I love simple sweets that feel special. Vanilla Cream Tarts with Fresh Raspberries do that for me. I share this recipe so you can make small tarts with big flavor and a clean cream filling.
Dad James used to bring tiny berries from the garden, and I still think of him when I press raspberries into warm cream.
Gathering Your Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 tablespoons cold water
- 1 cups heavy cream
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cups fresh raspberries
- 0 Mint leaves for garnish (optional)
The Tools That Help
I like to keep the tool list short. A good tart pan set makes a big difference. A small whisk helps me stir the cream without splashes. I also use a pastry cutter or two forks to rub butter into the flour. If you want a fast read while you make the tarts, I often compare the ease to my savory dishes like my chicken pillows with creamy parmesan sauce, which also come together with a few tools.
Here are the main tools I use:
- Tartlet pans or a muffin tin for small shells
- Rolling pin and a floured surface
- Mixing bowls for dough and cream
- Pastry cutter or forks
- Saucepan for the vanilla cream
- Spatula for filling and smoothing
The Step-by-Step Process
- In a mixing bowl, combine the flour and powdered sugar.
- Cut in the chilled cubed butter until the mix looks like coarse crumbs.
- Add the egg yolk and cold water, then press the dough until it comes together.
- Wrap the dough in plastic and chill it for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll the dough to about 1/4 inch thick.
- Cut circles to fit your tartlet pans and place them in the pans.
- Use a fork to poke the bottoms so they do not puff.
- Bake the tart shells for 15 to 18 minutes until golden.
- Let the tart shells cool fully on a rack.
- In a saucepan, combine the heavy cream, granulated sugar, and vanilla over medium heat and bring to a light simmer.
- Dissolve the cornstarch in a few tablespoons of cold water in a separate bowl.
- Whisk the cornstarch mix into the simmering cream and keep stirring until it thickens.
- Remove the cream from heat and let it cool a bit so it is safe to fill the shells.
- Spoon the vanilla cream into each cooled tart shell and smooth the tops with a spatula.
- Place fresh raspberries on top of the cream, pressing lightly so they stay put.
- Chill the filled tarts in the fridge for at least one hour to set.
- Garnish each tart with a mint leaf if you like and serve cold.
Lighter, Healthier Touches
I often want a lighter finish without losing taste. Use half and half instead of heavy cream to cut some fat. You can also lower the sugar in the cream by a few tablespoons and add a touch of lemon zest for brightness. For a gluten-free shell, swap a cup of the flour for almond flour and adjust the dry mix until the dough holds.
Perfect Pairings
These tarts go well with simple drinks. I pour small cups of black tea or light coffee. A glass of chilled prosecco also lifts the raspberries. For a cozy snack, I serve them with plain yogurt on the side to balance the sweet cream and berries. If you love dishes that pair well with sweet, try a rice side like creamy queso rice with juicy steak strips for a full meal that leaves room for dessert.
Common Stumbles to Avoid
I see a few repeat mistakes when people make these tarts. Do not skip the chill time for the dough. Cold dough makes flakier shells and keeps butter from melting too fast. Do not overheat the cream. You want steam and small bubbles, not a rolling boil. Also mix the cornstarch with cold water first. If you add cornstarch dry, it will clump and ruin the texture.
Storing Your Creation
I keep the tarts in a single layer in the fridge. Place them in a container with a lid or cover with plastic wrap. They last well for two days. The shells may soften a bit after a day because the cream adds moisture. If you need one to last longer, store the shells and filling separately and assemble on the day you will serve them.
A Final Warm Word
I make Vanilla Cream Tarts with Fresh Raspberries when I want a small treat that feels like care. They bake fast and look lovely. I hope you make a batch, and that the first bite brings a smile like it does for my family.
Answering Your Questions
[FAQ Question 1 including the recipe name]
I make these tarts smaller to serve as single bites. The Vanilla Cream Tarts with Fresh Raspberries taste best the same day, but you can chill them overnight if needed.
[FAQ Question 2 including the recipe name]
If the cream seems thin, warm it and whisk in a little more cornstarch dissolved in cold water. Heat just until it thickens, then cool before filling the shells for the Vanilla Cream Tarts with Fresh Raspberries.
[FAQ Question 3 including the recipe name]
Yes, you can swap raspberries for other berries. Strawberries or blueberries also work well in the Vanilla Cream Tarts with Fresh Raspberries, and they change the look and flavor in a nice way.
Print
Vanilla Cream Tarts with Fresh Raspberries
- Total Time: 48 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicate and flavorful tarts filled with a smooth vanilla cream and topped with fresh raspberries, perfect for a sweet treat.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 tablespoons cold water
- 1 cup heavy cream
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup fresh raspberries
- 0 Mint leaves for garnish (optional)
Instructions
- Combine the flour and powdered sugar in a mixing bowl.
- Cut in the chilled, cubed butter until the mix looks like coarse crumbs.
- Add the egg yolk and cold water, then press the dough until it comes together.
- Wrap the dough in plastic and chill it for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll the dough on a floured surface to about 1/4 inch thick.
- Cut circles to fit your tartlet pans and place them in the pans.
- Poke the bottoms with a fork so they do not puff.
- Bake the tart shells for 15 to 18 minutes until golden.
- Let the tart shells cool fully on a rack.
- Combine the heavy cream, granulated sugar, and vanilla in a saucepan over medium heat and bring to a light simmer.
- Dissolve cornstarch in a few tablespoons of cold water in a separate bowl.
- Whisk the cornstarch mix into the simmering cream and keep stirring until it thickens.
- Remove the cream from heat and let it cool a bit.
- Spoon the vanilla cream into each cooled tart shell and smooth the tops with a spatula.
- Place fresh raspberries on top of the cream, pressing lightly.
- Chill the filled tarts in the fridge for at least one hour to set.
- Garnish each tart with a mint leaf if you like and serve cold.
Notes
For a lighter touch, use half and half instead of heavy cream. To make it gluten-free, substitute some flour with almond flour.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: vanilla tarts, cream tarts, raspberry dessert, sweet tarts, easy dessert