There’s something about a delicate, buttery tart shell filled with smooth vanilla cream and topped with vibrant raspberries that feels like a small celebration. These Vanilla Cream Tarts with Fresh Raspberries are a nod to simple elegance—the kind of dessert that wouldn’t feel out of place at a garden tea party, a springtime brunch, or just a quiet weekend afternoon where you want to treat yourself or someone special.
Growing up, my grandmother used to make little cream-filled tartlets on special occasions—especially in spring when berries were just starting to show up at the market. She didn’t fuss over them too much, but every tart had this magical balance: a crisp shell, a luscious filling, and the brightness of fresh fruit. This recipe is my modern take on that childhood memory.
While they may look like something you’d find in a fancy pâtisserie, these tarts are surprisingly easy to make at home. They bring together a crisp pastry base, a rich but light vanilla pastry cream, and the sweet-tart pop of fresh raspberries. Perfectly portioned and delightfully pretty, they’re a showstopper that doesn’t require professional skills—just a little patience, and a lot of love.
Why You’ll Love This Recipe:
Elegant yet simple – These look fancy, but the steps are beginner-friendly.
Perfect for spring and summer – The freshness of raspberries makes this an ideal warm-weather dessert.
Make-ahead friendly – You can prep the tart shells and pastry cream ahead of time, then assemble right before serving.
Versatile – Swap out raspberries for blueberries, strawberries, or even sliced peaches when in season.
Vanilla Cream Tarts with Fresh Raspberries
Description
There’s something about a delicate, buttery tart shell filled with smooth vanilla cream and topped with vibrant raspberries that feels like a small celebration. These Vanilla Cream Tarts with Fresh Raspberries are a nod to simple elegance—the kind of dessert that wouldn’t feel out of place at a garden tea party, a springtime brunch, or just a quiet weekend afternoon where you want to treat yourself or someone special.
Growing up, my grandmother used to make little cream-filled tartlets on special occasions—especially in spring when berries were just starting to show up at the market. She didn’t fuss over them too much, but every tart had this magical balance: a crisp shell, a luscious filling, and the brightness of fresh fruit. This recipe is my modern take on that childhood memory.
While they may look like something you’d find in a fancy pâtisserie, these tarts are surprisingly easy to make at home. They bring together a crisp pastry base, a rich but light vanilla pastry cream, and the sweet-tart pop of fresh raspberries. Perfectly portioned and delightfully pretty, they’re a showstopper that doesn’t require professional skills—just a little patience, and a lot of love.
Ingredients
For the tart shells:
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
For the vanilla pastry cream:
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
For topping:
1–2 cups fresh raspberries
Powdered sugar, for dusting (optional)
Instructions
Step 1: Prepare the tart dough
In a large mixing bowl, combine the flour and powdered sugar. Add in the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and a tablespoon of cold water. Mix gently just until the dough comes together. If it’s too dry, add another splash of water. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
This rest helps the gluten relax, making the dough easier to roll—and preventing any shrinkage in the oven.
Step 2: Bake the tart shells
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into circles slightly larger than your tart pans or tins. Gently press the dough into each tin, trimming off the excess. Prick the bottoms with a fork to prevent bubbling.
Line each shell with parchment paper and fill with baking weights or dried beans. Bake for 12–15 minutes, then remove the weights and bake another 5 minutes or until golden brown. Let cool completely.
Step 3: Make the vanilla pastry cream
In a saucepan, heat the milk over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Bring to a gentle simmer, then remove from heat and let it steep for 10 minutes. Remove pod before continuing.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy. Slowly pour in the warm milk, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).
Once thick and smooth, remove from heat and stir in the butter and vanilla extract (if using instead of the bean). Pour the cream into a bowl, press plastic wrap directly onto the surface, and chill until cold.
Step 4: Assemble the tarts
Once the tart shells and cream are cooled, spoon or pipe the vanilla cream into each shell. Gently top with fresh raspberries—arranged in a swirl, a spiral, or however your heart desires.
Dust lightly with powdered sugar just before serving for that final, elegant touch.
