Delicious Raspberry Vanilla Tarts
Buttery tart shells filled with creamy vanilla custard and topped with fresh raspberries. A light, elegant dessert that's surprisingly easy to make and perfect for summer gatherings.
Ingredients
For the Tart Shell
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter softened
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Vanilla Filling
- 1 cup heavy cream
- 1 cup milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 tablespoon cornstarch
For the Topping
- 2 cups fresh raspberries
- mint leaves optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Make the tart shell: In a mixing bowl, combine the flour and powdered sugar. Add softened butter and mix until crumbly. Stir in egg yolk and vanilla extract until the dough holds together. Press the dough into tartlet pans and prick with a fork.
- Bake the shells for 15-20 minutes until golden. Remove from the oven and let them cool.
- Prepare the vanilla filling: In a saucepan, combine milk and cream. Heat, but don't boil. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly add the heated cream mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly. Remove from heat and stir in vanilla extract.
- Pour the vanilla filling into the cooled tart shells. Refrigerate for at least 2 hours until set.
- Once the filling is set, arrange fresh raspberries on top just before serving.
- Optional: Garnish with mint leaves for a touch of elegance. Enjoy!