Description
Rich vanilla cream tarts with fresh raspberries showcase French pastry elegance at its finest. Delicate pastry shells cradle silky cream and ruby-red berries, inviting you to savor each exquisite bite.
Ingredients
Scale
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (113 g) unsalted butter, cold & cubed
- 3 large egg yolks
- 1 ¼ cups (296 mL) whole milk
- 1 cup fresh raspberries
- ¼ cup (30 g) powdered sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (80 g) apricot or raspberry jam
- 2 tbsps (16 g) cornstarch
- 1 ½ tsps vanilla extract
- 1 tbsp (14 g) unsalted butter
- 12 tbsps (177 mL) ice water
- 1 tbsp (15 mL) water
- Powdered sugar (for dusting, optional)
Instructions
- Pastry Preparation: Pulse flour and powdered sugar in a food processor, integrating cold butter until the mixture resembles coarse sand.
- Dough Formation: Incorporate egg yolk, vanilla extract, and ice water, kneading until a cohesive dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes to stabilize.
- Tart Shell Crafting: Preheat oven to 350°F (175°C). Roll out chilled dough and press into mini tart pans, creating uniform shells. Dock the base with a fork and line with parchment paper, adding pie weights to prevent rising.
- Baking Shells: Bake for 12-15 minutes until edges turn golden brown. Remove and cool completely, allowing shells to set and firm up.
- Cream Filling Creation: Whisk cream, vanilla, and sugar until smooth and silky, developing a luxurious vanilla-infused cream.
- Assembly and Finishing: Pipe or spoon vanilla cream into cooled tart shells. Crown each tart with fresh, vibrant raspberries, arranging them artfully across the creamy surface.
- Final Chill: Refrigerate completed tarts for 30 minutes to set the cream and allow flavors to harmonize, creating a perfectly balanced dessert.
Notes
- Butter Temperature Matters: Use cold butter straight from the refrigerator to create a flaky, tender pastry crust that crumbles perfectly.
- Prevent Soggy Bottoms: Always prick the tart base with a fork and use pie weights to ensure a crisp, golden crust that doesn’t become wet or soft.
- Cream Consistency Hack: Whisk the vanilla cream filling slowly and steadily to avoid air bubbles, creating a smooth, luxurious texture that pipes beautifully.
- Berry Freshness Tip: Select plump, deep-colored raspberries at peak ripeness and pat them dry before placing on the tart to maintain their vibrant color and prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg