Vanilla Cream Tarts with Fresh Raspberries Delight

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsalted butter, cold and cubed
• 0.25 cups powdered sugar
• 1 large egg yolk
• 2 tablespoons cold water
• 1 cups heavy cream
• 0.5 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons cornstarch
• 1 cups fresh raspberries
• 1 Prise mint leaves for garnish (optional)

Instructions

1. Make the Tart Crust: In a large mixing bowl, combine the flour and powdered sugar. Add the cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together.
2. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the Oven: Preheat your oven to 350°F (175°C).
4. Roll & Bake the Crust: On a lightly floured surface, roll out the chilled dough to about 0.125 inch thickness. Cut into circles that fit your tartlet pans. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork to prevent bubbling. Bake for 15-18 minutes until golden. Allow to cool.
5. Prepare the Vanilla Cream: In a saucepan, combine heavy cream, sugar, vanilla extract, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens and just begins to bubble. Remove from heat and let it cool slightly.
6. Assemble the Tarts: Spoon the vanilla cream into the cooled tart shells. Top generously with fresh raspberries, arranging them beautifully on top of the cream.
7. Chill: Refrigerate the tarts for at least 1 hour to set.
8. Serve: Garnish with fresh mint leaves before serving if desired.