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Vanilla Cream Tarts with Fresh Raspberries

Vanilla Cream Tarts with Fresh Raspberries

The Crispy Chef
Crisp, buttery tart shells filled with silky vanilla cream and topped with fresh raspberries. These impressive yet easy-to-make tarts are perfect for dinner parties, birthdays, or anytime you want to treat yourself.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 tarts
Calories 310 kcal

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.

Notes

Shells can be made 3 days ahead and stored airtight.
Filling can be made 2 days ahead.
Assemble tarts no more than 6 hours before serving.
For shortcuts: use store-bought shells or vanilla pudding with extra vanilla.
Variations include chocolate, lemon-berry, coconut, nut-caramel, and seasonal fruits.

Nutrition

Calories: 310kcalCarbohydrates: 34gProtein: 5gFat: 18g
Keyword vanilla cream tarts
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