Description
These Vanilla Cream Tarts with Fresh Raspberries are an elegant dessert featuring crisp tart shells filled with silky vanilla pastry cream and topped with vibrant fresh raspberries. Perfect for special occasions or a refined afternoon treat.
Ingredients
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
2 cups whole milk
½ cup granulated sugar
1 vanilla bean (or 2 teaspoons vanilla extract)
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1–2 cups fresh raspberries
Powdered sugar, for dusting (optional)
Instructions
- In a bowl, mix flour and powdered sugar. Cut in butter until crumbly. Add egg yolk and water until dough forms. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough, press into tart pans, prick bottoms, line with parchment and weights, and bake 12–15 minutes. Remove weights and bake 5 more minutes. Cool completely.
- Heat milk with vanilla bean or extract. In another bowl, whisk yolks, sugar, and cornstarch. Gradually whisk in hot milk. Return to pan and cook until thickened. Stir in butter and chill with plastic wrap touching the surface.
- Fill cooled shells with pastry cream and top with fresh raspberries. Dust with powdered sugar before serving.
Notes
- Substitute other berries like strawberries or blueberries.
- Add lemon zest or liqueur to pastry cream for added flavor.
- Use store-bought shells to save time.
- Make shells and cream a day ahead and assemble before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 260
- Sugar: 14g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
