Laura Mariano
Vanilla Cream Tarts with Fresh Raspberries
Elegant, refreshing, and bursting with flavor, Vanilla Cream Tarts with Fresh Raspberries combine a buttery, crisp tart shell with silky-smooth vanilla pastry cream and juicy raspberries. These tarts are the perfect balance of rich and light, making them a beautiful addition to any dessert table—whether for spring brunches, weddings, or afternoon tea.
Why You’ll Love This Recipe: Vanilla Cream Tarts with Fresh Raspberries
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Simple yet elegant: A classic pastry that looks and tastes impressive
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Bright and fresh: The tartness of raspberries contrasts perfectly with the smooth cream
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Make-ahead friendly: Great for preparing in stages
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Customizable: Easily adaptable with other fruits or flavored creams
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Perfect for celebrations: Stunning presentation for holidays and events
What Are Vanilla Cream Tarts with Fresh Raspberries?
These tarts feature a crisp, buttery pastry base (pâte sucrée) filled with rich vanilla pastry cream and topped with fresh raspberries. They’re often glazed for shine and added sweetness. This French-inspired dessert is a bakery-style treat that’s surprisingly doable at home.
Ingredients That Make These Vanilla Cream Tarts Special
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Tart Shells: Made with sweet shortcrust pastry
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Pastry Cream (Crème Pâtissière): A luxurious vanilla custard base made with milk, egg yolks, sugar, and cornstarch
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Fresh Raspberries: Juicy, slightly tart, and vibrant
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Optional glaze: Apricot jam or neutral glaze for a glossy finish
Vanilla Cream Choices: Which Vanilla Cream Works Best?
| Vanilla Cream Type | Flavor Profile | Texture | Best For |
|---|---|---|---|
| Classic Pastry Cream | Sweet, rich vanilla | Thick, silky | Traditional tart fillings |
| Diplomat Cream | Lighter, slightly airy | Creamy + fluffy | When a lighter filling is desired |
| Mascarpone-Vanilla Cream | Mild, smooth vanilla | Velvety rich | Decadent and creamy tartlets |
Vanilla Cream Forms – What’s Right?
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Pastry Cream (Crème Pâtissière): Most traditional
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Diplomat Cream: Pastry cream lightened with whipped cream
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Stabilized Whipped Cream: For a light and airy version
Detailed Directions and Instructions (Vanilla Cream – Step-by-Step Method)
1. Make the Tart Shells:
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Mix flour, powdered sugar, butter, and a pinch of salt to form dough
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Press into tart pans and chill
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Blind bake at 175°C (350°F) for 15–20 minutes until golden
2. Make the Vanilla Pastry Cream:
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Heat milk with vanilla pod or extract
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In a separate bowl, whisk egg yolks, sugar, and cornstarch
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Temper the eggs with hot milk, then return mixture to heat
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Cook until thickened, then stir in butter
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Chill with plastic wrap touching the surface
3. Assemble the Tarts:
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Fill cooled tart shells with pastry cream
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Top with fresh raspberries in a neat pattern
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Optionally, brush fruit with warm apricot jam or glaze for shine
Cook Techniques
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Use blind baking (with pie weights) to prevent soggy bottoms
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Strain pastry cream for an ultra-smooth finish
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Chill each layer before adding the next for clean assembly
Variations to Try
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Mixed berries (strawberries, blueberries, blackberries)
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Lemon or orange zest in the cream for citrus brightness
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Chocolate-lined shells to add richness and protect from moisture
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Mini tartlets for bite-sized servings
Make-Ahead and Storage Tips
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Pastry cream can be made 2–3 days in advance
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Tart shells can be baked and stored in an airtight container for up to 5 days
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Fully assembled tarts are best eaten the same day but can be chilled for up to 24 hours
What to Serve with Vanilla Cream Tarts
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Lightly whipped cream
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Espresso or cappuccino
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Sparkling wine or dessert wine
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Fresh mint for garnish
Vanilla Cream Tarts for the Holidays & Celebrations
These tarts are ideal for Easter, Mother’s Day, baby showers, weddings, and tea parties. Use themed decorations (like edible flowers or chocolate shavings) to match the occasion.
