Description
Raspberry Vanilla Tarts bring bakery-style flavor with creamy custard and juicy berries. These elegant treats feel special yet are easy to make.
Ingredients
Scale
Base Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter
- 1 egg yolk
Filling Ingredients:
- 1 cup heavy cream
- 1 cup milk
- ½ cup granulated sugar
- 3 egg yolks
- 1 tablespoon cornstarch
Topping Ingredients:
- 2 cups fresh raspberries
- 1 teaspoon vanilla extract
- Optional: Mint leaves
Instructions
- Preheat your oven to 350°F. Gather a mixing bowl and combine 1 ½ cups flour with ½ cup powdered sugar.
- Cut ½ cup softened butter into the flour mixture until crumbly. Add 1 egg yolk and 1 teaspoon vanilla extract to create a cohesive dough.
- Press the dough firmly into individual tartlet pans. Use a fork to prick small holes across the bottom of each shell.
- Slide the tartlet pans into the 350°F oven. Bake for 15-20 minutes until the edges turn golden brown.
- Remove the shells and allow them to cool completely at room temperature.
- In a saucepan, blend 1 cup heavy cream with 1 cup milk. Warm the liquid without letting it reach a boil.
- Whisk together ½ cup granulated sugar, 3 egg yolks, and 1 tablespoon cornstarch in a separate bowl.
- Gradually stream the warm cream mixture into the egg mixture, whisking constantly to prevent scrambling.
- Transfer the combined mixture back to the saucepan. Cook over low heat, stirring continuously until the filling thickens.
- Remove the saucepan from heat and let the filling cool for 5 minutes.
- Pour the vanilla cream filling into the cooled tart shells. Refrigerate for 2 hours until completely set.
- Before serving, arrange 2 cups fresh raspberries across the surface of each tart.
- Optional: Garnish with delicate mint leaves for a fresh presentation.
Notes
- Chill the dough for 30 minutes before pressing into tartlet pans to prevent shrinking and ensure a crisp crust.
- Use room temperature eggs and butter for smoother mixing and more consistent texture in both the shell and filling.
- For a gluten-free version, swap regular flour with almond or coconut flour, which adds a nice nutty flavor to the tart shells.
- When making the vanilla custard filling, temper the eggs slowly to prevent scrambling and create a silky smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg