Description
Silky vanilla cream tarts with fresh raspberries whisper sweet promises of delightful French patisserie. Delicate pastry shells cradle luscious custard, crowned with ruby-red berries that invite pure sensory pleasure.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, cold & cubed
- 1 ¼ cups (296 milliliters) whole milk
- 1 cup fresh raspberries
Sweeteners and Sugars:
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) granulated sugar
- ¼ cup (80 grams) apricot or raspberry jam
- Powdered sugar (for dusting, optional)
Binding and Flavoring Ingredients:
- 3 large egg yolks
- 2 tablespoons (16 grams) cornstarch
- 1 ½ teaspoons vanilla extract
- 1 tablespoon (14 grams) unsalted butter
- 12 tablespoons (177 milliliters) ice water
- 1 tablespoon (15 milliliters) water
Instructions
- Combine flour and powdered sugar in a food processor or mixing bowl, ensuring even distribution of dry ingredients.
- Cut cold butter into the flour mixture, using quick pulses or a pastry cutter until the texture resembles rough, sandy crumbs.
- Introduce egg yolk, vanilla extract, and ice water gradually, mixing until the dough coheres into a uniform mass.
- Form the dough into a compact disk, encase with plastic wrap, and refrigerate for a precise 30-minute cooling period.
- Heat the oven to 350°F (175°C), preparing a consistent temperature for baking.
- Carefully roll out the chilled dough and gently press into mini tart pans or a standard muffin tin, ensuring even coverage and smooth edges.
- Pierce the dough base with a fork to prevent bubbling, then layer parchment paper over the raw crust and distribute pie weights for even baking.
- Bake the tart shells for 12-15 minutes until the edges turn a delicate golden brown, then remove and allow complete cooling.
- While shells cool, prepare the vanilla cream filling by whisking together cream, vanilla, and sugar until smooth and luxurious.
- Once tart shells are thoroughly cooled, pipe or spoon the vanilla cream into each shell with precision.
- Garnish the topped tarts with fresh, vibrant raspberries, arranging them artfully on the creamy surface.
- Chill the completed tarts for an additional 30 minutes to set the cream and enhance flavor melding.
Notes
- Choose cold butter for a flakier, more tender crust that melts beautifully in your mouth.
- Work quickly when mixing pastry to prevent butter from warming up and losing its crumbly texture.
- For gluten-free version, swap regular flour with almond or coconut flour to accommodate dietary needs.
- Consider making extra tart shells and freezing them for spontaneous dessert moments – they’ll save time later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg