Vanilla Cream Tarts with Fresh Raspberries
Vanilla Cream Tarts with Fresh Raspberries are elegant, bakery-style desserts that combine buttery tart shells with a silky-smooth vanilla pastry cream filling and a crown of vibrant, juicy raspberries. Each bite offers a perfect contrast of crisp pastry, creamy richness, and fresh, tart fruit. Ideal for spring and summer gatherings, afternoon tea, or festive celebrations, these tarts are as beautiful as they are delicious—and surprisingly simple to make at home.
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.