Vanilla Cream Raspberry Tarts: A Delicious & Easy Recipe

Vanilla Cream Raspberry Tarts: Prepare to be utterly captivated by these miniature masterpieces! Imagine biting into a crisp, buttery tart shell, yielding to a cloud of luscious vanilla cream, and then bursting with the sweet-tart tang of fresh raspberries. It’s a symphony of textures and flavors that will dance on your palate and leave you craving more.

While the exact origins of fruit tarts are debated, their lineage can be traced back to ancient Rome, where early forms of pastry were filled with fruits and honey. Over centuries, these humble beginnings evolved into the elegant desserts we know and love today. The combination of creamy custard and fresh fruit, however, gained significant popularity in French patisseries, becoming a staple of refined dessert culture.

What makes these Vanilla Cream Raspberry Tarts so irresistible? It’s the perfect balance. The richness of the vanilla cream is beautifully offset by the raspberries’ bright acidity, preventing the dessert from being overly sweet. The buttery, crumbly crust provides a delightful textural contrast. Plus, their individual size makes them ideal for parties, afternoon tea, or simply a delightful personal treat. They’re elegant enough to impress, yet simple enough to make at home. Get ready to create a dessert that will have everyone singing your praises!

Ingredients:

• For the Sweet Pastry Crust:
• 2 1/2 cups (315g) all-purpose flour, plus more for dusting
• 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup (60ml) ice water
• For the Vanilla Cream Filling:
• 1 1/2 cups (360ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
• 4 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into small pieces
• For the Raspberry Topping:
• 1 pint (about 2 cups) fresh raspberries
• 1/4 cup (60ml) raspberry jam, warmed and strained (optional, for glaze)
• Powdered sugar, for dusting (optional)

Making the Sweet Pastry Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (working quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create flaky layers!
3. Add the Egg and Water: In a small bowl, whisk together the egg and ice water. Gradually add this mixture to the flour and butter mixture, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough crust.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Keep the dough moving and add more flour as needed to prevent sticking.
6. Shape the Tart Shells: Gently press the dough into tart pans. I like to use individual tart pans with removable bottoms, but you can also use a larger tart pan. Make sure the dough is snug against the bottom and sides of the pan. Trim any excess dough from the edges.
7. Dock the Crusts: Use a fork to prick the bottom of the tart shells all over. This prevents the crust from puffing up during baking.
8. Chill Again: Place the tart shells in the refrigerator for another 30 minutes. This helps the crusts hold their shape during baking.
9. Pre-bake the Crusts (Blind Baking): Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. This will weigh down the crust and prevent it from puffing up.
10. Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
11. Cool Completely: Let the tart shells cool completely in the pans before filling.

Making the Vanilla Cream Filling:

1. Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, sugar, salt, and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the cream mixture and also add the pod. Heat over medium heat, stirring occasionally, until the mixture just comes to a simmer. Remove from heat and let steep for 30 minutes to allow the vanilla flavor to infuse into the cream. If using vanilla extract, wait to add it until after the custard has cooked.
2. Whisk Egg Yolks and Cornstarch: While the cream is steeping, whisk together the egg yolks and cornstarch in a medium bowl until smooth and pale yellow. This is an important step to prevent lumps in your custard.
3. Temper the Egg Yolks: Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the egg yolks and prevents them from scrambling when added to the hot cream.
4. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes. Be patient and keep stirring to prevent scorching. The custard is ready when you can run your finger across the back of the spoon and the line holds.
5. Finish the Custard: Remove the saucepan from the heat. If you used a vanilla bean, remove and discard the pod. Stir in the butter until it is melted and the custard is smooth and glossy. If you are using vanilla extract, stir it in now.
6. Cool the Custard: Pour the custard into a clean bowl. Cover the surface of the custard with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to cool completely and thicken further.

Assembling the Raspberry Tarts:

1. Fill the Tart Shells: Once the tart shells and vanilla cream filling are completely cooled, spoon the vanilla cream filling into the cooled tart shells, filling them to the top.
2. Arrange the Raspberries: Arrange the fresh raspberries on top of the vanilla cream filling in a decorative pattern. You can arrange them in concentric circles, rows, or any pattern you like.
3. Glaze (Optional): If desired, brush the raspberries with warmed and strained raspberry jam to give them a glossy finish. This also helps to keep the raspberries fresh. To warm the jam, simply microwave it for a few seconds until it is easily spreadable. Strain it through a fine-mesh sieve to remove any seeds.
4. Chill (Optional): For best results, chill the assembled tarts for at least 30 minutes before serving. This allows the flavors to meld together and the filling to set up even more.
5. Dust with Powdered Sugar (Optional): Just before serving, dust the tarts with powdered sugar for a beautiful finishing touch.
6. Serve and Enjoy! These Vanilla Cream Raspberry Tarts are best enjoyed fresh. Store any leftovers in the refrigerator.

Conclusion:

And there you have it! These Vanilla Cream Raspberry Tarts are truly a must-try for anyone looking for a dessert that’s both elegant and incredibly easy to make. The combination of the crisp, buttery tart shell, the smooth, rich vanilla cream, and the burst of fresh, tart raspberries is simply divine. It’s a symphony of flavors and textures that will leave you wanting more. I promise, once you take that first bite, you’ll understand why I’m so enthusiastic about this recipe.

But why is it a must-try, you ask? Well, beyond the incredible taste, these tarts are surprisingly versatile. They’re perfect for a fancy dinner party, a casual brunch, or even just a special treat for yourself on a weeknight. They look impressive, but the steps are straightforward, making them accessible to bakers of all skill levels. Plus, the ingredients are readily available, so you don’t have to hunt down obscure items at specialty stores. It’s a win-win!

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving and customizing these tarts. For a truly decadent experience, try serving them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A sprinkle of powdered sugar or a drizzle of melted chocolate can also add a touch of elegance.

If you’re feeling adventurous, consider experimenting with different fruit combinations. Blueberries, blackberries, or even sliced strawberries would be delicious alternatives to raspberries. You could also add a layer of chocolate ganache to the bottom of the tart shell for an extra layer of richness.

For a more intense vanilla flavor, use vanilla bean paste instead of vanilla extract in the cream filling. Or, if you’re a fan of citrus, add a teaspoon of lemon or orange zest to the cream for a bright, refreshing twist.

Another fun variation is to make mini tarts instead of larger ones. This is perfect for parties or when you want to offer a variety of desserts. Simply use a mini muffin tin to bake the tart shells and adjust the baking time accordingly.

And for those with dietary restrictions, you can easily adapt this recipe to be gluten-free or vegan. Use a gluten-free tart crust recipe or purchase pre-made gluten-free tart shells. For a vegan version, substitute the heavy cream in the vanilla cream filling with coconut cream and use a vegan butter substitute in the tart crust.

Now it’s your turn!

I truly believe that these Vanilla Cream Raspberry Tarts will become a new favorite in your household. They’re the perfect balance of sweet, tart, and creamy, and they’re sure to impress your friends and family.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I’m confident that you’ll love the results.

Once you’ve tried the recipe, I’d love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below! I can’t wait to see your creations and hear about your baking adventures. Happy baking!

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June 28, 2025 by Melissa