cubed butter until the mixture looks like coarse crumbs. Add the egg yolk and a tablespoon of cold water, mixing until the dough just comes together. Add a splash more water if needed. Shape into a disc, wrap it, and chill for at least 30 minutes to relax the gluten and reduce shrinkage.

2. Bake the Tart Shells
   Preheat oven to 350°F (175°C). Roll out chilled dough to ¼-inch thickness. Cut circles slightly larger than your tart pans and gently press the dough into each tin. Prick the bottoms with a fork, line with parchment, and add baking weights or dried beans. Bake for 12–15 minutes, remove weights, and bake another 5 minutes until golden. Let cool completely.

3. Make the Vanilla Pastry Cream
   Heat milk in a saucepan over medium heat. If using a vanilla bean, split it and steep seeds and pod in simmering milk for 10 minutes, then remove the pod. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk in warm milk to temper, then return to the saucepan and cook until thick (5–7 minutes). Remove from heat, stir in butter and vanilla extract, if used. Press plastic wrap onto the surface and chill until cold.

4. Assemble the Tarts
   Fill cooled tart shells with pastry cream, either spooning or piping it in. Top with fresh raspberries in your preferred arrangement. Dust lightly with powdered sugar just before serving for an elegant touch.

Servings And Timing

• Makes about 8–10 mini tarts (depending on tart size).

• Prep Time: 40 minutes (including chilling)

• Bake Time: 15–20 minutes for the shells, plus 5–7 minutes for cream prep

• Assembly Time: 10 minutes

• Chill Time: at least 30 minutes for shells and cream

Variations

• Use blueberries, strawberries, or seasonal berries instead of raspberries.

• Add a teaspoon of lemon zest to the pastry cream for a bright citrus note.

• Incorporate a tablespoon of liqueur (like Chambord or Grand Marnier) into the cream for an adult twist.

Storage/Reheating

I like to make the shells and pastry cream up to a day ahead. I store shells in an airtight container and cream in the fridge, covered with plastic wrap pressed onto its surface. Assemble just before serving. The filled tarts are best enjoyed the day they’re assembled; they’ll remain fresh for up to 2 days stored in the fridge.

FAQs

1. Can I use store-bought tart shells?

Yes, I often use pre-baked tart shells to save time. Just make sure they’re fully cooled before filling.

2. Can I substitute a different berry?

Absolutely. Blueberries, strawberries, or a mix of berries work beautifully in place of raspberries.

3. How do I avoid lumpy pastry cream?

I whisk constantly while adding the milk and keep the heat moderate. Pressing plastic wrap onto the cream’s surface also prevents a skin from forming.

4. Can I make this gluten-free?

Yes—substitute the all-purpose flour with a gluten-free blend made for baking, and proceed as usual.

5. Can I freeze the assembled tarts?

I don’t recommend freezing assembled tarts; the cream and berries don’t freeze well. You can freeze unbaked shells for up to 3 months and bake later.

Conclusion

These Vanilla Cream Tarts with Fresh Raspberries are a lovely blend of simple elegance and delicious flavor. I enjoy how the crisp shells and creamy filling pair perfectly with bright berries. They’re a gorgeous treat for special occasions or an indulgent afternoon snack. I hope they add a sweet touch to your table!