These raspberry vanilla bean tarts can be made in any size, ranging from a cupcake pan, to a full sized tart! They are easy to make and taste great! I’ve included the ingredients and link to the recipe below, along with a few of my notes of some things I observed. This recipe comes from A Pretty Life blog.
- Time to make: About an hour
- Yield: 12 cupcake-sized tarts, 6 x 3″ tarts, or one large tart
1 1/4 cup flour
1/3 cup sugar
pinch of salt
1/2 cup butter (cut into chunks)
1 egg yolk
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) (optional)
1/4 – 1/2 tsp vanilla
For directions, please visit A Pretty Life blog!
- I’ve made the tarts with and without vanilla bean and they tasted great both ways. Vanilla bean is expensive, so if you wish to omit, just use a little more vanilla in the custard.
- When making the crust, you might be concerned at how crumbly the consistency is. Don’t be! When you press it into the tart pan, it will come together.
- If your tart pans do not have a removable bottom to ease in removing the tarts from the pan, add some sort of liner. For mini tarts, cupcake liners work perfectly. The liners can be removed before serving. For a 3″ tart pan, you could consider adding some strips of parchment paper that extend beyond the top of the pan to help pull the tarts from the pan.
- When making the custard, pay particular attention to the instructions around pouring the milk into the egg mixture. The milk should only be simmering, and pour slowly. This will keep you from accidentally scrambling your eggs!
- When stirring the combined milk and egg mixture on the stove, the consistency goes from thin to thick quickly. As soon as you sense this transition, stir for just a few more seconds and then remove from heat.
- If your fruit topping is wet when you decorate, wait for it to dry before sprinkling your tarts with powdered sugar to keep from the sugar absorbing onto the raspberries and disappearing.