I love making Vanilla Cream Tarts with Fresh Raspberries because they are the perfect combination of creamy, smooth vanilla custard, a crisp tart shell, and the bright, juicy freshness of raspberries. These tarts are visually stunning and deliciously refreshing, making them the ideal dessert for a special occasion or a treat to enjoy on a warm day. The balance of textures from the buttery crust, rich vanilla cream, and fresh fruit is simply irresistible.
Why I’ll Love This Recipe
I enjoy how these tarts offer a rich, velvety filling with the natural sweetness of vanilla and a slight tang from the fresh raspberries. The buttery, flaky tart crust provides the perfect contrast to the creamy custard and juicy berries. Plus, they’re so easy to assemble and look beautiful on any dessert table!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Tart Crust:
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1 1/4 cups all-purpose flour
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1/4 cup powdered sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1 egg yolk
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1-2 tablespoons ice water (as needed)
For the Vanilla Cream Filling:
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2 cups whole milk
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1/2 cup granulated sugar
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3 large egg yolks
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2 tablespoons cornstarch
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1/4 teaspoon salt
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2 tablespoons unsalted butter
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1 tablespoon vanilla extract
For the Topping:
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Fresh raspberries (about 1-2 cups, depending on the number of tarts)
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1 tablespoon apricot jam (optional, for glazing)
Directions
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Prepare the Tart Crust:
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Preheat the oven to 350°F (175°C).
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In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Add the egg yolk and pulse a few times, then add ice water, one tablespoon at a time, until the dough starts to come together.
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Turn the dough out onto a lightly floured surface and press it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Once chilled, roll the dough out to about 1/8 inch thickness and cut into rounds to fit your tart pans (mini tart pans or one large pan).
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Press the dough into the pans and refrigerate for another 10-15 minutes.
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Bake the tart shells for 15-18 minutes or until golden brown, then remove from the oven and allow them to cool completely.
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Make the Vanilla Cream Filling:
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In a medium saucepan, heat the milk over medium heat until it just starts to simmer (don’t let it boil).
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In a separate bowl, whisk the sugar, egg yolks, cornstarch, and salt until smooth.
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Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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Slowly pour the egg mixture back into the saucepan with the remaining milk and whisk constantly until the mixture thickens and begins to boil.
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Continue to cook for 1-2 minutes, then remove the pan from the heat and whisk in the butter and vanilla extract.
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Allow the filling to cool slightly before spooning it into the cooled tart shells. Refrigerate for at least 2 hours to set the cream.
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Assemble the Tarts:
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Once the tart shells have cooled and the vanilla cream filling has set, I spoon the vanilla custard into the tart shells, smoothing the top with a spoon or offset spatula.
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I arrange the fresh raspberries on top of the cream in a decorative pattern.
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Glaze the Tarts (Optional):
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To give the raspberries a beautiful shine, I heat the apricot jam in the microwave for 15-20 seconds until it becomes liquid.
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Using a pastry brush, I gently brush the apricot glaze over the raspberries to give them a shiny finish.
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Serve and Enjoy:
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Once the tarts are assembled and glazed (if using), I refrigerate them for an additional 30 minutes to chill before serving. They are best served fresh, but can be kept in the fridge for up to 1-2 days.
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Servings and Timing
This recipe makes about 6-8 mini tarts or 1 large tart. Prep time is about 30 minutes (including chilling), and bake time is about 15-18 minutes for the crust. The filling needs to set in the fridge for at least 2 hours, so plan to prepare the tarts ahead of time.
Variations
I like to change it up by:
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Using other fresh berries like strawberries, blueberries, or blackberries for a colorful mix.
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Adding a sprinkle of toasted coconut on top for extra texture and flavor.
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Swapping the vanilla custard for a lemon or orange-flavored cream for a citrus twist.
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Using a graham cracker crust or shortbread crust instead of traditional pastry crust for a different flavor.
Storage / Reheating
I store these tarts in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh, as the crust may become soft over time. If you make the crust and cream ahead of time, you can assemble them just before serving for the freshest results.
FAQs
1. Can I make these tarts ahead of time?
Yes! You can make the tart shells and pastry cream ahead of time. Just assemble the tarts and add the fresh raspberries and glaze right before serving for the best texture and freshness.
2. Can I use frozen raspberries instead of fresh?
While fresh raspberries are recommended for the best texture, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture. However, the fresh berries will have a better appearance and flavor.
3. Can I make the custard filling dairy-free?
Yes, you can substitute the whole milk and butter for non-dairy alternatives like coconut milk and dairy-free butter. The flavor will be slightly different but still delicious.
4. Can I use a store-bought tart shell?
Yes, you can use pre-made tart shells to save time. Just be sure to follow the baking instructions for pre-baked shells and fill them with the vanilla cream once they have cooled.
5. How do I make sure the filling doesn’t curdle?
To prevent curdling, make sure to temper the egg yolks by gradually adding the hot milk to the egg mixture. Whisk constantly and cook the custard over medium heat, not high, to avoid scrambling the eggs.
Conclusion
Vanilla Cream Tarts with Fresh Raspberries are a delightful dessert that combines the richness of pastry cream with the fresh, juicy burst of raspberries. The buttery crust, smooth filling, and colorful fruit topping make these tarts a showstopper for any occasion. Whether you’re serving them for a special celebration or simply as a treat to enjoy, these tarts are sure to impress and satisfy!
