Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Powdered sugar: 1/4 cup
- Egg yolk: 1 large
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup
- Fresh raspberries: 1 pint
- Granulated sugar: 2 tablespoons
Instructions
- Step 1: Make the tart dough: In a food processor, combine flour, butter, and powdered sugar until it resembles coarse crumbs. Add egg yolk and vanilla extract and pulse until the dough just comes together.
- Step 2: Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Step 3: Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface and cut out circles to fit into tart pans. Press the dough into the tart pans and prick the bottoms with a fork.
- Step 4: Bake for 15-20 minutes, or until golden brown. Let cool completely.
- Step 5: While the tarts are cooling, make the vanilla cream: Whip heavy cream with granulated sugar until stiff peaks form.
- Step 6: Fill the cooled tart shells with vanilla cream and top with fresh raspberries. Serve immediately or chill for later.
Notes
- Store assembled tarts in the refrigerator for up to 2 days, but be aware the crust may soften over time.
- These tarts are best served fresh, but if you must reheat them, a very brief chill in the freezer for 5-10 minutes can revive a slightly softened crust.
- A dusting of powdered sugar just before serving elevates these tarts beautifully.
- For an extra buttery and tender crust, be sure to keep your butter as cold as possible throughout the dough-making process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American