There’s something undeniably elegant about tartlets—those petite pastry shells filled with luscious creams and crowned with vibrant fruit. Among all the variations, Raspberry Vanilla Tartlets are a true standout.

The delicate vanilla pastry cream nestled in a crisp, buttery tart shell creates the perfect stage for the fresh raspberries to shine. Each bite offers a heavenly contrast of textures and flavors: creamy and crisp, sweet and tangy, rich yet refreshingly light.

These tartlets are perfect for afternoon tea, elegant dinner parties, bridal showers, or romantic desserts. But don’t be fooled by their posh appearance—they are surprisingly simple to make at home. With a little patience and care, you can create bakery-worthy tartlets that look as beautiful as they taste.

The real magic lies in the vanilla pastry cream—velvety, smooth, and infused with real vanilla. Topped with fresh raspberries and optionally glazed with a bit of jam for shine, these tartlets are as stunning as they are satisfying. Whether you’re a seasoned baker or just exploring desserts, this recipe will elevate your pastry game.

Preparation and Cooking Info

Preparation Time: 30 minutes
Chilling Time: 1 hour

Cooking/Baking Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6 tartlets (3-inch size)

Calories: Approx. 290 kcal per tartlet

Ingredients

For the Tartlet Shells:

1¼ cups (150g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed
¼ cup (30g) powdered sugar
1 egg yolk

1–2 tablespoons cold water
Pinch of salt

For the Vanilla Pastry Cream:

2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 large egg yolks

¼ cup (30g) cornstarch
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract or seeds from ½ vanilla bean

For the Topping:

1½–2 cups fresh raspberries
2 tablespoons raspberry or apricot jam (optional, for glaze)

Fresh mint leaves (optional, for garnish)
Powdered sugar, for dusting (optional)

Directions

Step 1: Make the Tartlet Dough

In a mixing bowl, whisk together the flour, sugar, and salt.
Add cold butter and cut it into the flour using your fingers or a pastry cutter until it resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cold water. Mix until dough comes together (add more water if too dry).

Form into a disc, wrap in plastic, and chill for 30–60 minutes.

Step 2: Bake the Tartlet Shells

Preheat the oven to 350°F (175°C).

Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
Cut into circles and gently press into 6 mini tartlet pans. Trim the edges.
Prick the bottoms with a fork, line with parchment paper, and fill with pie weights or dried beans.

Blind bake for 15 minutes, remove weights, then bake for another 5 minutes until golden.
Let cool completely before filling.

Step 3: Make the Vanilla Pastry Cream

In a saucepan, heat the milk over medium heat until just beginning to steam (do not boil).
In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture while whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).
Remove from heat and stir in butter and vanilla extract.
Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 30 minutes.

Step 4: Assemble the Tartlets

Spoon or pipe the chilled pastry cream into each tart shell.
Top with fresh raspberries, arranging them in a single or layered pattern.

(Optional) For a glossy finish, warm the jam slightly and brush over the berries.
Garnish with mint leaves or a dusting of powdered sugar if desired.

Why I Love This Recipe

These Raspberry Vanilla Tartlets are like edible art. I love how they combine refined elegance with rustic homemade charm. The tart shell is buttery and crisp, the vanilla pastry cream is silky and rich, and the raspberries bring a bright, tart freshness that perfectly cuts through the sweetness.

They’re impressive on a dessert tray but also easy enough to make on a relaxed weekend. Plus, each component can be made in advance, which makes assembly a breeze. It’s a treat that’s both show-stopping and soul-satisfying.

Tips & Variations

Short on time? Use store-bought tartlet shells or vanilla pudding as a shortcut.
Flavor twist: Add lemon zest to the pastry cream for a citrusy note.

Berry swap: Use blueberries, strawberries, or mixed berries if raspberries aren’t available.
Chocolate layer: Spread a thin layer of melted dark chocolate in the tart shell before adding the cream.
Gluten-free: Use a gluten-free tart shell or almond flour crust.

Serving Suggestions

As a plated dessert: Serve with a dollop of whipped cream or a scoop of vanilla gelato.
For a brunch or tea party: Pair with earl grey or floral teas.
Elegant tray presentation: Dust with powdered sugar just before serving and serve on a white platter for contrast.

Conclusion

Raspberry Vanilla Tartlets are proof that dessert can be both simple and stunning. Each bite offers a beautiful harmony of textures and flavors—crunchy crust, silky cream, and juicy raspberries. This recipe is a celebration of fresh ingredients, timeless techniques, and the joy of baking from scratch.

Whether you’re serving them at a special event or indulging in a solo tea time treat, these tartlets will leave a lasting impression on everyone lucky enough to taste them.

FAQ

Q: Can I make these tartlets ahead of time?
A: Yes! You can prepare the pastry shells and pastry cream a day ahead. Assemble just before serving for best texture.

Q: How long do they keep?
A: Once assembled, they’re best enjoyed within 24 hours. Store in the fridge in an airtight container.

Q: Can I use frozen raspberries?
A: Fresh raspberries are best for texture and presentation, but thawed and well-drained frozen raspberries can work in a pinch.

Q: Can I freeze tartlets?
A: The tart shells can be frozen unbaked or baked. The assembled tartlets with pastry cream and berries do not freeze well due to texture changes.

Q: Can I use custard instead of pastry cream?
A: Yes, you can use custard or even thick vanilla pudding for a quick version, though traditional pastry cream provides the best structure and taste.