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Cherry Vanilla Cream Tartlets

Cherry Vanilla Cream Tartlets are delightful desserts that combine a buttery tart shell filled with rich vanilla cream and topped with fresh cherries, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1.5 cups all-purpose flour
  • 0.5 cups powdered sugar
  • 0.5 cups unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons cold milk
  • 1 teaspoon vanilla extract
  • pinch salt
For the vanilla cream filling
  • 1.5 cups whole milk
  • 0.5 cups heavy cream
  • 0.33 cups granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
For the cherry topping
  • 2 cups fresh cherries, pitted
  • 0.33 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons water
For garnishing
  • Powdered sugar for dusting
  • Extra whole cherries for garnish

Method
 

Prepare the tart crust
  1. Preheat your oven to 350°F (175°C) and lightly grease mini tart pans with butter.
  2. In a large bowl, mix the flour, powdered sugar, and salt.
  3. Add the chilled butter and rub it into the flour mixture until it resembles coarse crumbs.
  4. Add the egg yolk, milk, and vanilla extract, mixing gently until a soft dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
  6. Once chilled, roll out the dough and press it into the mini tart pans, pricking the bottoms with a fork.
  7. Bake for 15 to 18 minutes or until the edges are lightly golden, then let cool completely.
Prepare the vanilla cream filling
  1. Heat the whole milk and heavy cream in a saucepan over medium heat until warm.
  2. Whisk egg yolks, granulated sugar, and cornstarch in a separate bowl until smooth.
  3. Slowly pour the warm milk mixture into the eggs, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring until thick and creamy.
  5. Remove from heat and stir in butter and vanilla extract, allowing to cool completely.
Prepare the cherry topping
  1. In a saucepan over medium heat, combine the fresh cherries, sugar, and lemon juice.
  2. Cook for about 5 minutes until the cherries soften.
  3. Mix cornstarch with water and add to the cherry mixture, stirring until thickened.
Assemble the tartlets
  1. Fill each tart shell with the cooling vanilla cream.
  2. Top with a spoonful of cherry sauce and a few fresh cherries.
  3. Dust with powdered sugar just before serving.

Notes

These tartlets are best served chilled and can be stored in an airtight container in the refrigerator for up to three days.