Vanilla Cream Tarts with Fresh Raspberries yesterday and couldn’t wait to share. These little treats are seriously addictive – crisp buttery shells filled with the smoothest vanilla cream and topped with juicy raspberries. My kids literally fought over the last one lol. What makes these tarts special is how the tangy raspberries cut through the richness of the vanilla cream. Perfect balance. If you’ve been looking for an impressive but not-too-difficult dessert for your next dinner party or just because it’s Tuesday keep reading.
Ingredients for Easy Vanilla Cream Tarts with Fresh Raspberries
For the Tart Shells:
- 2 cups all-purpose flour – forms the structure of your shells don’t substitute with whole wheat it’s too heavy
- 1/2 cup powdered sugar – makes the crust more tender than regular sugar
- 1/4 tsp salt – enhances flavor don’t skip
- 3/4 cup cold butter cubed – MUST be cold for flaky texture margarine won’t work the same
- 1 large egg yolk – helps bind everything together
- 1-2 tbsp ice water – only if needed to bring dough together
For the Vanilla Cream Filling:
- 2 cups whole milk – full fat makes a huge difference here but 2% works in a pinch
- 1/2 cup granulated sugar – perfect sweetness level
- 4 large egg yolks – gives richness and color
- 1/4 cup cornstarch – key thickener don’t reduce this
- 2 tbsp butter – adds silkiness
- 2 tsp pure vanilla extract – splurge on the good stuff here or use vanilla bean if you’re feeling fancy
- Pinch of salt – balances sweetness
For Topping:
- 2 cups fresh raspberries – the star of the show pick plump bright ones
- 2 tbsp apricot jam – optional for glaze
- 1 tbsp water – to thin the glaze
How to Make Vanilla Cream Tarts with Fresh Raspberries
Step 1: Prepare the Tart Shells
- Mix flour sugar and salt in food processor pulse twice
- Add cold butter cubes pulse until mixture looks like coarse crumbs with some pea-sized pieces still visible
- Add egg yolk pulse just until combined
- If dough seems too dry add ice water 1 tsp at a time
- Dough should just hold together when pinched not be sticky
- Dump onto clean surface shape into disk wrap in plastic chill 30 mins
Step 2: Form and Bake the Shells
- Preheat oven to 350°F
- Roll dough to 1/8 inch thickness on lightly floured surface
- Cut circles slightly larger than your tart pans
- Press dough gently into pans don’t stretch or it’ll shrink
- Trim excess dough prick bottoms with fork
- Chill filled pans 15 mins crucial don’t skip
- Line with parchment fill with pie weights or dried beans
- Bake 15 mins remove weights bake another 5-7 mins until golden
- Look for light golden edges and no raw-looking center
- Cool completely before filling
Step 3: Make the Vanilla Cream Filling
- Whisk egg yolks sugar and cornstarch in bowl until pale yellow
- Heat milk in saucepan until steaming not boiling
- Slowly pour half hot milk into egg mixture whisking constantly
- Return mixture to pan with remaining milk
- Cook over medium heat whisking continuously until thickened about 3-4 mins
- Should coat back of spoon and hold line when you run finger through it
- Remove from heat add butter vanilla and salt
- Whisk until smooth
- Transfer to bowl cover surface directly with plastic prevent skin
- Chill 2 hours minimum or overnight
Step 4: Assemble the Tarts
- Fill cooled tart shells with chilled vanilla cream spread smooth
- Arrange fresh raspberries on top in circle pattern or however looks nice
- For optional glaze heat apricot jam with water until runny
- Gently brush over raspberries for shine and preservation
- Refrigerate at least 30 mins before serving for filling to set
Variations of Homemade Vanilla Cream Tarts
Chocolate Lover’s Tart
Add 2 tbsp cocoa powder to tart dough and fold 1/2 cup melted chocolate into vanilla cream filling before chilling.
Lemon Berry
Add 1 tbsp lemon zest to cream filling and arrange mixed berries strawberries blueberries blackberries on top.
Coconut Dream
Replace 1/2 cup milk with coconut milk add 1/3 cup toasted coconut flakes to filling.
Nutty Caramel
Sprinkle toasted sliced almonds on tart shell before baking drizzle assembled tarts with caramel sauce.
