Description
Delightful vanilla cream tarts filled with rich vanilla cream and topped with fresh raspberries, perfect for gatherings or a quiet evening at home.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 tablespoons cold water
- 1 cup heavy cream
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Fresh raspberries, for topping
- Mint leaves, for garnish (optional)
Instructions
- Make the Tart Shells: In a mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix until it resembles coarse crumbs.
- Mix the Dough: Add the egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roll Out the Dough: On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles to fit your tartlet pans.
- Bake the Tart Shells: Place the dough circles in the tartlet pans and poke the bottoms with a fork to prevent puffing. Bake for about 15-18 minutes, or until golden brown. Allow to cool.
- Prepare the Vanilla Cream: In a saucepan, whisk together the heavy cream, granulated sugar, and vanilla extract over medium heat until it begins to simmer.
- Thicken the Cream: In a separate bowl, dissolve the cornstarch in a few tablespoons of cold water, then add it to the cream mix. Stir continuously until the mixture thickens (about 2-3 minutes). Remove from heat and let cool slightly.
- Fill the Tarts: Once the tart shells are cool, fill them with the vanilla cream, smoothing the top with a spatula.
- Add Raspberries: Gently press fresh raspberries into the cream on each tart.
- Chill: Refrigerate the tarts for at least 1 hour to set the cream.
- Serve: Before serving, garnish with optional mint leaves for a refreshing touch.
Notes
Use cold butter for a flaky crust. Adjust baking time if using muffin tins instead of tartlet pans.
