Description
Raspberry Vanilla Tarts bring sweet summer memories right to your dessert plate, offering a delicate balance of creamy vanilla and tangy raspberry that dance together perfectly. Buttery pastry cradles each delightful bite, creating a simple yet elegant treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups all-purpose flour
- 1 pint fresh raspberries
- 1 cup heavy cream
- ½ cup whole milk
Crust and Binding Ingredients:
- ½ cup unsalted butter, cold and cut into small cubes
- ¼ cup powdered sugar
- 1 egg yolk
- 2 large egg yolks
- 12 tablespoons cold water
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cubed
Flavoring Ingredients:
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Mix 1 ¼ cups flour and ¼ cup powdered sugar in a food processor. Add ½ cup cold butter cubes and pulse until crumbly.
- Incorporate 1 egg yolk and pulse, adding 12 tablespoons cold water until dough forms. Flatten into a disk and refrigerate for 30 minutes at 40°F.
- Roll out chilled dough and press into tart pans. Bake at 350°F for 12-15 minutes until edges turn golden brown.
- Whisk 1 cup heavy cream, ½ cup whole milk, ¼ cup sugar, and 1 tablespoon vanilla in a saucepan over medium heat.
- Separately whisk 2 egg yolks with 1 tablespoon cornstarch in a small bowl.
- Slowly pour hot cream mixture into egg mixture, stirring constantly to prevent scrambling.
- Return combined mixture to saucepan and cook at medium heat for 2-3 minutes until thickened.
- Remove from heat and stir in 2 tablespoons butter until smooth. Strain cream through fine-mesh sieve.
- Let vanilla cream cool to room temperature for 20 minutes.
- Fill cooled tart shells with cream using a spoon or piping bag.
- Top each tart with fresh raspberries from 1 pint container.
- Dust with optional powdered sugar before serving. Refrigerate for 2-3 hours to set.
Notes
- Chilling the dough helps prevent shrinkage and creates a flakier crust, so don’t skip this crucial resting time in the refrigerator.
- When making the cream filling, whisk constantly to prevent egg yolks from scrambling and ensure a smooth, silky texture.
- For a gluten-free version, swap the all-purpose flour with almond or gluten-free flour blend in the tart shell recipe.
- Fresh raspberries are best, but frozen can work in a pinch – just thaw and pat them dry before topping the tarts.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 115 mg