If you’re craving a sweet treat that’s both easy and impressive, look no further! Vanilla Cream Tarts with Fresh Raspberries are here to steal the show. This dessert features a rich, creamy filling paired with juicy raspberries atop a crisp crust. Join me as I guide you through the simple steps to create this delightful dessert. Let’s dive into the world of homemade tarts and make something special together!
What ingredients do you need to make Vanilla Cream Tarts with Fresh Raspberries?
To make a great vanilla cream tart, you need simple and fresh ingredients. For the tart crust, you need 1 ½ cups all-purpose flour, ½ cup unsalted butter, ¼ cup powdered sugar, 1 large egg yolk, and 1-2 tablespoons cold water. These items create a buttery, crisp shell.
The vanilla cream filling needs 1 cup heavy cream, ½ cup granulated sugar, 2 teaspoons pure vanilla extract, and 2 tablespoons cornstarch. These ingredients make a rich and smooth cream. The heavy cream adds body, while the vanilla extract gives it a warm depth.
Finally, you’ll want ½ cup fresh raspberries for the top. Choose plump, ripe berries for the best flavor. They add a sweet-tart balance to the rich cream. You can also use extra raspberries for garnish.
This blend of ingredients creates a classic tart recipe that combines creamy textures with seasonal fruit. You can find the full recipe at the end of this article. Enjoy crafting this easy vanilla tart!
How do you prepare the tart crust and vanilla cream?
To make the tart crust, you need a few simple steps. First, mix 1 ½ cups of all-purpose flour, ½ cup of softened unsalted butter, and ¼ cup of powdered sugar in a bowl. Add 1 large egg yolk and mix. The dough will be crumbly. Slowly add 1-2 tablespoons of cold water until it forms a disc. Wrap it in plastic and chill for 30 minutes.
Next, preheat your oven to 350°F (175°C). Roll out the dough on a floured surface until it is about 1/8-inch thick. Cut circles to fit your tart pans. Press the dough into the pans. Prick the base with a fork to avoid bubbling. Bake for 15-18 minutes or until golden. Let the shells cool completely.
Now, let’s make the vanilla cream filling from scratch. In a saucepan, mix 1 cup of heavy cream, ½ cup of granulated sugar, and 2 teaspoons of pure vanilla extract. Heat it on low until the sugar dissolves.
In a separate bowl, whisk 2 tablespoons of cornstarch with a splash of cold water until smooth. Add this mix to your cream and stir over medium heat until it thickens. This takes about 4-5 minutes. Remove it from heat and let it cool slightly.
For great tart crusts, here are some baking tips. Always chill your dough before rolling it out. This helps keep the shape while baking. Make sure to prick the base to prevent bubbles. Also, watch the baking time closely. Overbaking can lead to a dry crust.
You can find the full recipe linked above. Enjoy your baking!
