Raspberry & Vanilla Bean Cream Tarts
Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top!
Hi friends! How was your weekend? I hope it was filled with sunshine, s’mores and family! We had a fabulous Canada Day weekend filled with all of those things…I feel so lucky! (you may have had a peek at our fun on Instagram) Now we’re back to reality, but summertime reality is so great! It’s going to be a scorcher here today (35 degrees Celsius), so we’re hitting the beach! Love…
But first I wanted to share this super delicious summertime dessert with you!
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You can make this recipe as 6 mini tarts or one large tart, either way it’s a fantastic dessert! There’s just something so elegant and charming about tarts, isn’t there? And while they may seem daunting to make they’re really not.
But don’t be afraid of the length of this recipe. They are not hard to make at all, and trust me, they are well worth the effort! Your friends & family will love them. And if raspberries aren’t your thing, you can use any kind of fruit you like: blueberries, strawberries, bananas. So simple. So versatile. So delicious.
Raspberry & Vanilla Bean Cream Tarts
Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top!
Please note: It’s best to make the tarts in this order: Crust first, then the cream.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 small tarts or 1 large tart 1x
- Category: Dessert
Ingredients
The Crust
- 1 1/4 cup flour
- 1/3 cup sugar
- pinch of salt
- 1/2 cup butter (cut into chunks)
- 1 egg yolk
- 6 inch mini 3 tart pans (or 1 large tart pan)
Vanilla Bean Pastry Cream
- 1/3 cup sugar
- 2 tbsp cornstarch
- 4 egg yolks
- 1 1/3 cups whole milk
- 1/2 vanilla bean (split down the centre to expose the seeds)
- 1/4 – 1/2 tsp vanilla
Fruit Topping
- raspberries
- icing sugar
Instructions
Making the crust:
- Preheat your oven to 400 degrees.
- In a food processor, process the flour, sugar and salt for about 10 seconds.
- Then add the chunks of butter and process until the mixture looks like coarse crumbs.
- Add the egg yolk and process again until the egg is thoroughly combined.
- If you are making mini tarts (tartlets), separate the mixture into 6 – 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
- If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
Making the vanilla cream:
- Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
- In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
- Pour about half of the milk mixture into the egg mixture, and stir.
- Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn’t burn to the bottom of the pan.
- Remove from heat and stir in the vanilla.
- Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
Putting the Tarts Together
- Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
- Top with fresh raspberries, and a dusting of icing sugar.
- Enjoy!
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Thank you so much for reading today! I do hope you’ll try these tarts…you won’t be disappointed!
More tart recipes you might enjoy!
Lemon Meringue Tart | Coconut Cream Tarts | Maple Cream Tarts | Strawberry Cream Tarts
Have a delicious day!
These look so pretty and sound delicious!
Thank you Lindsay! 🙂
These sound sooooo yummy! I love the vanilla bean/raspberry combo. Must try!
Meeee too! Raspberries are the bomb!! 😉
These look incredible!! Bonus, they look pretty too!
Thank you Stephanie!
Little bits of perfection
Thanks Jennifurla!
These look lovely, very summery indeed. I found your blog on The 36th Avenue.
making these today! can’t wait.
Saw these over at Nifty Thrifty Sunday… they look absolutely delicious! Pinned. 🙂
Found you on Sundae Scoop. These tarts are beautiful and are going in my To Try Folder. I’m now following you. I’d love for you to stop by for a visit at Deliciously Inspired.
I made these gluten free and dairy free; oil gave the crust more of a sugar cookie texture, and coconut cream and milk was the perfect substitute for dairy milk. With a decent gluten free flour, these came out fantastic. Thanks so much!
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I’m so happy you enjoyed these tarts! I love that you were able to make them gluten free too!
Absolutely delicious i used stevia in replacement of sugar for the kids to enjoy with us great recepie.
Thanx for sharing
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This is by far the best fruit tart I’ve ever had. It’s velvety and fresh. The real vanilla beans are a must!! This is my go to for family get togethers and coworker birthdays!! I often get get special requests for this. I’ve had to get a second tart pan because one tart isn’t enough for larger gatherings.
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I love this so much Elizabeth!!
Would it be okay to substitute the vanilla bean for vanilla extract?
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Hi Riya! You can just leave the vanilla bean out and use 1/2 tsp vanilla extract. Happy baking!
Ok. Will do!
★★★★★
how long will these last in the fridge?
Hi Paige! They’re best enjoyed 1-3 days after making them.
Hello!
Just wondering whether I can refrigerate the cream, or just leave it out and covered – so I can pre-make everything and then put the tarts together just before serving?
Hi Natalia! Absolutely you can make and refrigerate the cream ahead of time…that’s a great make-ahead tip!
I wish I could leave a good review for these, they look really good and I was super excited to try them. I’ve never made custard before but I decided to give it a shot. Terrible decision. I was stirring for probably an hour but it never thickened. I gave up- then decided to keep trying so I put it back on the heat- I turned the heat up this time. And it curdled. So disappointed- I was so excited 😞 these look so good though so I might try again. Could you maybe give me some more instruction on how to make the custard? I would love to be able to try these tarts. Thanks 😊
Sierra;
You need to pay attention, be very patient, it takes time and it has to be on low heat.
I have made many custards etc. and you need to be patient and follow exact directions or else the whole thing will be ready for the trash. The recipe is fine.
Sue
I made these tarts as dessert for Sunday dinner. I used raspberries fresh from the garden and made a glaze for the tarts with boiled raspberries and sugar. They were a big hit!
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I’m so glad you enjoyed them!
How many mini tarts would this recipe make?
Hi Christina! It really depends on what size they are…this recipe makes 6 mini tarts that are about 4 inches.
These are excellent! Perfect crust and filling!
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I am making these tonight! I have an event this weekend I’d like to make them for so I wanted to do a practice run with them first. Do you know if they freeze well? I might try to make them in advance if I can. Thank you!
Hi Katie! I wouldn’t freeze these, I don’t find that puddings/cream fillings freeze well. But you could always make the tarts and the filling separate and just put them together when you are ready to serve them.