Rasperry & Vanilla Bean Cream Tarts {A Pretty Life}

Raspberry & Vanilla Bean Cream Tarts

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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Rasperry & Vanilla Bean Cream Tarts {A Pretty Life}

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.

Whisk

Raspberry & Vanilla Bean Cream Tarts

Please note: It's best to make the tarts in this order: Crust first, then the cream.

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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 mini 3 inch 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:
  1. Preheat your oven to 400 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. 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!
  6. 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.
  7. Making the vanilla cream:
  8. Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
  9. In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
  10. Pour about half of the milk mixture into the egg mixture, and stir.
  11. 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.
  12. Remove from heat and stir in the vanilla.
  13. Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
  14. Putting the Tarts Together
  15. Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
  16. Top with fresh raspberries, and a dusting of icing sugar.
  17. Enjoy!
http://www.aprettylifeinthesuburbs.com/raspberry-vanilla-bean-cream-tarts-2/

 

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Thank you so much for reading today!  I do hope you’ll try these tarts…you won’t be disappointed!

Have a delicious day!
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Other tart recipes you might enjoy!

Tarts {A Pretty Life}
Lemon Meringue Tart  |  Coconut Cream Tarts  |  Maple Cream Tarts  |  Strawberry Cream Tarts

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23 Comments

  • Reply Lindsay July 2, 2013 at 9:24 AM

    These look so pretty and sound delicious!

    • Reply Jo-Anna July 2, 2013 at 10:10 PM

      Thank you Lindsay! 🙂

  • Reply Ali July 2, 2013 at 10:33 AM

    These sound sooooo yummy! I love the vanilla bean/raspberry combo. Must try!

    • Reply Jo-Anna July 2, 2013 at 10:11 PM

      Meeee too! Raspberries are the bomb!! 😉

  • Reply Stephanie July 2, 2013 at 10:49 AM

    These look incredible!! Bonus, they look pretty too!

    • Reply Jo-Anna July 2, 2013 at 10:12 PM

      Thank you Stephanie!

  • Reply jennifurla July 2, 2013 at 1:35 PM

    Little bits of perfection

  • Reply Laura@bakinginpyjamas July 3, 2013 at 12:19 PM

    These look lovely, very summery indeed. I found your blog on The 36th Avenue.

  • Reply Tracy S July 6, 2013 at 12:29 PM

    making these today! can’t wait.

  • Reply Jen @ Girl in the Garage July 6, 2013 at 8:41 PM

    Saw these over at Nifty Thrifty Sunday… they look absolutely delicious! Pinned. 🙂

  • Reply Debbie @ Deliciously Inspired July 6, 2013 at 9:29 PM

    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.

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