Vanilla raspberry cream tarts offer a delightful blend of tart raspberries paired with the smoothness of vanilla cream, all nestled in a buttery tart shell. These mini tarts are elegant, flavorful, and perfect for any occasion, providing a burst of sweetness in every bite. In this guide, we’ll explore how to craft these delightful treats that will surely impress.
Ingredients for Vanilla Raspberry Cream Tarts
For the Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup granulated sugar
- 1 egg yolk
- 2-3 tablespoons ice water
For the Vanilla Cream Filling:
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Topping:
- 1 1/2 cups fresh raspberries
- 2 tablespoons raspberry jam or preserves
Recipe Directions
Making the Tart Shells:
- In a food processor, pulse together the flour and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until the dough starts to come together.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough forms a ball.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut circles slightly larger than your tart molds.
- Gently press the dough circles into the tart molds, trimming any excess. Prick the bottom of the shells with a fork and chill them in the freezer for 15 minutes.
- Bake the chilled tart shells in the preheated oven for 12-15 minutes or until golden brown. Let them cool completely before filling.
Preparing the Vanilla Cream Filling:
- In a mixing bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Chill the whipped cream until ready to use.
Assembling the Tarts:
- Once the tart shells are completely cooled, spoon or pipe the vanilla cream filling into each shell, creating an even layer.
- Arrange fresh raspberries on top of the cream layer, pressing them gently into the filling.
- In a small saucepan, warm the raspberry jam over low heat until it becomes slightly runny. Brush a thin layer of the warmed jam over the raspberries for a glossy finish.
Serving Suggestions
- Serve these vanilla raspberry cream tarts chilled for a refreshing and delightful dessert experience.
- Dust the tarts with powdered sugar or garnish with mint leaves for an elegant presentation.
Storing and Enjoying
Store any leftover tarts in the refrigerator, covered, for up to 2 days. Enjoy these delectable treats as a delightful ending to a meal or as a sweet indulgence for special occasions.
Conclusion
Vanilla raspberry cream tarts are a perfect harmony of flavors, combining the creamy richness of vanilla with the vibrant sweetness of raspberries in a delicate tart shell. These mini desserts are a beautiful addition to any table, offering a burst of fruity freshness and creamy delight in every bite.