Vanilla Cream Tarts with Fresh Raspberries

These Vanilla Cream Tarts with Fresh Raspberries are elegant, buttery tart shells filled with luscious vanilla pastry cream and topped with juicy fresh raspberries. A perfect dessert for special occasions, brunches, or afternoon tea, these tarts combine smooth vanilla flavor with the tart sweetness of fresh berries.

Why You’ll Love This Recipe

• Rich & Creamy Filling – Silky vanilla pastry cream that pairs perfectly with tart raspberries.
• Buttery, Crisp Tart Shells – A homemade tart crust that melts in your mouth.
• Elegant & Impressive – Beautifully arranged fresh raspberries make these tarts a showstopper.
• Perfect for Any Occasion – Great for Valentine’s Day, Mother’s Day, or tea parties.
• Make-Ahead Friendly – The components can be prepared in advance for easy assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Shells:

• All-purpose flour
• Unsalted butter (cold, cubed)
• Powdered sugar
• Egg yolk
• Vanilla extract
• Ice water

For the Vanilla Pastry Cream:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Vanilla extract or vanilla bean paste
• Unsalted butter

For Garnish:

• Fresh raspberries
• Powdered sugar (for dusting)
• Raspberry jam (for glaze, optional)
• Mint leaves (optional, for decoration)

Directions

this recipe

Step 1: Make the Tart Shells

1. Preheat Oven – Set to 350°F (175°C).
2. Mix Dry Ingredients – In a bowl, whisk together flour and powdered sugar.
3. Cut in Butter – Use a pastry cutter or food processor to mix in cold butter until crumbly.
4. Add Wet Ingredients – Mix in egg yolk, vanilla, and ice water until a dough forms.
5. Chill Dough – Wrap in plastic wrap and refrigerate for 30 minutes.
6. Roll & Cut – Roll out the dough and cut into circles to fit mini tart pans or a muffin tin.
7. Bake – Prick with a fork and bake for 12-15 minutes, until golden brown. Let cool.

Step 2: Make the Vanilla Pastry Cream

1. Heat Milk – In a saucepan, warm milk over medium heat until steaming (not boiling).
2. Whisk Egg Mixture – In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Temper Eggs – Slowly pour hot milk into the egg mixture, whisking constantly.
4. Cook Until Thick – Return mixture to the saucepan and cook over low heat until thickened.
5. Add Vanilla & Butter – Remove from heat, stir in vanilla and butter, then cool.

Step 3: Assemble the Tarts

1. Fill the Tart Shells – Spoon or pipe cooled pastry cream into each tart shell.
2. Top with Fresh Raspberries – Arrange raspberries on top in a decorative pattern.
3. Glaze (Optional) – Brush lightly with warmed raspberry jam for a glossy finish.

Step 4: Serve & Enjoy!

• Dust with powdered sugar and garnish with mint leaves if desired.

Servings and Timing

• Servings: 12 mini tarts
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 30 minutes

Variations

• Chocolate Vanilla Tarts – Drizzle melted chocolate over the raspberries.
• Lemon Raspberry Tarts – Add lemon zest to the pastry cream for a citrusy twist.
• Gluten-Free Version – Use gluten-free flour for the tart crust.
• Nutty Crust – Mix finely ground almonds into the dough for extra flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unfilled tart shells for up to 2 months; fill before serving.
• Serving Tip: Let chilled tarts sit at room temperature for 10 minutes before eating.

FAQs

Can I use store-bought tart shells?

Yes! Pre-made shells save time and work great.

What’s the best way to keep tart shells crispy?

Brush them with melted chocolate before filling to create a barrier.

Can I make the pastry cream ahead of time?

Yes! It can be made 2 days in advance and stored in the fridge.

How do I prevent pastry cream from getting lumpy?

Whisk constantly while cooking and strain through a fine-mesh sieve if needed.

Can I use frozen raspberries?

Fresh is best, but if using frozen, thaw and pat dry before placing on tarts.

Can I make one large tart instead of minis?

Yes! Use a 9-inch tart pan and adjust baking time accordingly.

How do I make the pastry cream extra smooth?

Strain it before chilling and whisk well before filling tarts.

Can I use a different fruit?

Absolutely! Try strawberries, blueberries, or blackberries.

How do I make the crust extra flaky?

Use cold butter and avoid overworking the dough.

Can I use vanilla bean instead of extract?

Yes! Scrape ½ vanilla bean into the milk for an even richer flavor.

Conclusion

These Vanilla Cream Tarts with Fresh Raspberries are a beautiful and delicious dessert, combining crisp, buttery tart shells with silky vanilla pastry cream and juicy raspberries. Whether for a tea party, holiday, or romantic evening, these elegant tarts are sure to impress. Try them today for a delightful, bakery-style treat!

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