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Vanilla cream tarts with fresh raspberries are a sweet delight. This dessert combines a crisp tart shell with rich vanilla cream. The bright raspberries add a fresh touch. Together, they create a perfect balance of flavors.

Vanilla Cream Tarts with Fresh Raspberries

Indulge in the deliciousness of Vanilla Cream Tarts with Fresh Raspberries! This exquisite dessert features a buttery tart shell filled with velvety vanilla cream, topped with vibrant raspberries for a burst of flavor. Perfect for impressing guests at any gathering, our easy-to-follow recipe guides you through the entire process, ensuring a stunning presentation. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

3 tablespoons cold water

1 cup heavy cream

½ cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 cup fresh raspberries

Mint leaves for garnish (optional)

Instructions
 

Make the Tart Shells: In a mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix until it resembles coarse crumbs.

    Add the egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

      Preheat the Oven: Preheat your oven to 350°F (175°C).

        Roll Out the Dough: On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles to fit your tartlet pans.

          Bake the Tart Shells: 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.

            Prepare the Vanilla Cream: In a saucepan, whisk together the heavy cream, granulated sugar, and vanilla extract over medium heat until it begins to simmer.

              In a separate bowl, 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 Tarts: Once the tart shells are cool, fill them with the vanilla cream, smoothing the top with a spatula.

                  Add Raspberries: Gently press fresh raspberries into the cream on each tart.

                    Chill: Refrigerate the tarts for at least 1 hour to set the cream.

                      Serve: Before serving, garnish with mint leaves for a refreshing touch.

                        Prep Time: 40 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                          - Presentation Tips: Arrange the tarts on a serving platter, dust with a little extra powdered sugar, and serve with a sprig of mint for an elegant finish.