Seasonal Fruit
Swap raspberries for whatever’s in season – peaches in summer persimmons in fall citrus in winter.
Vanilla Cream Tarts with Fresh Raspberries FAQ
How far in advance can I make these tarts?
You can make the tart shells up to 3 days ahead store in airtight container. Cream filling can be made 2 days ahead. Assemble with fresh raspberries no more than 6 hours before serving for best results.
Can I freeze these tarts?
The baked unfilled tart shells freeze great for up to 1 month. Wouldn’t recommend freezing assembled tarts as the cream and berries texture changes.
How do I keep the tart shells from shrinking?
Make sure butter is cold chill dough twice both after mixing and after forming in pans don’t stretch dough when placing in pans use pie weights during initial baking.
Can I use frozen raspberries instead of fresh?
Not recommended for topping as they get too soft and watery when thawed. If you must use frozen let them thaw drain well pat dry but fresh will always look and taste better.
What can I substitute for cornstarch in the filling?
You can use same amount of flour or half amount of arrowroot powder but cornstarch gives the best silky texture.
My vanilla cream is lumpy what went wrong?
Probably added hot milk too quickly to eggs causing them to scramble. Fix by straining through fine sieve before chilling. Next time add milk slower while whisking constantly.
These look amazing but I’m short on time any shortcuts?
Use store-bought tart shells or graham cracker crusts. In emergency could even use instant vanilla pudding mix but add extra vanilla extract to improve flavor.
Make These Vanilla Cream Tarts with Fresh Raspberries Your Own
Made these Vanilla Cream Tarts with Fresh Raspberries for my mom’s birthday last month. She’s usually pretty critical of my baking but actually asked for the recipe. That’s when I knew this one was special.
What I love most is how these tarts walk the line between fancy and comforting. The recipe has its roots in classic French pastry but feels totally approachable for Sunday dessert. They remind me of the little pastries my grandma would bring home from the bakery when I was little except now I can make them myself.
Don’t be afraid to make these your own. Play with the flavors swap the fruits change the shell. Cooking is about making food that makes you happy. And trust me these Vanilla Cream Tarts with Fresh Raspberries bring serious happiness.
If you enjoyed this recipe check out my Raspberry Molten Chocolate Cake for another amazing raspberry dessert that’ll impress everyone at your table.
Vanilla Cream Tarts with Fresh Raspberries
Equipment
- Food processor
- Rolling Pin
- Tart pans
- Saucepan
- Mixing bowls
- Whisk
- Pastry brush
- Measuring cups/spoons
- Plastic wrap
- Fine sieve (optional for lumpy cream)
Ingredients
For the Tart Shells:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 3/4 cup cold butter cubed
- 1 large egg yolk
- 1 –2 tbsp ice water only if needed
For the Vanilla Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp butter
- 2 tsp pure vanilla extract
- Pinch of salt
For Topping:
- 2 cups fresh raspberries
- 2 tbsp apricot jam optional glaze
- 1 tbsp water to thin glaze
Instructions
Step 1: Prepare the Tart Shells
- Mix flour, sugar, and salt in a food processor. Pulse twice.
- Add cold butter cubes. Pulse until the mixture resembles coarse crumbs.
- Add egg yolk and pulse just until combined.
- If dry, add ice water a teaspoon at a time.
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 2: Form and Bake the Shells
- Preheat oven to 350°F (175°C).
- Roll dough to 1/8-inch thickness.
- Cut circles and fit into tart pans.
- Chill filled pans for 15 minutes.
- Prick bottoms with a fork, line with parchment, and use pie weights.
- Bake 15 minutes, remove weights, then bake another 5–7 minutes.
- Let cool completely.
Step 3: Make Vanilla Cream Filling
- Whisk egg yolks, sugar, and cornstarch until pale.
- Heat milk until steaming.
- Slowly whisk half into egg mix, then return all to pan.
- Cook, whisking constantly, until thick (about 3–4 mins).
- Remove from heat; add butter, vanilla, and salt.
- Cover with plastic wrap directly on surface and chill at least 2 hours.
Step 4: Assemble the Tarts
- Fill cooled shells with vanilla cream.
- Top with fresh raspberries.
- For glaze: heat jam with water and brush over raspberries.
- Chill for 30 minutes before serving.