Vanilla Bean Berry Tarts
February 11, 2026
Light vanilla cream tarts topped with fresh berries!
These Vanilla Bean Berry Tarts are perfectly light and just the right portion size. They’re simple, fresh, and pretty enough to stand out on a dessert spread. Crisp tart shells are filled with creamy vanilla bean pastry cream and topped with fresh berries, making them ideal for spring gatherings, brunch tables, or anytime you’re craving something creamy and fruity.
Flavor Profile
These tarts are softly sweet with a smooth, creamy vanilla center. The pastry cream is rich without being heavy, and the fresh berries add brightness and a little natural tartness. Each bite is balanced, fresh, and clean, with just enough sweetness to feel like a treat.
Why You’ll Love This Recipe
- Light and fresh flavors that work for any occasion
- Creamy vanilla filling that feels classic and comforting
- Fresh berries add color, texture, and brightness
- Simple steps with an elegant final look
- Easy to prep ahead and assemble when needed
The Twist
The focus here is the vanilla bean pastry cream. Instead of relying on pudding or shortcuts, this recipe uses a quick homemade pastry cream that feels elevated but is still easy to make, giving these tarts a more polished, bakery-style finish.
Ingredient Highlights
- Vanilla bean paste: Adds warm flavor and visible specks for that classic look.
- Milk: Creates a smooth, creamy pastry cream.
- Egg yolks: Thicken the cream and add richness.
- Fresh berries: Use a mix for color and contrast.
- Tart shells: Homemade or store-bought both work well.
Vanilla Bean Berry Tarts
Ingredients
- 12 tart shells, homemade or store-bought
Vanilla Bean Pastry Cream
- 1 cup milk
- 2 egg yolks
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla bean paste or vanilla extract
Topping
- Fresh fruit, such as strawberries, blueberries, raspberries, or kiwi
- Coarse or sanding sugar for finishing
Instructions
-
- Make the pastry cream- Heat the milk in a small saucepan until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk the warm milk into the egg mixture, then pour everything back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens into a smooth cream.
- Remove from heat and stir in the butter and vanilla. Let cool completely.
- Spoon the cooled pastry cream evenly into the tart shells and smooth the tops.
- Arrange fresh berries over the cream, gently pressing them in so they stay in place.
- Finish with a light sprinkling of sugar before serving.
FAQ
Can I make these ahead of time?
Yes. The pastry cream can be made a day ahead and stored in the refrigerator. Assemble the tarts the day you plan to serve them.
What berries work best?
Strawberries, blueberries, and raspberries all work well. A mix gives the best look and flavor.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Vanilla extract works just fine if that’s what you have on hand.
How long do these keep once assembled?
They’re best enjoyed the same day, but leftovers can be refrigerated for up to one day.
Do I need to glaze the berries?
No glaze is needed. A light dusting of powdered sugar or edible shimmer is perfect.
Sprinkle of Fun
Make these for a day when all your girlfriends are coming over. Add a pitcher of lemonade, put on some light music, and set out mini sandwiches for the easiest, prettiest get-together.
Suggested Recipes
If you like Vanilla Bean Berry Tarts, then you’ll love the recipes below.
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