Description
These Mini Vanilla Cream Tarts are a delightful treat, featuring a flaky tart shell filled with rich vanilla pastry cream and topped with fresh raspberries.
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter
cold and cubed
1 large egg yolk
1–2 tablespoons cold water
2 cups whole milk
½ cup granulated sugar
1 vanilla bean (or 2 teaspoons pure vanilla extract)
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1–2 cups fresh raspberries
Powdered sugar
for dusting (optional)
Instructions
- In a mixing bowl, combine the flour and powdered sugar. Add the cold cubed butter and mix until crumbly.
- Add the egg yolk and cold water, mixing until the dough comes together. Refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and cut into circles to fit a mini tart pan.
- Press the dough circles into the pan and prick the bottoms with a fork. Bake for 15-20 minutes or until golden. Let cool.
- In a saucepan, heat the milk, sugar, and vanilla until just boiling. In a bowl, whisk together the egg yolks and cornstarch.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and stir in the butter. Pour the pastry cream into the cooled tart shells.
- Top with fresh raspberries and dust with powdered sugar if desired. Serve chilled.
Notes
Make sure to chill the pastry cream before filling the tarts for the best texture. Use a variety of fresh berries for different flavors.
- Prep Time: 25minutes
- Cook Time: 15minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Protein: 3g