There is something undeniably elegant about a perfectly baked tartlet. When you bite through a buttery, crisp pastry shell into a silky, custard-like vanilla cream, it’s a moment of pure dessert bliss. These Vanilla Cream Tartlets are a celebration of simplicity—using just a handful of quality ingredients to create a treat that is far greater than the sum of its parts.
The secret lies in two things: a tender, melt-in-your-mouth shortcrust pastry (pâte sucrée) and a lush vanilla pastry cream infused with real vanilla bean paste and a whisper of fresh nutmeg. Unlike heavy pies or over-the-top layered cakes, these tartlets offer a refined balance. The chilled butter creates a flaky structure, while the egg yolk and icing sugar give the dough a delicate sweetness that perfectly complements the rich, creamy filling.
This recipe is a wonderful project for a weekend afternoon. The dough requires chilling, which makes it forgiving for beginners, and the cream is stirred over gentle heat—a therapeutic process that fills your kitchen with the warm, comforting aroma of vanilla and nutmeg. Whether you serve them at a tea party, a holiday gathering, or as a special after-dinner treat, these tartlets are guaranteed to impress.
Full Recipe: Vanilla Cream Tartlets
Yields: 6–8 individual tartlets (10 cm / 4-inch tins)
Prep time: 40 minutes (plus 2 hours chilling)
Cook time: 25–30 minutes
Ingredients
For the Sweet Pastry (Pâte Sucrée):
· 125 g unsalted butter, chilled and cubed
· 225 g plain flour (all-purpose), sifted
· 40 g icing sugar (powdered sugar), sifted
· 1 large egg yolk (from 1 egg)
· 1–2 tbsp iced water
For the Vanilla Cream Filling:
· 3 large whole eggs (the remaining from separating the yolk above)
· 55 g caster sugar (superfine sugar)
· 375 mL full-cream milk (whole milk)
· 125 mL thickened cream (heavy cream, min. 35% fat)
· 1.5 tsp quality vanilla bean paste (or extract)
· ½ tsp ground nutmeg, freshly grated
Method
- Make the Pastry Dough
· In a large bowl or food processor, combine the sifted flour and icing sugar. Add the chilled butter cubes.
· Using your fingertips (or pulsing the processor), rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. You should not have any large butter lumps.
· Add the egg yolk and 1 tablespoon of iced water. Mix until the dough just comes together. If it seems too dry, add the second tablespoon of water.
· Turn the dough onto a lightly floured surface and gently knead it into a disc. Wrap in cling film and refrigerate for at least 1 hour (or up to 2 days).
- Blind-Bake the Tartlet Shells
· Preheat your oven to 180°C (350°F) fan-forced (or 200°C / 400°F conventional).
· Lightly grease your tartlet tins. Roll the chilled dough out on a floured surface to about 3 mm thick.
· Line each tin with the pastry, pressing it gently into the corners. Trim the excess by rolling your pin over the top.
· Prick the base of each shell with a fork (to prevent bubbling). Line each shell with baking paper and fill with pie weights or dried beans.
· Bake for 12 minutes. Remove the weights and paper, then bake for another 5–8 minutes until the pastry is pale golden and fully cooked. Set aside to cool.
- Prepare the Vanilla Cream
· In a medium saucepan, combine the milk, thickened cream, and vanilla bean paste. Heat over medium heat until it just begins to simmer—do not boil vigorously.
· In a separate bowl, whisk the 3 whole eggs and caster sugar until pale and slightly thickened.
· Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling).
· Pour the entire mixture back into the saucepan and return to low heat. Cook, stirring continuously with a wooden spoon or silicone spatula, for 5–7 minutes, until the cream thickens enough to coat the back of a spoon.
· Remove from heat and stir in the freshly grated nutmeg. Pass the cream through a fine-mesh sieve into a clean bowl to ensure a silky texture.
- Assemble and Chill
· Pour the warm vanilla cream evenly into the cooled tartlet shells.
· Place the tartlets in the refrigerator to set for at least 2 hours (or overnight).
- Serve
· Just before serving, you can dust the tops with a little extra nutmeg or icing sugar. For a glossy finish, you can even gently brulee the tops with a kitchen torch for a caramelised twist!
Chef’s Tips:
· Keep it cold: For the flakiest pastry, ensure your butter and water are very cold. If the dough becomes soft while rolling, chill it again for 15 minutes.
· Don’t skip the sieve: Straining the vanilla cream removes any accidentally cooked egg bits, guaranteeing a restaurant-quality smooth filling.
· Vanilla bean paste is preferred over extract here because it gives you those beautiful little black specks, but a high-quality extract works in a pinch.
Enjoy your exquisite, homemade Vanilla Cream Tartlets!