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Raspberry Vanilla Tarts

A delightful dessert featuring a crisp buttery crust filled with silky vanilla pastry cream and topped with fresh raspberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: French, Gourmet
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 cup all-purpose flour Use cold for best results.
  • 1/2 cup cold butter Very important for flakiness.
  • 1 tablespoon sugar For a touch of sweetness.
  • 1/4 teaspoon salt Enhances the flavor.
  • 1 large egg yolk Optional for tenderness.
For the Vanilla Pastry Cream
  • 2 cups whole milk Use full-fat for richness.
  • 4 large egg yolks Provide the creamy texture.
  • 1/2 cup sugar Adjust to taste.
  • 1/4 cup cornstarch For thickening.
  • 2 tablespoons butter Adds creaminess.
  • 1 bean vanilla Or use pure vanilla extract.
For the Topping
  • 2 cups fresh raspberries Plump and firm for the best flavor.

Method
 

Preparing the Tart Shell
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine flour, sugar, and salt.
  3. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk and mix until dough forms.
  5. Roll out the dough and fit it into a tart pan.
  6. Blind bake the crust for about 15-20 minutes, or until golden.
  7. Let the crust cool completely.
Making Vanilla Pastry Cream
  1. In a saucepan, heat the milk until it starts to simmer.
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch.
  3. Gradually add the hot milk to the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat until thickened.
  5. Remove from heat and stir in butter and vanilla.
  6. Let the cream cool before using.
Assembly
  1. Once the crust is cool, fill it with the vanilla pastry cream.
  2. Carefully arrange the fresh raspberries on top.
  3. Optional: Brush with warmed apricot jam for shine.

Notes

For best results, chill the crust and pastry cream sufficiently before assembly. Handle the raspberries gently to avoid bruising.