Ingredients
2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup granulated sugar (for dough)
1/4 teaspoon salt
4–6 tablespoons ice water
1 1/2 cups fresh raspberries
1/2 cup granulated sugar (for filling)
1 cup heavy cream
1/3 cup whole milk
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups heavy cream (for vanilla cream)
2 tablespoons cornstarch
3/4 cup granulated sugar (for cream)
2 teaspoons pure vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Combine all-purpose flour, 1/4 cup sugar, and salt in a food processor
Add cold butter cubes and pulse until mixture resembles coarse crumbs
Gradually add ice water (1 tablespoon at a time) until dough forms a ball
Wrap dough in plastic and chill 20 minutes
Roll dough into thin circle (1/8″ thick) and cut into tart shells using a 5-inch round cutter
Press dough into muffin tins and cut slits for steam venting
Bake 12-15 minutes until golden, then cool completely
Heat 1/2 cup sugar, milk, and 2 cups cream in a saucepan
Whisk in softened butter until smooth, chilled, and consistency of thick curd
Fill tart shells with raspberry filling
Chill until set
Chill 30 minutes to firm filling
Beat 2 1/2 cups cream, 2 Tbsp cornstarch, 3/4 cup sugar, and vanilla until stiff peaks form
Pipe or spoon vanilla cream over filled tarts
Notes
Use pastry flour substitute for extra flaky crust
Adjust raspberry sugar to taste based on berry sweetness
Freeze assembled tarts for up to 2 months
For non-dairy version: substitute 1/2 of the cream with coconut milk
- Prep Time: 30
- Cook Time: 20
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 38g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 150mg