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Vanilla Cream Raspberry Tarts: A Delicious & Easy Recipe

If you’re searching for a treat that embodies decadence and freshness, look no further than these Vanilla Cream Raspberry Tarts. Perfect for any occasion, from summertime picnics to elegant dinner parties, this recipe combines creamy vanilla custard with the tartness of fresh raspberries, nestled in a buttery tart shell. Each bite delivers a delightful blend of flavors and textures that are sure to impress your family and friends. Trust me, once you try these, you’ll want to make them again and again!

Why Make This Recipe

Delightful Balance: The calming creaminess of the vanilla pairs exquisitely with the vibrant, tangy raspberries, making every morsel a symphony of flavors.
Easy to Customize: You can easily swap out the fruits or adjust the sweetness to cater to your personal preferences, making it a versatile dessert that can evolve with the seasons.
A Culinary Triumph: Impress guests and family without the need for advanced skills. Each step is designed for success, guiding you to create a show-stopping dessert effortlessly.

Simple Way to Prepare Vanilla Cream Raspberry Tarts

Creating these delightful tarts involves a few well-defined steps that combine the art of pastry-making with the joy of flavorful fillings. We’ll break it down into manageable parts, ensuring that your kitchen remains a stress-free zone while you craft these delicious treats.

1. Prepare the Tart Shell:

Start by mastering the tart crust. This buttery base will cradle the sweet custard and fresh raspberries, providing a sturdy but tender bite with every forkful.

2. Make the Vanilla Custard:

The vanilla cream filling is the star of this dessert. It must be smooth, luscious, and infused with real vanilla flavor. Taking the time to steep the ingredients properly will elevate this dessert from good to outstanding.

3. Assemble and Garnish:

After both components have cooled, it’s time to bring it all together. Fill the tart shells, layer with the fresh raspberries, and finish with a glaze for a stunning presentation that looks as good as it tastes.

Ingredients

Before you dive into the baking process, make sure you have the following ingredients on hand:

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
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
1 pint (about 2 cups) fresh raspberries
1/4 cup (60ml) raspberry jam, warmed and strained (optional, for glaze)
Powdered sugar, for dusting (optional)

Directions

Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, and salt. This forms the foundation of your tart crust.
Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
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.
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.
Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Shape the Tart Shells:
Gently press the dough into tart pans. Trim any excess dough from the edges.
Dock the Crusts:
Use a fork to prick the bottom of the tart shells all over. This will prevent the crusts from puffing up during baking.
Chill Again:
Place the tart shells in the refrigerator for another 30 minutes. This step helps achieve a flakier texture.
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.
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.
Cool Completely:
Let the tart shells cool completely in the pans before filling.
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. If using vanilla extract, wait to add it until after the custard has cooked.
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.
Temper the Egg Yolks:
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly.
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.
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.
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.
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.
Arrange the Raspberries:
Decoratively arrange the fresh raspberries on top of the vanilla cream filling.
Glaze (Optional):
If desired, brush the raspberries with warmed and strained raspberry jam to give them a glossy finish.
Chill (Optional):
For best results, chill the assembled tarts for at least 30 minutes before serving.
Dust with Powdered Sugar (Optional):
Just before serving, dust the tarts with powdered sugar for a beautiful finishing touch.
Serve and Enjoy:
These Vanilla Cream Raspberry Tarts are best enjoyed fresh. Store any leftovers in the refrigerator.

Storage Tips for Vanilla Cream Raspberry Tarts

For those delicious Vanilla Cream Raspberry Tarts, proper storage will ensure they stay fresh and maintain their delightful flavors. Here are some tips to keep your tarts at their best:

Refrigerate: Store the tarts in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C).
Take Care with Toppings: If you have already glazed the raspberries, consume the tarts within 2 days for the best texture as they may soften over time.
Freezer Friendly: You can freeze the unfilled tart shells for up to 2 months. Once prepared, freezing is not recommended as it can affect the integrity of the custard and raspberries.

Best Ways to Serve Vanilla Cream Raspberry Tarts

Presenting your Vanilla Cream Raspberry Tarts can be just as enjoyable as making them. Here are some ways to enhance the experience:

Fresh Garnishes: A sprig of mint or edible flowers can add a beautiful pop of color and flavor to your tarts.
Complementary Saucers: Consider serving with a drizzle of chocolate sauce or a side of crème fraîche for an extra touch of luxury.
Pair with Beverages: Match these tarts with a chilled sparkling wine, herbal tea, or a rich coffee to complement the flavors and satisfy your guests’ palates.

Tips to Make Vanilla Cream Raspberry Tarts

Use Cold Ingredients: Keeping your butter and water cold is crucial for achieving a crumbly, flaky crust.
Monitor Cooking Times: Custards can curdle if cooked at too high a temperature—keep your heat moderate and stir constantly for the best results.
Customize Flavors: Don’t hesitate to experiment! Swap raspberries for strawberries or even swap out vanilla for almond extract for different flavor profiles.

Variations or Substitutions

If you’re looking to change things up or cater to dietary restrictions, here are some variations to consider:

Fruit Options: Instead of raspberries, feel free to use fresh strawberries, blueberries, or blackberries for a unique twist on flavor and presentation.
Coconut Cream: For a tropical variation, try substituting the heavy cream with coconut cream to create a more exotic note that pairs beautifully with berries.

FAQs

Q: Can I make this ahead?

A: Yes, you can prepare the tart shells up to 2 days in advance and make the custard a day before. Assemble the tarts on the day you plan to serve them to keep the berries fresh.

Q: Can I use frozen raspberries instead of fresh?

A: While fresh raspberries offer the best texture and flavor, you can use frozen ones. Just make sure to thaw and drain them to prevent excess moisture from pooling in your tarts.

Q: How can I make the tarts spicier?

A: To add a hint of warmth, you can incorporate a pinch of freshly grated ginger or a dash of cinnamon into the custard mixture—both will pair nicely with the vanilla and raspberry flavors.

Creating Vanilla Cream Raspberry Tarts is not just about following a recipe; it’s about crafting a delightful experience that infuses love and creativity into every bite. Whether it’s for a grand celebration or an everyday dessert, these tarts are sure to fill your table with joy and delight. Happy baking!