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Decadent Black Raspberry Vanilla Bean Tart with Easy Shortbread Crust

black raspberry vanilla bean tart - featured image
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A comforting and elegant tart featuring a buttery shortbread crust, creamy vanilla bean filling, and fresh black raspberries. Perfect for seasonal gatherings and quiet indulgence.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened (European-style recommended)
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1 vanilla bean, split and seeds scraped (or 1 tablespoon high-quality vanilla bean paste)
  • 3 large egg yolks, room temperature
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups (about 300g) fresh black raspberries
  • 2 tablespoons powdered sugar

Instructions

  1. Make the Shortbread Crust: Cream together softened butter and sugar until light and fluffy. Add vanilla extract and salt, then gradually mix in flour until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Prepare the Tart Shell: Roll out chilled dough to about ⅛ inch thickness. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork. Chill tart pan for 15 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake another 8-10 minutes until golden. Cool completely.
  4. Make the Vanilla Bean Filling: Warm heavy cream, milk, and vanilla bean seeds and pod over medium heat until simmering. Remove from heat and steep 15 minutes. Whisk egg yolks, sugar, and cornstarch until pale. Temper eggs with warm cream mixture. Cook over low heat, stirring until thickened (5-7 minutes). Remove vanilla pod and cool slightly.
  5. Assemble the Tart: Pour warm filling into cooled crust. Arrange black raspberries on top.
  6. Chill Before Serving: Refrigerate at least 3 hours or overnight. Dust with powdered sugar before serving.

Notes

Chill dough well to prevent shrinking. Use fresh vanilla bean seeds for best flavor. Temper eggs slowly to avoid scrambling. Blind bake crust with weights to keep it flat. Handle berries gently to avoid crushing. Dough can be rolled back together if cracked.

Nutrition

Keywords: black raspberry tart, vanilla bean tart, shortbread crust, berry tart, easy dessert, seasonal dessert, autumn dessert

Find it online: https://yumyep.com/decadent-black-raspberry-vanilla-bean-tart-recipe-with-easy-shortbread-crust/