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To make these delightful tarts, you need a few key ingredients.

Vanilla Cream Tarts with Fresh Raspberries

Indulge your sweet tooth with our irresistible Vanilla Cream Tarts with Fresh Raspberries! This easy recipe features a buttery tart shell filled with creamy vanilla delight and topped with juicy raspberries for a stunning dessert. Perfect for any occasion, these tarts not only taste amazing but also look fabulous on your table. Click through to explore the full recipe and step-by-step instructions to create this elegant treat that will wow your guests!
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Ingredients
  

For the Tart Shells:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 large egg yolk

1 tablespoon cold water

Pinch of salt

For the Vanilla Cream Filling:

1 cup heavy whipping cream

½ cup confectioners' sugar

1 teaspoon vanilla extract

1 tablespoon gelatin powder

2 tablespoons cold water

For the Topping:

1 cup fresh raspberries

2 tablespoons honey (optional)

Mint leaves for garnish (optional)

Instructions
 

Prepare the Tart Shells:

    - In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.

      - Add the egg yolk and cold water. Mix until the dough comes together. If it’s too dry, add a tad more cold water.

        - Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

          Preheat the Oven:

            - Preheat your oven to 350°F (175°C).

              Roll and Bake the Tart Shells:

                - On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut out circles and fit them into tartlet pans. Trim any excess dough.

                  - Prick the bottom of each shell with a fork and place a parchment paper inside each shell. Fill with baking beans or rice.

                    - Bake for 15 minutes, then remove the parchment and weights, and bake for another 5 minutes until golden.

                      - Remove from the oven and let them cool completely.

                        Prepare the Vanilla Cream Filling:

                          - In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

                            - In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add confectioners' sugar and vanilla extract, continuing to whip until stiff peaks form.

                              - Gently heat the bloomed gelatin in a microwave for about 10-15 seconds until fully dissolved. Mix a spoonful of the whipped cream into the gelatin to temper it, then gently fold the gelatin mixture back into the whipped cream.

                                Assemble the Tarts:

                                  - Spoon the vanilla cream filling into the cooled tart shells, smoothing the top with a spatula.

                                    - Refrigerate for at least 2 hours or until set.

                                      Top with Raspberries:

                                        - Once the filling is set, arrange fresh raspberries over the top. Drizzle with honey if desired for added sweetness.

                                          Serve:

                                            - Garnish with mint leaves for an extra touch of freshness.

                                              - Serve chilled for a delightful treat!

                                                Prep Time: 30 mins | Total Time: 3 hrs | Servings: 8