Go Back
To make a delicious vanilla cream tart, you need some key ingredients. This vanilla cream tart recipe calls for a simple tart crust and a creamy filling. Let's break it down.

Vanilla Cream Tarts with Fresh Raspberries

Discover the blissful combination of sweet vanilla cream and tart fresh raspberries in this delightful recipe for Vanilla Cream Tarts. This guide offers simple steps to create a flaky crust and a velvety filling that will leave your guests impressed. Perfect for any occasion, these tarts are a treat for the eyes and the palate. Click through to explore the full recipe and unleash your inner pastry chef today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ cup powdered sugar

1 large egg yolk

2-3 tablespoons cold water

1 cup heavy cream

½ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons cornstarch

Fresh raspberries (about 1 cup)

Mint leaves for garnish (optional)

Instructions
 

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.

    Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Roll & Bake the Crust: On a lightly floured surface, roll out the chilled dough to about ⅛ 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.

          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.

            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.

              Chill: Refrigerate the tarts for at least 1 hour to set.

                Serve: Garnish with fresh mint leaves before serving if desired.

                  Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 6 tarts