Troubleshooting Common Issues
| Problem | Fix |
|---|---|
| Pastry cream too runny | Cook longer to thicken; check cornstarch ratio |
| Tart shell shrank in oven | Chill thoroughly before baking; don’t overwork dough |
| Fruit sliding off | Pat fruit dry and glaze lightly |
| Cream curdled or lumpy | Strain and whisk vigorously while cooking |
FAQs
Can I use store-bought tart shells?
Yes, for a shortcut, pre-baked mini tart shells work well.
What other fruits can I use?
Try strawberries, blueberries, kiwi, or a mix for variety.
How do I make the pastry cream extra silky?
Strain it through a fine sieve right after cooking and chill with plastic wrap directly on the surface.
Can I freeze these tarts?
It’s best not to freeze assembled tarts, but you can freeze tart shells and pastry cream separately.
Final Thoughts & Baking Encouragement
Vanilla Cream Tarts with Fresh Raspberries are as rewarding to make as they are to enjoy. With a bit of care and patience, you can create a bakery-worthy dessert at home that’s as delightful to look at as it is to eat. Trust your senses, keep your components chilled, and don’t forget to taste along the way—this is a treat meant to be savored.
Vanilla Cream Tarts with Fresh Raspberries
Equipment
- Tart pans (individual or one large 9-inch tart pan)
- Rolling Pin
- Saucepan
- Whisk
- Mixing bowls
- Plastic wrap
- Sieve (for pastry cream)
- Pastry brush (optional, for glaze)
Ingredients
For the Tart Shells:
- 1¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water (as needed)
- Pinch of salt
For the Vanilla Pastry Cream:
- 2 cups (480 ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 2 tbsp (30g) unsalted butter
- 2 tsp vanilla extract (or 1 vanilla bean)
For the Topping:
- 1½–2 cups fresh raspberries
- Optional: 2 tbsp apricot jam + 1 tsp water (for glaze)
Instructions
Make the Tart Dough:
- In a bowl, mix flour, powdered sugar, and salt.Cut in cold butter until the mixture resembles coarse crumbs.Add egg yolk and cold water gradually until dough forms.Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Bake Tart Shells:
- Roll out dough and press into tart pans.Chill again for 15 minutes.Prick bottoms with a fork, line with parchment and baking weights.Bake at 175°C (350°F) for 15–18 minutes or until golden.Let cool completely.
3. Make the Pastry Cream:
- Heat milk and vanilla in a saucepan until just simmering.In a bowl, whisk egg yolks, sugar, and cornstarch.Slowly pour hot milk into egg mixture while whisking.Return mixture to the pan and cook over medium heat until thick.Remove from heat, stir in butter, and strain through a sieve.Cover with plastic wrap touching the surface. Chill completely.
Assemble the Tarts:
- Spoon or pipe pastry cream into cooled tart shells.Arrange raspberries neatly on top.(Optional) Heat apricot jam with water and brush over fruit for a glossy finish.
5. Chill and Serve:
- Chill assembled tarts for 30–60 minutes before serving for best texture.
Notes
Recipe Notes:
- Tart Shell Tip: For best results, chill the tart dough twice—before rolling and again before baking—to prevent shrinking.
- Pastry Cream Shortcut: You can prepare the pastry cream up to 2 days in advance and store it in the fridge with plastic wrap touching the surface.
- Fruit Options: Not a fan of raspberries? Try blueberries, strawberries, blackberries, or a combination of fresh berries.
- Glaze Tip: A light coating of warmed apricot jam gives the tarts a professional, glossy finish and helps keep fruit fresh.
- Assembly Timing: Assemble the tarts a few hours before serving for best texture and appearance—avoid overnight storage once fruit is added.
- Dairy-Free Version: Substitute plant-based milk and a dairy-free butter for a non-dairy option, and use a cornstarch-thickened vanilla custard.
- Storage: Store assembled tarts in the refrigerator for up to 24 hours. Tart shells alone can be frozen for 1 month.
