🧁 Mini Vanilla Cream Tarts with Fresh Raspberries

Delicate, buttery tart shells filled with silky vanilla pastry cream and topped with juicy fresh raspberries — a bite-sized treat that’s as elegant as it is delicious.

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✨ Ingredients

For the Tart Shells:

• 1 ¼ cups all-purpose flour

• ½ cup (1 stick) unsalted butter, cold and cubed

• ¼ cup powdered sugar

• 1 egg yolk

• 1–2 tbsp cold water

• Pinch of salt

For the Vanilla Pastry Cream:

• 1 ½ cups whole milk

• ½ cup granulated sugar

• 3 large egg yolks

• 2 tbsp cornstarch

• 1 tbsp all-purpose flour

• 1 tsp pure vanilla extract

• 2 tbsp unsalted butter

Topping:

• Fresh raspberries

• Optional: powdered sugar for dusting

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🥣 Instructions

Prepare the Tart Shells:

1. In a mixing bowl, whisk together the flour, powdered sugar, and salt.

2. Add cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Stir in the egg yolk and 1 tablespoon of cold water. Add more water, a teaspoon at a time, until a soft dough forms.

4. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat oven to 350°F (175°C).

6. Roll out the chilled dough on a lightly floured surface and press into mini tart pans.

7. Prick the bottoms with a fork to prevent puffing.

8. Bake for 10–12 minutes, or until the edges are golden. Cool completely before filling.

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Make the Vanilla Pastry Cream:

1. In a saucepan, heat the milk over medium heat until steaming (do not boil).

2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until smooth.

3. Gradually whisk the hot milk into the egg mixture to temper it.

4. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens (about 5–7 minutes).

5. Remove from heat. Stir in the butter and vanilla extract until smooth.

6. Transfer to a bowl, press plastic wrap directly onto the surface to prevent skin from forming, and refrigerate until chilled.

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Assemble the Tarts:

1. Spoon or pipe the chilled vanilla pastry cream into the cooled tart shells.

2. Top generously with fresh raspberries.

3. Chill for 15–30 minutes to set.

4. Just before serving, dust lightly with powdered sugar if desired.