Description
Delightful vanilla cream tarts topped with fresh raspberries, perfect for summer gatherings or cozy evenings.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter, chilled and cubed
- 1 large egg yolk
- 3 tablespoons cold water
- 1 cup heavy cream
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Fresh raspberries
- Mint leaves (optional for garnish)
Instructions
- Combine the flour and powdered sugar in a mixing bowl.
- Add the chilled cubed butter and mix until it resembles coarse crumbs.
- Incorporate the egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to about ¼ inch thick. Cut into circles to fit your tartlet pans.
- Place the dough circles in the tartlet pans and poke the bottoms with a fork to prevent puffing.
- Bake for about 15-18 minutes, or until golden brown. Allow to cool.
- Whisk together the heavy cream, granulated sugar, and vanilla extract in a saucepan over medium heat until it begins to simmer.
- Dissolve the cornstarch in a few tablespoons of cold water, then add it to the cream mix.
- Stir continuously until the mixture thickens (about 2-3 minutes). Remove from heat and let cool slightly.
- Fill the cooled tart shells with the vanilla cream, smoothing the top with a spatula.
- Press fresh raspberries into the cream on each tart.
- Refrigerate the tarts for at least 1 hour to set the cream.
- Garnish with mint leaves before serving (optional).
Notes
For an elevated experience, consider using different seasonal fruits or adding lemon zest to the cream.