Vanilla Cream Tarts with Fresh Raspberries

Introduction

Vanilla Cream Tarts with Fresh Raspberries capture the essence of elegant dessert simplicity. Silky-smooth vanilla custard nestled inside a crisp tart shell and crowned with juicy raspberries creates an irresistible harmony of flavors and textures. These refined tarts are equally stunning for entertaining or as a sweet finish to a cozy meal at home, yet approachable enough for any home baker to create with confidence.

Why You’ll Love These Vanilla Cream Tarts

This recipe promises a delicate, buttery pastry shell that perfectly complements the decadently smooth vanilla cream filling. Fresh raspberries add a bright, tart pop that balances the richness, making each bite both luscious and refreshing. Their individual size makes these tarts perfect for sharing at celebrations or simply indulging in an exquisite dessert that’s a joy to both make and serve.

Create the Creamy Vanilla Filling

The heart of this dessert is its luscious vanilla cream, which is surprisingly simple to prepare. Use fresh vanilla bean or high-quality vanilla extract for best results; the little flecks of vanilla bring beautiful flavor and visual intrigue. To achieve a flawlessly smooth custard, gently heat the cream mixture while whisking continuously to avoid curdling.

Precision in measuring your ingredients is crucial—consider using the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel for accuracy, helping your custard set up perfectly every time.

Perfecting the Tart Shell

A tender, crisp tart shell is easier than it seems. Chill your dough before rolling it out to maintain structure and minimize shrinking during baking. When lining your tart pans, use pieces from the Reynolds Kitchens Brown Parchment Paper Roll to make removing the shells a breeze and to prevent sticking. Weigh down the shells with dried beans or pie weights for blind baking to ensure a level base ready for filling.

Assembling and Garnishing the Tarts

Once the tart shells have cooled, fill them generously with the cooled vanilla cream. Top with plump, fresh raspberries, arranging them artfully for a pop of color. For a professional finish, dust lightly with powdered sugar just before serving.

If you want to prepare the fruit or garnish with other berries, the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is an efficient way to slice and dice ingredients with uniformity.

Serving and Storing Vanilla Cream Tarts

Serve your tarts chilled to let the flavors meld and to keep the custard set. If you’re preparing ahead for a party or picnic, the Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) keep them fresh, transportable, and beautiful until serving time.

Each tart pairs splendidly with a mug of coffee or a glass of sparkling wine. For a festive display at gatherings, arrange them atop a Bamboo Cutting Boards for Kitchen, Set of 3 as a charming rustic platter.

Nutritional Information and Serving Size

This recipe yields 6 individual tarts. Each tart serving provides approximately 270–320 calories, depending on the cream and pastry used. The fresh raspberries add a nutritional boost, delivering antioxidants and a touch of natural sweetness.

Vanilla Cream Tarts with Fresh Raspberries (Recap)

Elegant yet simple, Vanilla Cream Tarts with Fresh Raspberries spotlight a velvety vanilla custard in a crisp tart shell, topped with vibrant, juicy berries. It’s the perfect dessert to elevate any occasion, offering a blend of refined taste and impressive visual appeal.

Instructions

1. In a bowl, combine the flour, sugar, and salt. Add cubed cold butter and blend until the mixture resembles coarse sand. Stir in the egg yolk and enough cold water to form a soft dough. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
2. Preheat your oven to 350°F (175°C). Roll out the chilled dough and cut to fit six tart pans. Line each shell with a square of Reynolds Kitchens Brown Parchment Paper Roll and fill with pie weights or beans. Bake for 15 minutes, then remove weights and parchment; continue baking until golden, 5–7 more minutes. Cool completely.
3. In a saucepan over medium heat, whisk the egg yolks, sugar, and cornstarch until combined. Gradually whisk in milk and cream. Cook, stirring constantly, until thickened and bubbling. Off the heat, stir in butter and vanilla. Pour into a bowl, cover with plastic wrap directly on the surface, and chill until set.
4. Divide the vanilla cream evenly among the tart shells. Arrange fresh raspberries atop the custard. For uniform berry slicing or garnishing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.
5. Dust tarts with powdered sugar just before serving. Store any leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) in the refrigerator for up to 2 days.

Cook and Prep Times

Prep Time: 40 minutes (plus chilling)
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (including shell and custard cooling)