Notes
You can make both the tart shells and pastry cream a day ahead—just store the shells in an airtight container and the cream in the fridge.
If you don’t have mini tart pans, use a muffin tin and line with cupcake papers to shape the shells.
These are best enjoyed the day they’re assembled, but they’ll still taste great for a day or two af
INGREDIENTS YOU’LL NEED:
For the tart shells:
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
For the vanilla pastry cream:
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
For topping:
1–2 cups fresh raspberries
Powdered sugar, for dusting (optional)
HOW TO MAKE VANILLA CREAM TARTS WITH FRESH RASPBERRIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the tart dough
In a large mixing bowl, combine the flour and powdered sugar. Add in the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and a tablespoon of cold water. Mix gently just until the dough comes together. If it’s too dry, add another splash of water. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
This rest helps the gluten relax, making the dough easier to roll—and preventing any shrinkage in the oven.
Step 2: Bake the tart shells
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into circles slightly larger than your tart pans or tins. Gently press the dough into each tin, trimming off the excess. Prick the bottoms with a fork to prevent bubbling.
Line each shell with parchment paper and fill with baking weights or dried beans. Bake for 12–15 minutes, then remove the weights and bake another 5 minutes or until golden brown. Let cool completely.
Step 3: Make the vanilla pastry cream
In a saucepan, heat the milk over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Bring to a gentle simmer, then remove from heat and let it steep for 10 minutes. Remove pod before continuing.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy. Slowly pour in the warm milk, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).
Once thick and smooth, remove from heat and stir in the butter and vanilla extract (if using instead of the bean). Pour the cream into a bowl, press plastic wrap directly onto the surface, and chill until cold.
Step 4: Assemble the tarts
Once the tart shells and cream are cooled, spoon or pipe the vanilla cream into each shell. Gently top with fresh raspberries—arranged in a swirl, a spiral, or however your heart desires.
Dust lightly with powdered sugar just before serving for that final, elegant touch.
HELPFUL TIPS:
Chill everything – Cold dough, cold pastry cream, and even slightly chilled tart pans help everything bake and set properly.
No vanilla bean? No problem – Use a good-quality vanilla extract instead. Just stir it in at the end instead of steeping.
Fresh fruit is key – Use the freshest raspberries you can find. If they’re slightly tart, the sweet cream balances it out beautifully.
Don’t overfill – A little cream goes a long way. You want just enough to hold the fruit without spilling over.
DETAILS:
Prep Time: 40 minutes (plus chilling time)
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 6–8 small tarts
Category: Dessert
Method: Baking
Cuisine: European-inspired
Diet: Vegetarian
NOTES:
You can make both the tart shells and pastry cream a day ahead—just store the shells in an airtight container and the cream in the fridge.
If you don’t have mini tart pans, use a muffin tin and line with cupcake papers to shape the shells.
These are best enjoyed the day they’re assembled, but they’ll still taste great for a day or two after.
NUTRITIONAL INFORMATION:
(Estimated per serving)
Calories: 280
Fat: 15g
Carbohydrates: 30g
Sugar: 14g
Protein: 4g
Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought tart shells?
Absolutely! If you’re short on time, pre-made tart shells work just fine. Just fill and top as directed.
What if I don’t have raspberries?
You can easily substitute with strawberries, blueberries, or a mix of seasonal berries.
Can I freeze these tarts?
It’s best not to freeze them once assembled, as the cream and fruit can weep. However, you can freeze the unfilled tart shells and make the cream fresh when needed.
Is there a dairy-free version?
You can try using a dairy-free milk alternative and vegan butter, though the texture may vary slightly.
STORAGE INSTRUCTIONS:
Store assembled tarts in the refrigerator in an airtight container for up to 2 days. The tart shells alone can be stored at room temperature for up to 5 days.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
These Vanilla Cream Tarts with Fresh Raspberries are the kind of dessert that makes everyday moments feel special. Whether you’re serving them at a gathering or savoring one with a cup of tea by the window, they’re a gentle reminder that beauty can come in small, sweet packages. With their crisp shell, silky filling, and juicy fruit topping, they’re guaranteed to win hearts—bite by bite.