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Vanilla Cream Tarts with Fresh Raspberries

Decadent Vanilla Cream Tarts with Fresh Raspberries Bliss

Indulge in Vanilla Cream Tarts with Fresh Raspberries, a simple yet elegant dessert that delights with buttery crust and smooth filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 tarts
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 cup All-Purpose Flour A gluten-free flour can be used for a variation.
  • 2 tablespoons Powdered Sugar Granulated sugar can be used as a substitute.
  • 1/2 cup Unsalted Butter Use coconut oil for a dairy-free version.
  • 1 large Egg Yolk Can replace with a flax egg for vegan options.
  • 2-3 tablespoons Cold Water Keep it cold for a flaky crust.
For the Cream Filling
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1/2 cup Whole Milk Almond milk can be a lighter alternative.
  • 1/4 cup Granulated Sugar Coconut sugar is a less refined option.
  • 1 teaspoon Vanilla Extract Vanilla bean paste enhances the flavor.
  • 2 tablespoons Cornstarch Arrowroot powder makes a great alternative.
For the Garnish
  • 1 cup Fresh Raspberries Avoid frozen; they change texture.
  • A few Mint Leaves Basil leaves can be used for a unique twist.

Equipment

  • Mixing Bowl
  • Pastry cutter
  • tart pan
  • Saucepan
  • Spatula
  • plastic wrap
  • Oven
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour and powdered sugar. Cut in chilled unsalted butter until it resembles coarse crumbs. Add egg yolk and cold water, mixing until just combined. Chill the dough for 30 minutes.
  2. Preheat your oven to 350°F (175°C) while the dough chills.
  3. Roll out the dough to about 1/8-inch thickness, cut into circles, and place in the tart pan. Prick with a fork and fill with pie weights. Bake for 15-20 minutes until golden brown, then cool on a wire rack.
  4. Whisk heavy cream, whole milk, granulated sugar, cornstarch, and vanilla extract in a medium saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
  5. Pour the filling into the cooled tart shells and smooth the tops. Chill in the refrigerator for at least 2 hours.
  6. Top the chilled tarts with fresh raspberries and mint leaves before serving.

Nutrition

Serving: 1tartCalories: 300kcalCarbohydrates: 25gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Keep ingredients cold and avoid overmixing dough for best results. Always use fresh raspberries for garnish.

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