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The key ingredients for vanilla cream tarts are simple yet essential. You need a good tart crust, a rich vanilla pastry cream filling, and fresh raspberries for garnish. Let's break these down.

Vanilla Cream Tarts with Fresh Raspberries

Indulge in the ultimate dessert experience with these delicious vanilla cream tarts topped with fresh raspberries. This guide walks you through every step, from making a flaky tart crust to whipping up a rich vanilla pastry cream. With simple ingredients and practical tips, you can create stunning tarts at home that are sure to impress. Click through to discover the full recipe and bring this delightful treat to your table!
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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

1 tablespoon ice water

2 cups heavy cream

1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)

½ cup granulated sugar

1 tablespoon cornstarch

2 cups fresh raspberries

Fresh mint leaves for garnish (optional)

Instructions
 

Make the Tart Shells: In a large mixing bowl, combine the flour and powdered sugar. Add the chilled cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    Add the egg yolk and ice water to the mixture and knead gently until a dough forms. Wrap the dough 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 lightly floured surface, roll out the chilled dough to about ¼ inch thick. Cut out circles to fit into your tartlet pans and press gently into the pans. Prick the bottom with a fork to prevent bubbling.

          Blind Bake the Tarts: Line the crusts with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15-18 minutes, or until golden brown. Remove the paper and weights, and bake for an additional 5 minutes to crisp. Let cool completely.

            Prepare the Vanilla Cream: In a medium saucepan, combine 1 cup of heavy cream, the vanilla bean seeds (or extract), and granulated sugar. Heat over medium heat until just simmering.

              In a separate bowl, mix the cornstarch with the remaining 1 cup of heavy cream until smooth. Slowly whisk the cornstarch mixture into the simmering cream, stirring constantly until it thickens (about 5 minutes). Remove from heat and let it cool slightly.

                Fill the Tarts: Once the tarts and vanilla cream are cooled, spoon or pipe the vanilla cream into the tart shells, filling them to the top.

                  Top with Raspberries: Gently arrange the fresh raspberries on top of the cream, pressing them in slightly if desired.

                    Chill and Serve: Refrigerate the tarts for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with fresh mint leaves if desired.

                      Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 6