Description
Delight in these elegant Raspberry Vanilla Tarts, featuring a crisp buttery crust filled with a smooth vanilla custard and topped with fresh, juicy raspberries. Perfect for any gathering, this dessert combines a tender homemade tart shell with a luscious cream filling to impress guests and satisfy your sweet tooth.
Ingredients
Scale
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 egg yolk
- 1-2 tablespoons cold water (if needed to bring dough together)
For the Vanilla Cream Filling
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cubed
For the Topping
- Fresh raspberries (about 1 pint)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Tart Dough: Preheat your oven to 350°F (175°C). In a food processor, combine the flour and powdered sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again, adding cold water 1 tablespoon at a time until the dough just begins to come together. Turn the dough out onto a lightly floured surface, form into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes. Roll the dough out and press into tart pans. Bake for 12-15 minutes until golden brown. Cool completely.
- Make the Vanilla Cream Filling: In a saucepan, whisk together the heavy cream, whole milk, sugar, and vanilla extract. Bring the mixture to a gentle simmer over medium heat. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually temper the egg yolk mixture by slowly adding the hot cream mixture while whisking continuously. Pour everything back into the saucepan and cook gently, stirring constantly, until the filling thickens and coats the back of a spoon. Remove from heat and stir in the cubed butter until melted. Strain the custard through a fine mesh sieve to ensure smoothness, then allow to cool to room temperature.
- Assemble the Tarts: Spoon or pipe the cooled vanilla cream filling evenly into the cooled tart shells. Arrange fresh raspberries attractively on top of each tart. Optionally, dust lightly with powdered sugar for an elegant finish.
- Chill and Serve: Refrigerate the assembled tarts for 2-3 hours to set the filling firmly. Serve chilled and enjoy this refreshing, sweet dessert.
Notes
- Ensure the butter is very cold when making the dough to achieve a flaky crust.
- If the dough is too crumbly, add cold water one teaspoon at a time until it holds together.
- Straining the vanilla cream filling removes any lumps for a silky texture.
- Use fresh, ripe raspberries for the best flavor and appearance.
- These tarts can be made a day ahead and stored covered in the fridge.
