Mini tarts with vanilla cream and raspberry

Mini tarts with vanilla cream and raspberries: an explosion of flavors and textures!

I invite you to discover a simple and delicious recipe that will turn any occasion into a special moment. These mini tarts with vanilla cream and raspberries are not just a refined dessert, but also a culinary experience that combines sweetness with tartness, creaminess with crunchiness, offering you an absolute indulgence. Perfect for a party, a gathering with friends, or simply to treat your family, these tarts are easy to make and absolutely delightful.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12 mini tarts

Ingredients for the crust:
- 120 g unsalted butter (at room temperature)
- 200 g flour
- 1 egg
- 70 g powdered sugar (about one cup)

Ingredients for the cream:
- 5 egg yolks
- 70 g sugar (about 5 tablespoons)
- 5 tablespoons flour (or even 4, if you prefer a finer cream)
- 500 ml sweet milk
- 1 teaspoon vanilla extract

For decoration:
- 200 g fresh raspberries (or strawberries, depending on your preference)
- Melted chocolate (optional, for an extra touch of flavor)
- Whipped cream (optional, for a richer look and taste)

Preparation:
1. Start by preparing the crust dough. In a large bowl, combine the softened butter with the powdered sugar. Use a mixer or a spatula to mix well until the mixture becomes creamy and fluffy. This step is essential as the aerated butter will provide a light and pleasant texture to your tarts.

2. Add the egg to the butter and sugar mixture and mix well. Then, sift the flour over the mixture and gently incorporate until you obtain a homogeneous dough. Don't worry if it seems a bit soft; that's normal. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step will help firm up the dough, making it easier to shape.

3. Preheat the oven to 180°C. While waiting, prepare the mini tart molds. If you don't have small molds, you can use a large tart pan. Grease the molds with a little butter to prevent sticking.

4. Remove the dough from the fridge and divide it into 12 equal portions. Roll out each portion on a lightly floured surface until you get thin discs. Place the discs into the tart molds, making sure to press well on the edges. Use a fork to pierce the bottom of the dough so it doesn't puff up during baking.

5. Bake the tarts for about 20 minutes or until golden. Let them cool completely on a wire rack.

6. Meanwhile, prepare the vanilla cream. In a bowl, whisk the egg yolks with the sugar until they double in volume and become a light-colored cream. Add the flour and vanilla extract, mixing well.

7. Then, heat the milk in a saucepan, but do not let it boil. Gradually pour the warm milk over the egg yolk mixture, stirring continuously to avoid curdling the eggs. Place the mixture in a bain-marie and stir constantly until it thickens, like a pudding. Once the cream is ready, let it cool slightly.

8. Fill each mini tart with the vanilla cream, making sure it is evenly distributed. Then, decorate with fresh raspberries or sliced strawberries. If you want to add an extra touch of decadence, melt some chocolate and drizzle it on top or serve with freshly whipped cream.

9. Let the mini tarts sit in the fridge for a few hours to firm up the cream and blend the flavors.

10. Enjoy every bite of these mini tarts with vanilla cream and raspberries. They will surely be a hit!

Practical tips:
- Make sure the butter is at room temperature for easier incorporation into the dough.
- You can experiment with other seasonal fruits, such as blueberries or peaches, to vary the flavors.
- If you can't find fresh raspberries, you can use frozen raspberries, but make sure to thaw and drain them well before using.

Nutritional benefits:
These mini tarts are not only delicious but also full of nutrients. Raspberries are an excellent source of antioxidants, vitamins C and K, and the vanilla cream brings a dose of calcium from milk. In total, each mini tart has about 180 calories, depending on the size and ingredients used.

Frequently asked questions:
1. Can I use another type of flour?
Of course! Whole wheat flour or gluten-free flour are excellent options, but the final texture may vary.

2. How can I store these mini tarts?
Store them in the fridge, in an airtight container, for up to 3 days.

3. Can I freeze these mini tarts?
Yes! You can freeze the unfilled tarts and fill them with cream and fruits once they are thawed.

To add a personal touch, I suggest serving these mini tarts with a berry fruit tea or a sweet wine that will perfectly complement the flavors. So, don't hesitate to enjoy this quick and simple dessert recipe that will impress both in appearance and taste! Indulge your senses and create pleasant memories around the table!