Description
A delightful balance of creamy vanilla pastry filling and vibrant, tart raspberries, these tarts are perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water. Mix until well combined, then wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough and press it gently into your tartlet pans. Bake for 15 to 20 minutes, or until golden brown. Allow to cool completely.
- For the vanilla pastry cream, heat the milk in a saucepan over medium heat. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
- Gradually pour the hot milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened.
- Stir in the vanilla extract. Allow the cream to cool completely before filling the tart shells.
- Once the tart shells are cool, fill them generously with the vanilla cream and top with fresh raspberries. Serve chilled.
Notes
Store the tarts in an airtight container in the refrigerator for up to three days. Keep the cream and raspberries separate until ready to serve to prevent a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: vanilla cream, tarts, raspberries, dessert, baking