Irresistibly Indulgent Raspberry Vanilla Tarts Recipe
These Raspberry Vanilla Tarts showcase vibrant raspberries and creamy vanilla, a simple yet crowd-pleasing treat for any occasion.
Equipment
- mixing bowl
- Tart pan
- electric mixer
- Pastry cutter
Ingredients
For the Tart Crust
- 1 ½ cups all-purpose flour A sturdy base that holds the tart together perfectly.
- ½ cup unsalted butter Cold and cubed for a flaky texture that melts in your mouth.
- ¼ cup granulated sugar Adds a touch of sweetness to balance the tartness of the raspberries.
- 1 large egg yolk Helps bind the dough and enriches the flavor.
- 1 tablespoon cold water Only a tablespoon is needed to bring the dough together.
For the Filling
- 1 cup fresh raspberries The star ingredient, providing bright flavor and beautiful color.
- 1 cup heavy cream Creates a luscious, creamy texture when whipped.
- ½ cup powdered sugar Sweetens the filling, making it irresistibly delicate.
- 1 teaspoon vanilla extract Enhances the flavor profile with its warm, fragrant notes.
- 2 tablespoons cornstarch Helps thicken the filling, giving it the right consistency.
- 1 pinch salt Balances the sweetness and elevates the flavor of the filling.
Instructions
Preparation
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ¼ cup of granulated sugar, mixing well. Add ½ cup of cold, cubed unsalted butter, using a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs, about 5 minutes.
- Incorporate 1 large egg yolk and 1 tablespoon of cold water into the mixture. Mix gently until the dough just comes together in a ball, adding an extra teaspoon of cold water if too crumbly. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼-inch thickness on a floured surface and transfer it to a tart pan, pressing it into the corners.
- Using a fork, prick the bottom of the tart shell to prevent bubbling during baking. Place the tart shell in the oven and pre-bake for 15 minutes, until lightly golden.
- While the tart shell cools, beat 1 cup of heavy cream with ½ cup of powdered sugar and 1 teaspoon of vanilla extract using an electric mixer until soft peaks form.
- In a separate bowl, mix 2 tablespoons of cornstarch and a pinch of salt with 1 cup of raspberries. Gently fold this raspberry mixture into the whipped cream.
- Once the tart shell has cooled completely, pour the raspberry filling mixture into the center, spreading it evenly with a spatula.
- Cover the tart with plastic wrap and refrigerate for at least 2 hours to allow everything to set beautifully before serving.
Notes
Serve chilled after assembling for the best flavor experience. Garnish with fresh raspberries or a dusting of powdered sugar for an elegant finish.
Nutrition
Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 1mg
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