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To create the best vanilla cream tarts, you need fresh ingredients. The tart crust recipe includes 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and ½ cup of cold, cubed unsalted butter. You also need 1 large egg yolk and 3 tablespoons of ice water. This mix gives you a sweet and flaky crust.

Vanilla Cream Tarts with Fresh Raspberries

Indulge in a sweet treat with these Vanilla Cream Tarts with Fresh Raspberries! This simple recipe combines a flaky tart crust with a rich vanilla cream filling, topped with vibrant raspberries for a delicious balance of flavors. Perfect for beginners, these tarts are ideal for impressing guests or enjoying a special dessert. Ready to make your own? Click through to discover the full recipe and let baking magic begin!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, cold and cubed

1 large egg yolk

3 tablespoons ice water

1 cup heavy cream

½ cup milk

¾ cup granulated sugar

2 teaspoons vanilla extract

3 tablespoons cornstarch

1 teaspoon gelatin powder

2 cups fresh raspberries

Mint leaves for garnish (optional)

Instructions
 

Make the Tart Shell: In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the texture resembles coarse crumbs.

    Add the egg yolk and ice water, mixing until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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

        Roll the chilled dough on a floured surface to about ¼ inch thick. Cut out circles to fit your tart pans (mini or standard). Place the dough into the pans and prick the bottom with a fork to prevent bubbling. Bake for 15-20 minutes or until golden. Let cool completely.

          Prepare the Vanilla Cream: In a saucepan, combine the heavy cream, milk, granulated sugar, and vanilla extract. Heat over medium until just simmering.

            In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to create a slurry. Slowly pour this into the heated cream mixture while continuously whisking until thickened, about 2-3 minutes.

              In another small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes, then add it to the warm cream mixture and stir until fully dissolved.

                Remove from heat and let the vanilla cream cool to room temperature before transferring it into the cooled tart shells.

                  Refrigerate the filled tarts for at least 2 hours or until set.

                    Assemble: Once the tarts are set, top each tart with fresh raspberries, arranging them beautifully.

                      Garnish with mint leaves if desired, for an added visual element and freshness.

                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 6 tarts

                          - Presentation Tips: Serve the tarts on a decorative platter, dusted with a light sprinkle of powdered sugar, and place a few raspberries around for extra color.