Vanilla Cream Tarts with Fresh Raspberries are elegant, delicate desserts that combine a buttery tart shell with silky vanilla cream and juicy, vibrant raspberries. These tarts are perfect for special occasions or whenever you want a light, refreshing treat that showcases fresh fruit and creamy richness. Easy to assemble and beautiful to serve, they’re sure to impress.

Ingredients:

For the Tart Shell:

• 1 1/4 cups all-purpose flour
  
  

• 1/4 cup granulated sugar
  
  

• 1/2 cup unsalted butter, cold and cubed
  
  

• 1 egg yolk
  
  

• 2-3 tablespoons cold water
  
  

For the Vanilla Cream Filling:

• 1 cup heavy cream
  
  

• 1/2 cup whole milk
  
  

• 1/3 cup granulated sugar
  
  

• 3 tablespoons cornstarch
  
  

• 4 large egg yolks
  
  

• 1 tablespoon vanilla extract
  
  

For Topping:

• 1 cup fresh raspberries
  
  

Directions:

1. Preheat oven to 350°F (175°C).
   
   

2. In a food processor, combine flour and sugar. Add cold butter and pulse until mixture resembles coarse crumbs.
   
   

3. Add egg yolk and cold water, one tablespoon at a time, pulsing until dough forms.
   
   

4. Press dough into tart pans or a tart pan with removable bottom. Prick the bottom with a fork.
   
   

5. Bake tart shells for 15-18 minutes or until golden brown. Let cool completely.
   
   

6. For the vanilla cream, whisk together sugar, cornstarch, and egg yolks in a saucepan. Gradually add milk and cream while whisking.
   
   

7. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract.
   
   

8. Let vanilla cream cool slightly, then pour into cooled tart shells.
   
   

9. Refrigerate for at least 2 hours until set.
   
   

10. Before serving, top each tart with fresh raspberries.
    
    

Nutritional Information (per tart, approx., serves 6):

• Calories: 320 kcal
  
  

• Total Fat: 20 g
  
  

• Saturated Fat: 12 g
  
  

• Cholesterol: 150 mg
  
  

• Sodium: 80 mg
  
  

• Total Carbohydrates: 28 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 16 g
  
  

• Protein: 5 g