Mini Vanilla Cream Tarts with Fresh Raspberries

Mini Vanilla Cream Tarts with Fresh Raspberries are delicious and delightful treats that bring joy to any gathering. These small tarts feature a buttery crust filled with creamy vanilla custard and topped with fresh raspberries. They are not only scrumptious but also visually appealing, making them perfect for dessert tables, parties, or simply a special treat at home.

Why Make This Recipe

This recipe is great because it combines simple ingredients to create a fantastic dessert. The creamy vanilla filling offers smoothness that pairs wonderfully with the tartness of fresh raspberries. Additionally, these mini tarts are easy to make and can be prepared in advance, allowing you to enjoy your time with family and friends without much hassle.

How to Make Mini Vanilla Cream Tarts with Fresh Raspberries

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter
• Fresh raspberries
• Optional: powdered sugar for dusting

Directions:

1. In a bowl, mix the flour, powdered sugar, and salt.
2. Cut in the butter until the mixture is crumbly.
3. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough forms.
4. Wrap the dough in plastic wrap and chill for 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Roll out the dough and press it into mini tart pans.
7. Prick the bottoms with a fork and bake for 10–12 minutes or until golden.
8. Let the tart shells cool completely.
9. In a saucepan, heat the milk until it is just steaming.
10. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour.
11. Slowly pour the hot milk into the yolk mixture while whisking.
12. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until it thickens.
13. Remove from heat and stir in the vanilla and butter.
14. Cover the mixture with plastic wrap, touching the surface, and chill.
15. Fill each cooled tart shell with the vanilla cream using a spoon or piping bag.
16. Top each tart with fresh raspberries.
17. Chill before serving. Dust with powdered sugar if desired.

How to Serve Mini Vanilla Cream Tarts with Fresh Raspberries

Serve these mini tarts chilled. You can place them on a decorative plate or tray to make them look even more inviting. If you added powdered sugar, it will give them a charming finish, perfect for any occasion.

How to Store Mini Vanilla Cream Tarts with Fresh Raspberries

To store these tarts, keep them in an airtight container in the refrigerator. They are best enjoyed within 2 to 3 days for freshness. Avoid adding the raspberries until just before serving, so they stay fresh and vibrant.

Tips to Make Mini Vanilla Cream Tarts with Fresh Raspberries

• Make sure your butter is very cold for a flaky crust.
• Use fresh raspberries as they add a burst of flavor and brightness to the tarts.
• If desired, you can use a store-bought pie crust for a quicker option.

Variation

You can change the fruit topping based on your preference. Try using strawberries, blueberries, or even sliced peaches for a different twist.

FAQs

1. Can I make the tart crust in advance?
Yes, you can prepare the tart crust a day in advance. Keep it wrapped in plastic wrap and store it in the refrigerator until you are ready to use it.

2. Can I use other types of cream for the filling?
Absolutely! You can try using flavored cream or pudding like chocolate or lemon for a different taste.

3. How long do these tarts last in the refrigerator?
These tarts are best eaten within 2 to 3 days when stored in the refrigerator. After that, the crust may become soft from the cream and fruit.