Description
Raspberry Vanilla Tarts are a delicate and elegant dessert perfect for any gathering. These tarts feature a buttery, crisp crust filled with smooth, rich vanilla cream custard and topped with fresh, juicy raspberries. Dust with powdered sugar for an extra touch of sweetness and sophistication.
Ingredients
Scale
For the Tart Crust
- 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 Topping
- Fresh raspberries (about 1 pint)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Tart Crust: 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.
- Shape and Bake the Tart Shells: Roll the chilled dough out and press it into tart pans evenly. Bake for 12-15 minutes until the crusts are golden brown. Remove from oven and let cool completely.
- Make the Vanilla Cream Filling: In a saucepan, whisk together the heavy cream, whole milk, sugar, and vanilla extract. Bring this mixture to a gentle simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook on medium heat, whisking continuously, until it thickens to a custard consistency. Remove from heat and stir in the butter until melted and smooth. Strain the custard through a fine sieve and allow to cool.
- Assemble the Tarts: Spoon or pipe the cooled vanilla cream into the prepared tart shells, filling them evenly. Arrange fresh raspberries on top of the cream filling. Optionally, dust with powdered sugar for a pretty finish.
- Chill and Serve: Refrigerate the assembled tarts for 2-3 hours to allow the cream to set properly. Serve chilled and enjoy this sweet, elegant dessert.
Notes
- Chilling the dough is essential to prevent shrinking during baking and to achieve a crisp crust.
- Tempering the egg yolks by gradually adding hot cream prevents curdling in the custard.
- Use fresh, ripe raspberries for the best flavor and presentation.
- Powdered sugar dusting is optional but adds an elegant touch.
- To speed cooling, place custard in a shallow dish and cover with plastic wrap pressed directly on the surface.