Description
Delicious Vanilla Cream Raspberry Tarts with creamy vanilla custard and fresh raspberries in a buttery tart shell.
Ingredients
Scale
- 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)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt.
- Cut in the Butter: Add cold, cubed butter and cut into flour until it resembles coarse crumbs.
- Add the Egg and Water: Whisk egg and ice water in a small bowl and gradually add to the flour mixture.
- Form the Dough: Turn dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for 1-2 hours.
- Roll Out the Dough: Roll out chilled dough to about 1/8 inch thickness.
- Shape the Tart Shells: Press dough into tart pans and trim excess.
- Dock the Crusts: Prick the bottom of the tart shells with a fork.
- Chill Again: Refrigerate tart shells for 30 minutes.
- Pre-bake the Crusts: Preheat oven to 375°F (190°C), line shells with parchment and fill with weights, bake for 15-20 minutes, then 5-10 minutes more until golden.
- Cool Completely: Let tart shells cool before filling.
- Infuse the Cream: Combine heavy cream, milk, sugar, salt, and vanilla bean in a saucepan; heat and steep for 30 minutes.
- Whisk Egg Yolks and Cornstarch: Combine egg yolks and cornstarch in a bowl until smooth.
- Temper the Egg Yolks: Slowly pour warm cream mixture into egg yolks, whisking constantly.
- Combine and Cook: Pour back into saucepan, heat until custard thickens (about 5-7 minutes).
- Finish the Custard: Stir in butter, cool, and refrigerate for at least 2 hours.
- Fill the Tart Shells: Spoon custard into tart shells.
- Arrange the Raspberries: Top with fresh raspberries.
- Glaze (Optional): Brush with warmed raspberry jam.
- Chill (Optional): Chill for 30 minutes before serving.
- Dust with Powdered Sugar (Optional): Dust with powdered sugar before serving.
- Serve and Enjoy: Enjoy fresh and store leftovers in the fridge.
Notes
Use cold ingredients and monitor cooking times for best results. Customize flavors for variation.
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 410
- Sugar: 24g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: tart, dessert, raspberry, vanilla, cream, baking, easy recipe