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Vanilla cream tarts with fresh raspberries are a delightful treat. They feature a crisp tart shell filled with smooth vanilla cream. The tarts are topped with juicy, fresh raspberries that add a pop of color and flavor. This dessert is light yet satisfying, perfect for any occasion.

Vanilla Cream Tarts with Fresh Raspberries

Indulge in a dessert that’s both simple and sophisticated with vanilla cream tarts topped with fresh raspberries. This delightful treat features a flaky buttery crust filled with creamy vanilla goodness and juicy berries that brightens every bite. Follow our easy step-by-step guide to create stunning tarts that impress at any occasion. Click through to explore the full recipe and transform your dessert game today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

3 tablespoons cold water

1 cup heavy cream

½ cup whole milk

½ cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons cornstarch

1 cup fresh raspberries

Mint leaves for garnish

Instructions
 

Make the Tart Crust: In a food processor, combine the flour, powdered sugar, and cubed butter. Pulse until the mixture resembles coarse crumbs.

    Add the egg yolk and cold water, then pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut out circles to fit into a tartlet pan or muffin tin.

          Press the dough into the tartlet pan, prick the bottom with a fork, and line with parchment paper. Fill with baking weights or dried beans.

            Bake the crust for 15-20 minutes or until golden brown. Remove from the oven and let cool completely.

              Prepare the Vanilla Cream Filling: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cornstarch, and vanilla extract.

                Place the pan over medium heat and whisk continuously until the mixture thickens and starts to bubble. Remove from heat and let cool slightly.

                  Pour the vanilla cream filling into the cooled tart crusts, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.

                    Garnish and Serve: Just before serving, top each tart with fresh raspberries and a few mint leaves.

                      Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 tarts

                        - Presentation Tips: Serve the tarts on a beautiful cake stand, garnished with additional mint leaves for a pop of color. Dust with powdered sugar for an elegant finish.