Vanilla Cream Tarts with Fresh Raspberries

When it comes to delectable desserts, few things can beat the elegance of Vanilla Cream Tarts with Fresh Raspberries. These delightful treats are a staple for any celebration, from family gatherings to brunches with friends. Imagine a buttery tart shell filled with velvety vanilla pastry cream and topped with luscious, tart raspberries. This recipe beautifully marries classic flavors, creating a dessert that’s both sophisticated and approachable.

Reasons You’ll Love This Recipe

This dessert stands out for several reasons. First, it’s incredibly versatile; it can be served at any occasion, whether it’s a festive holiday or a casual weeknight treat. The simplicity of the ingredients also means you won’t break the bank making it. Plus, it’s kid-approved! The smooth cream and juicy raspberries are sure to delight little ones and adults alike.

"Absolutely loved making these tarts! The creamy filling paired with fresh raspberries is a match made in heaven." – A satisfied home baker.

Your Easy Cooking Guide

Making Vanilla Cream Tarts with Fresh Raspberries is a rewarding endeavor. With a few simple steps, you’ll have these beauties ready to impress your guests. You’ll start by preparing a flaky tart crust, then whip up a silky vanilla pastry cream that fills the tart shells beautifully. Lastly, the fresh raspberries add a burst of color and flavor that ties it all together. It’s a straightforward process that results in a show-stopping dessert!

Gather Your Ingredients

Before diving in, let’s check what you’ll need for the recipe:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons cold water
• 2 cups milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• Fresh raspberries for topping

Feel free to substitute the raspberries with your favorite berries for a different twist!

Step-by-Step Directions

1. Preheat the Oven: Start by setting your oven to 375°F (190°C).

2. Make the Dough: In a bowl, combine the flour, softened butter, powdered sugar, and salt, mixing until crumbly. Add the egg yolk and 2-3 tablespoons of cold water, stirring until a dough forms.

3. Prepare the Tart Shells: Roll out the dough on a floured surface and cut into circles that fit your tartlet pans. Press the dough into the pans, and poke holes in the bottom with a fork to prevent bubbling.

4. Bake: Place the tart shells in the oven, baking for 12-15 minutes or until they turn golden brown. Allow them to cool completely.

5. Make the Pastry Cream: In a saucepan, heat the milk over medium heat. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the egg mixture while whisking continuously.

6. Thicken the Cream: Return the mixture to the saucepan and cook, stirring constantly until thickened. Remove from heat, and stir in the butter and vanilla extract.

7. Fill the Tart Shells: Pour the vanilla pastry cream into the cooled tart shells, then refrigerate until set.

8. Top and Serve: Just before serving, top each tart with fresh raspberries for a beautiful finish.

Tips for Serving

These Vanilla Cream Tarts are best enjoyed chilled, making them the perfect make-ahead dessert for gatherings. Consider serving them on a beautiful platter garnished with mint leaves for added color. They pair well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Best Way to Store Vanilla Cream Tarts with Fresh Raspberries

To keep your Vanilla Cream Tarts fresh, store them in an airtight container in the refrigerator. They can last up to 2-3 days this way. If you want to enjoy them later, consider storing the tart shells and the filling separately to maintain their texture. If you decide to freeze them, ensure they are tightly wrapped to prevent freezer burn, although note that the fresh raspberries should be added just before serving.

Pro Chef Tips

• Chill the Dough: Before rolling out the dough, chill it in the fridge for 30 minutes. This step helps to prevent shrinkage during baking, leading to perfectly shaped tart shells.

• Use Fresh Ingredients: When making the vanilla pastry cream, using fresh vanilla extract or even a vanilla bean will elevate the flavor to a whole new level.

• Try Other Fruits: While fresh raspberries are delightful, don’t hesitate to mix it up with strawberries, blueberries, or even a berry medley for an eye-catching presentation!

Creative Twists

Feeling adventurous? Here are a few variations you can try:

• Chocolate Vanilla Cream Tarts: Incorporate cocoa powder into the pastry cream for a rich chocolatey addition.
• Citrus Twist: Add a touch of lemon or orange zest to the pastry cream for a refreshing citrus flavor.
• Nutty Crunch: Press crushed nuts into the bottom of the tart shells prior to baking for an added crunch!

Common Questions

How long does it take to make Vanilla Cream Tarts with Fresh Raspberries?

The preparation and baking time typically takes around 1 to 1.5 hours, plus additional chilling time for the pastry cream.

Can I make the tarts ahead of time?

Absolutely! You can make the tart shells and pastry cream a day in advance. Just assemble with the raspberries on the day you plan to serve them.

What can I use instead of raspberries for the topping?

Feel free to substitute with any fresh berries, like strawberries, blueberries, or blackberries. You could even get creative with sliced peaches or kiwi!

Embrace the joy of creating these Vanilla Cream Tarts with Fresh Raspberries, and let them bring a sweet touch to your table!

Vanilla Cream Tarts with Fresh Raspberries

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• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delight in these elegant Vanilla Cream Tarts filled with velvety pastry cream and topped with fresh raspberries. Perfect for any celebration!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2–3 tablespoons cold water
• 2 cups milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• Fresh raspberries for topping

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine flour, softened butter, powdered sugar, and salt until crumbly. Add the egg yolk and 2-3 tablespoons cold water, stirring until a dough forms.
3. Roll out the dough on a floured surface and cut into circles for tartlet pans. Press the dough into pans and poke holes in the bottom with a fork.
4. Bake the tart shells for 12-15 minutes or until golden brown. Allow to cool completely.
5. In a saucepan, heat the milk over medium heat. In another bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour hot milk into the egg mixture while whisking continuously.
6. Return the mixture to the saucepan and cook, stirring constantly until thickened. Remove from heat, and stir in butter and vanilla extract.
7. Pour the vanilla pastry cream into cooled tart shells and refrigerate until set.
8. Top each tart with fresh raspberries just before serving.

Notes

Best served chilled. Consider garnishing with mint leaves or pairing with whipped cream.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 tart
• Calories: 250
• Sugar: 12g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg

Keywords: Vanilla, Cream, Tarts, Raspberries, Dessert