Ingredients
Method
Make the Tart Shells: In a medium bowl, combine the flour and powdered sugar. Add the softened butter and mix until crumbly. Incorporate the egg yolk and vanilla extract until the dough comes together.
Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Roll and Shape: On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Cut into circles that fit your mini tart pans and gently press them into the pans.
Blind Bake: Prick the bottoms of the tart shells with a fork to prevent bubbling. Bake for 15-20 minutes or until lightly golden. Let them cool completely.
Prepare the Vanilla Cream: In a saucepan, whisk together the heavy cream, whole milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat.
Add Flavor: Stir in 2 teaspoons of vanilla extract and allow the custard to cool slightly.
Fill the Tarts: Once the tart shells are cooled, spoon or pipe the vanilla cream into each shell until they are generously filled.
Top with Raspberries: Place fresh raspberries on top of the filled tarts in a decorative manner.
Chill and Serve: Refrigerate the tarts for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 30 minutes | Total Time: 2 hours including chilling | Servings: 12 mini tarts
- Presentation Tips: Garnish each tart with a fresh mint leaf before serving for a pop of color. Arrange them on a decorative platter for an elegant display.